Gluten Free Cranberry Banana Bread You'll Go Bananas For!

A couple of weeks ago Max decided he didn't like bananas anymore. He'd been wanting to eat two a day for weeks so I made sure to stock up. Unfortunately, his sudden refusal to eat them meant I had a lot of bananas on my hands and I'm just not a big fan. Banana bread, however, is something I've always loved.

So I whipped up this bad boy yesterday afternoon in less than 10 minutes flat (while Max was awake! Score for me!) and let me tell you- it is delicious. Do yourself a favor and let those bananas over-ripen. You're going to thank me later.

4 ripe bananas
1/3 C melted butter
1 C brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1-1/2 cups Maple Grove Farms Gluten Free Pancake & Waffle Mix (or flour of your choice)
1/4 tsp salt
3/4 C dried cranberries

Preheat oven to 350 degrees. Whisk egg in small mixing bowl. Mash bananas in large mixing bowl and add melted butter, stir together. Add the egg, sugar, and vanilla to banana and butter mixture, stir to combine. Add baking soda, salt, and gluten free baking mix or flour. Stir dried cranberries into batter. Pour mixture into 4"x8" loaf pan and bake at 350 degrees for 1 hour.

5 Minutes & 50 Cents = Delicious, inexpensive chocolate cake in a flash!

Photo credit suanie via Flickr

My friend Michelle posted a microwave mug cake recipe on Facebook a few months ago. On a whim, I decided to give it a whirl. It was gluten free, and gluten free desserts are usually on the expensive side, and well, I never turn down sweets.

Fast forward 6 months, this is my go-to dessert probably 3 nights a week. My mug cake addiction has gotten so out of hand I now keep a jar of frosting around all the time. I know, it's insane.

Michelle made a couple tweaks to the original recipe, I made a couple as well, but it is still so simple you can whip one up in five minutes or less and each mug cake costs approximately $0.50 to make!

Ingredients:
1 large egg
2 tablespoons cocoa
1/3 cup powdered sugar
1/2 teaspoon oil
pinch of salt
splash of vanilla extract

I whisk all my ingredients together in a bowl and make sure I have all the cocoa lumps out then pour the mixture into a large mug (I mean a 12-16 ounce mug- this thing rises a lot in the microwave!). Microwave on high for 50 to 60 seconds; I do on the longer side because I prefer a more cakey, less sticky texture.

I also let mine cool to room temperature and top it with frosting before eating, but that's just my preference. Find what you like! I've also done it with chocolate chips too, which get wonderfully melted and gooey.

I'm warning you, this is addictive. We may need a mug cake eaters anonymous group if you make this too.

Enjoy!