Get into the holiday baking mood with Banana Strawberry Bread with optional chocolate chips–with gluten-free and vegan options

“As long as you know how to bake, life is sure to be sweet!”–Unknown

One Sunday afternoon this past summer, I was talking with my Dad via phone as he now lives in Florida.  He shared that after church service, a fellow worshiper shared slices of homemade strawberry bread with others.  Listening to Dad, I decided to add “strawberry bread” to my list of writing/cooking ideas.  Of course, Dad was not surprised.

It took some trial and error, but I think I found the sweet spot.  Of course, when I bake, I am trying to meet unique dietary needs.  Selfishly, I prefer baking recipes that have the ability to be gluten free due to my celiac disease; however, I also like to find versatile ingredient scaffolding for those that can safely consume wheat.  Furthermore, I choose to eat plant-based; therefore, I also like to play with ingredients that offer that option as well.  Bottom line, however, if it tastes good and is easy to make, most people don’t care if it’s gluten-free and/or plant-based. 

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The recipe all came together after picking up a grocery order one day only to discover I was given extremely ripe, fully brown bananas instead of bright yellow.  Once I saw those bananas, I knew how I wanted to create my own version of strawberry bread.  I took further inspiration from The Big Man’s World website.  

Strawberries and bananas are complementary and commonly paired in many food items, such as drink mixes, smoothies, yogurts, fruit-cups, and so forth.  Additionally, bananas are one way to bake without eggs to bind ingredients together into a batter with a creamy texture and balanced moisture composition.  Furthermore, bananas add a subtle sweetness to baking recipes that tends to compliment many ingredients.  

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When baking without eggs, I also add a tablespoon of vinegar.  This depression era egg replacement reacts with the baking soda to create carbon dioxide that helps baked goods rise as they bake.  Plus, vinegar overall improves bread texture, whether baking with or without eggs.

You may notice that I use date sugar in this recipe, although it can be replaced with your preferred form of sugar. Date sugar is considered less processed due to the fact that it is made from dried dates pulverized into a powder; therefore, it retains much of its fiber and nutrients.  That said, don’t be fooled, it is still sugar, and like any sweetener, it should be consumed in moderation.

If you like to bake for the holiday season, this bread will lend itself to potluck gatherings, as it can be made a day or two ahead of time.  It would also make a nice holiday gift or simply a fun weekend addition to brunch.  It stores well, becoming more moist with age. I have toasted leftover slices of it in my air-fryer and reheated it in the microwave–either way works.  Plus, you can substitute your favorite chopped nuts in lieu of the chocolate chips–I just happen to like chocolate!  It’s tasty plain or smeared with butter or cream cheese as my daughter and husband  do or with your favorite nut butter, as I like to do.

This recipe is versatile, using fresh or frozen fruit. (Hint: I save all over-ripe bananas–and even strawberries–in a freezer bag in my freezer and pull out what I need anytime I’m baking!) Notice all the ways I offer substitutions for the original ingredients I used, so that you can meet your own individual needs/taste preferences.  Sprinkle the top of the batter with crystallized or festive-colored sugar before baking if desired and find ways to make this recipe your own!

From my home to yours, here’s to holiday baking!

Banana Strawberry Bread with optional chocolate chips

 with gluten free and vegan options

Ingredients

2 cups oat flour, can replace with all-purpose or gluten free flour

1/2 cup date sugar, can replace with regular or brown sugar

¾ teaspoon baking soda

¼ teaspoon salt

1 ½ cup mashed banana (about 2 bananas)

1/4 cup applesauce, can replace with oil or melted butter

1 teaspoon vanilla extract

¼ cup milk, dairy or non-dairy work

1 tablespoon apple cider vinegar

½ + ¼  cup + sliced strawberries, frozen or fresh

¼  cup + 1 tablespoon chocolate chips, gluten free and/or vegan; 

(can replace chocolate chips with chopped nuts)

Directions

Preheat oven to 350 degrees

Prepare loaf by spraying with nonstick cooking spray

Mash banana and set aside

In a large mixing bowl, stir together dry ingredients

Make a well in the center of the dry ingredients

Stir in remaining ingredients, including banana, into the dry EXCEPT for strawberries and chocolate chips

Fold in ½ cup of sliced strawberries and ¼ cup of chocolate chips

Pour batter into loaf pan

Top with remaining strawberries and chocolate chips

Bake for 50-70 minutes or until a toothpick inserted in the center comes out clean

Cool in pan for 10 or so minutes, use spatula to gently lift out of the loaf pan.

Finish cooling on wire rack

Slice to serve.

Can be kept in an airtight container, once completely cooled, in the fridge for up to five days.

Can also be stored in a ziplock freezer bag and frozen for up to 3 months.

In a large bowl stir together dry ingredients and make a well in the center. Then set aside.
In a medium bowl, stir together wet ingredients.
Pour wet ingredients into the center of dry ingredients and mix with spoon until blended.
Finally, stir in sliced (or chopped, if preferred) strawberries and chocolate chips or nuts.
Bake in oven, and allow it to cool in pan at least 10 minutes before using a spatula to gently lift out loaf. Set loaf on cooling rack, and allow it to continue to cool.
Slice it up and eat it plain or with your favorite toppings, such as maple syrup, honey, nut butter, butter, or cream cheese to name a few.
Personally, I love nut butter smeared on a heated slice and allow the warmth of the bread to melt it.

Chocolate Chip Muffins, gluten-free, plant-based options

Procrastibaking: the art of making muffins instead of whatever else you should be doing.”–as seen on INTO THE COOKIE JAR

I had work to do, but there it sat.  The lone, leftover banana.  Muddled and marred by dark brown spots, hiding its inner-sweetness.  Too mushy to eat, but perfect for baking.  But what?

Nosing around in my cabinets, I noticed a partial bag of chocolate chips.  Hmm?  Maybe I could bake chocolate chip cookies, but would I be able to use a banana in it?  Not sure if that would work, at least regarding taste.  Then, it hit me like a Monday morning: muffins!

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I was pretty sure that I had once read that bananas can be used as a substitute for an egg in a recipe.  Sure enough, for once, my memory was correct. One banana equals one egg. Now don’t get me wrong, bananas cannot do everything an egg can do when baking, but in a recipe such as this one, where I am also including vinegar and baking soda, bananas are a decent substitute.  

Speaking of vinegar . . . Why add it to baking?  Historically speaking, vinegar has been used in baking for centuries.  One such example was during the Great Depression when rations, such as eggs and butter, were limited.  One teaspoon of baking soda combined with one tablespoon of vinegar makes baked goods light and fluffy.  Even if you are using an egg, adding one tablespoon of vinegar to a cake, cookie, or bread recipe will help batter rise, increase moisture, and even brighten the color.  

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Regarding flours, you will notice that I chose a combination of two different types as well as oat bran.  This was an intentional choice due to the fact that I have celiac disease, so I cannot consume wheat.  Additionally, I wanted to increase the fiber/nutritional content of these muffins while keeping the texture light and fluffy side.  Think of it as a compromise–balancing out the white flour and sugar with the nutritional profile of oats!  Plus, I happen to like baking with oats and oat flour due to the texture and moisture oats tend to create while not lending an overpowering flavor.  Nonetheless, you could use almond flour, rice flour, or other preferred varieties. In fact, you could simply use nothing but all-purpose flour if that is your preference.  As long as the total amount of flour remains the same, most flours should be fine!

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Finally, feel free to play around with the stir-ins.  There’s up to one cup total, so make the recipe yours.  Stir in raisins, walnuts, peanut butter chips, dried cranberries, chopped dates, butterscotch chips, chopped pecans, and so forth.  Make the recipe fit both your taste preferences and/or the ingredients you have on hand. 

Once these muffins are baked and cool enough to serve, slather one with butter or your favorite nut butter.  Dip them in maple syrup–who says it’s for pancakes only?  Drizzle agave or honey over the tops.  Then again, eat ‘em plain–after all, they will be plenty moist! 

Customize this recipe, and make it work for you and yours!  Then, hit me up on social media, or send me an email, and let me know what variation worked for you!  In the meantime, enjoy procrastibaking! 🙂  

Chocolate Chip Muffins, with gluten-free, plant based options

Recipe inspired by Betty Crocker’s 40th Anniversary Edition Cookbook Betty Crocker’s Cookbook/40th Anniversary Edition Hardcover – September 1, 1991,

Allergy AwesomenessRhian’s Recipes, HealthyGirl Kitchen

Ingredients:

¾  cup oat flour*

¾ cup oat bran*

1 cup all purpose flour, gluten-free flour*

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ripe banana

1 cup milk, any variation

½ cup sugar

1 tablespoon white or apple cider vinegar

2 teaspoons vanilla extract

½ -1 cup chocolate chips, gluten-free and/or vegan if desired/needed

½ cup chopped walnuts, optional

Sparkling sugar

Directions:

Preheat the oven to 350 degrees.

Line 12 muffin tins with parchment paper or nonstick cooking spray.

In a large bowl, mix together flours, baking powder, baking soda, and salt.

Mash banana in a medium bowl.

Stir in milk, sugar, vanilla, and vinegar.

Gently combine liquid ingredients into dry ingredients until just combined.

Fold in chocolate chips and/or nuts, if using.

Divide batter evenly among cups.

Top with extra chips, and/or sprinkle with sparkling sugar, if desired.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out dry.

Allow muffins to cool in the pan for 5 minutes before turning onto a cooling rack.

Serve immediately.

Can store leftovers in the fridge for up to 3 days, or can freeze for up to 3 months.

After refrigerating or freezing muffins, reheat muffins before serving.

Makes 12. 

*Notes: Feel free to mix and match types of flours, and even leave out the bran, to suit your needs/taste preferences as long as the total amount of flour used equals 2 ½ cups.  Additionally, while I have to bake/eat gluten free and choose to eat plant based, you choose the ingredients that match your preferences.  Finally, you can use an egg, ¼ cup applesauce, or ¼ cup yogurt to replace the banana if desired or don’t have a banana on hand.

You’ll need two bowls.
Mix your dry ingredients in one bowl.
Mash your banana well.
Stir in wet ingredients with banana.
Pour wet ingredients into dry and gently mix.
Be sure to preheat oven and prepare muffin tins. I prefer parchment liners.
Stir in those luscious chocolate chips.

Divide batter evenly and top with desired toppings. I added mini chocolate chips and white sugar.
Allow muffins to cool on a rack, but feel free to serve warm!

Enjoy the yummy results of procrastibaking!

Chocolate Peanut Butter Banana Bars

“What’s the point in having a sweet tooth if you don’t use it?”–unknown

I blame my parents.  Who else am I supposed to blame for my sweet tooth? While both of my parents eat an overall healthy diet, they also like their dessert from time to time. I confess, I am the same way.  It’s all about moderation and balance, and, well, never underestimating the power of chocolate . . . or peanut butter! 

I enjoy nearly any form of chocolate!

About a month ago, I baked my grandmother’s traditional recipe for chocolate frosted brownies.  It is a family favorite from an old 1930s or 40s vintage Betty Crocker cookbook.  While it is not vegan, I can say it is vegetarian; and anyway, I am not about so-called perfect eating.  Besides, it’s not like I bake Grandmother Helen’s brownies on a regular basis.

My mom had dinner with us on the evening that I baked brownies, so I sent a few home with her.  The next day, my daughter walked into the kitchen where I was food prepping my work lunches for the week, laughing and shaking her head.  She said that while talking to my mom on the phone, “Gran’ma confessed to spreading peanut butter all over the brownies before eating them.”

Mash up the banana first. I find a pastry cutter perfect for this!

At first, that seemed sacrilege!  How could she desecrate that beloved, treasured family recipe?  The horror of it!  What was she thinking?

“Sounds like a good idea to me!” said my husband.  “I just might try that!”

He had a point.  Peanut butter–and almond butter for that matter–are like dessert.  Nothing can improve a bad day like nut butter.  In fact, I would argue that nut butters, as a rule, have a certain calming quality to them!  During my younger years, when annoying bodily afflictions, such as acid reflux, were nearly non-existence, banana and peanut butter was one of my favorite go-to meals.  This led me to thinking . . .  which is always dangerous!

Stir in the peanut butter.
Add in the rest of the liquid ingredients.

I began to wonder if there was a plant-based, gluten-free compromise-recipe I could find or create.  Thus, my research began.  Scrolling through one web-site after another, I eventually landed on two different recipes. One recipe was from a web-site entitled, “It Doesn’t Taste Like Chicken,” and the other recipe was from a web-site called, “Purely Kaylie.”  

Add in the dry ingredients.

Using both of their recipes as scaffolding to create my own variation, I did a bit more research on baking with both oat milk and oat flour.  These two ingredients, I decided, would not only increase the nutritional value, (Read between the lines–ease the guilt of my sweet tooth!) but also eliminate gluten and dairy products since I have celiac disease and prefer to eat plant-based.  Additionally, I also conducted a bit of research on the science of baking with dutched cocoa, my preferred cocoa, and I learned that it bakes more effectively with baking powder, rather than baking soda.

Stir in chocolate chip and mix until just blended.
Pour batter into prepared pan and sprinkle with remaining chocolate chips.

I made this recipe on a Saturday afternoon, and our entire home was redolent with the scent of baking chocolate.  The recipe was super-easy, requiring only one bowl, and honestly took no longer than 10 or so minutes of active kitchen time. The oven did the rest.  Once cooled, I cut the recipe into 9 generous sized squares and stored part of them in a plastic container in the fridge. I could have frozen them for future weekend cravings, but they did not last that long.

Give this recipe a try.  Enjoy it for breakfast, as a dessert, or a grab-and-go snack. It’s a mostly healthy, guilt-free way to have your cake and eat it too!  

All to cool before cutting into 9 generous squares.
Who prefers corner pieces???

Chocolate Peanut Butter Banana Bars

Ingredients: 

2 *fleggs (2 tablespoons of ground flax seeds + 6 tablespoons water)

1 cup ripe mashed banana–about 2-3 bananas (The bananas should have brown spots.)

1/2 cup sugar or equivalent sweetener

⅓ peanut butter

¼ cup favorite milk (I used oat-milk.)

1 teaspoon vanilla extract

1 cup flour (I used oat flour to keep it gluten-free, but any all-purpose flour would work.)

½ cup cocoa powder (I prefer to use Dutched Cocoa powder as it dissolves more quickly.)

½ teaspoon baking powder

½ teaspoon salt

⅔ cup chocolate chips (I use Enjoy Life chocolate chips.  They are dairy and allergy-friendly.)

Directions:

Combine ground flaxseed with water in a small bowl and set in the fridge for about 15 minutes to thicken.

Preheat the oven to 350 degrees.

Lightly coat, with nonstick cooking spray, a square 8 x 8 baking pan, or line it with parchment paper.

Mash banana in a large mixing bowl.

Mix in sugar, peanut butter, milk, vanilla extract, and flegg.

Stir in the dry ingredients–flour, cocoa powder, baking powder, & salt–but do not over mix. Gently fold in half of the chocolate chips.

Spread batter evenly as it will be fairly thick.

Sprinkle batter with remaining chocolate chips.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool for at least 10 minutes, preferably longer, before attempting to cut into 9-squares.

Store in an airtight container for up to a week in the refrigerator, or freeze for up to three months.

Mix ground flaxseed and water first. Set in fridge for about 15 minutes before using for best consistency according to my research.

*Flegg= flax “egg”, which is a plant-based, allergy friendly substitute for eggs.

Chocolate Cake Mix Cookie Birthday Bars

“When there is cake, there is hope.  And there is always cake.”–Dean Koontz

“My idea of baking is buying a ready made cake mix and throwing in an egg.”–Cilla Black

By the time you read this, Dear Reader, I will be celebrating another year of life.  Honestly, the way 2020 is going, I am almost afraid to celebrate, but I am throwing caution to the wind.  By golly, in spite of everything that is upside down in this world, I am going to celebrate another year of life.  I am going to smile, eat a ridiculously calorie laden meal or two, drink a bit of good wine, and dang it, I am eating cake!  Of course, it has to be gluten-free due to my celiac disease, but I will eat cake–chocolate cake to be precise because chocolate is my favorite!

Sure, 2020 has been a train-wreck of a year in many ways, but fall is in the air.  Even though winter is around the corner, there is something about autumn weather that makes me feel hopeful–hopeful for better days ahead.  Call me crazy, but I gotta believe that life has to take a turn for the better . . .at least that is my birthday wish.

In addition to feeling hopeful, I feel grateful–grateful for my health, my family, my friends and loved ones, my home–flaws and all–and my job.  I wake up every day in a warm bed, and as I step out of it, I am able to turn on hot water for a shower.  Food is stored in both my refrigerator and cabinets–not to mention the fact our water is drinkable.  My job, with all of its challenges, is still providing a paycheck that allows me to celebrate my birthday in the manner in which previously I described.  Therefore, in spite of all the negatives 2020 has to offer, there are still numerous things for which to be grateful this year.

To add to my list of items for which I am grateful, I would have to include an unexpected email that I received from registered dietitian nutritionist, Stephanie Ferrari, with Fresh Communications.  Thanks to Stephanie, and the kind (or should I say, sweet) people at Swerve, I was thrown a “swerve” ball during the summer months when the Swerve team sent a care package of products to my house.  Thanks to their generosity, I have been blessed with the opportunity to play and create with a few of their products including their chocolate cake mix, which is featured in this month’s recipe.  

As previously mentioned, I do have celiac disease, so I cannot eat products containing wheat, rye, or barley.  Furthermore, birthday celebration aside, I do try to eat in a fairly healthy manner that works best for me.  Due to an incredibly sensitive stomach/digestive system, it’s taken me years to figure out how to best eat for my body. However, I also recognize that what works for me may not work for others.  Thus, when I create recipes, I try to create choices in order to adapt to a variety of tastes/needs/preferences.  Personally, I prefer to eat plant-based, forgoing dairy, eggs, and meat products most of the time.  Therefore, you will see that reflected in this recipe, but I also list other options if that’s not your cup of tea, or slice of cake, as the case may be.  

I based this recipe upon one I found on the Swerve website.  This is because since it wasn’t my official birthday, I wanted to keep the recipe fairly “clean,” and save the calorie-laden splurge for the actual big day.  This is where Swerve products check all the boxes for me.  Therefore, the recipe is not only gluten and grain free, but it is also a fairly low carb treat.  In fact, there isn’t one ingredient that leads me to feel guilty or over-indulgent.  The leftovers store well, and it is my experience that they tend to become more moist and chewy after being stored in an airtight container for a day or two.  Therefore, I can have my cake and eat it too–for several days in a row if I want–rather than saving cake for a once per year special eating occasion!

Whether you’re looking for a way to brighten a bad day, wanting to indulge without completely blowing your calories, or simply in the mood for chocolate, give this recipe a try. Within less than an hour, your house will be redolent with the aroma of chocolate cake baking, and your taste buds will be dancing with the delightful taste of warm, gooey chocolate.  Think of it as a small manifestation of making lemonade, or in this case, cake, out of the lemon of a year.

From my home to yours, I wish you healthy, happy, and homemade treats.

Chocolate Cake Mix Cookie Birthday Bars

Ingredients:

1 box chocolate cake mix (I use Swerve brand.  Also, feel free to use Vanilla cake mix if preferred.)

½ cup applesauce or melted butter at room temperature (I use applesauce to keep it plant-based.)

1 large egg, or “flegg”, at room temperature (Recipe for flegg is below.)

1 teaspoon vanilla extract or powder

½ cup oats or your favorite chopped nuts (I use Nature’s Path organic gluten-free oats.)

½ cup chocolate chips or other candy bits, i.e. peanut butter, white chocolate, and so forth (I use Enjoy Life allergy-free brand.)

Optional: White sparkling sugar

Directions:

Set out egg to come to room temperature, or if replacing egg, make your “flegg” before beginning any other steps. (Recipe below)

Likewise, if using melted butter instead of applesauce, melt first and allow it to come to room temperature.

Preheat oven to 350 degrees

Prepare a square baking pan with nonstick cooking spray, coconut oil, or line with parchment paper.

In large bowl, add cake mix and using fork gently break up any clumps

Stir in applesauce (or butter), egg (or flegg), and vanilla extract until well combined.

Gently fold in oats and chocolate chips until well combined.

Press mixture into pan.

If desired, sprinkle with white sparkling sugar.

Bake for 20-25 minutes or until the edges are golden, and the top is puffy.

Allow to cool before cutting into 16 squares.

Store any uneaten bars in an airtight container.

Leftover bars are especially tasty when warmed slightly in the microwave topped off with a dollop of whipped topping, if desired.

*“Flegg” egg replacement recipe:

1 tablespoons flaxseed (Chia seed works too.) 

3 tablespoons of water. 

Mix well and allow to sit for 20 minutes before mixing batter.