Banana Bread is a great thing to whip up when you have extra old bananas lying around.  However, I find it's often really sweet - making it more of a dessert.  I'm always on the lookout for ways to lower the sugar in my recipes, which retaining a delicious flavor.  This recipe does still have sugar, but it has half the sugar of my original banana bread recipe, which I think is a step in the right direction. :)  Enjoy! 

Fresh from the oven - GF lower sugar banana bread! Just letting it cool a bit before removing from pans and parchment paper. 

Banana Bread - lower sugar version

Makes 5 mini loaves

Preheat oven to 350 F.  Line 5 mini bread pans with parchment paper.  

In a large bowl, whisk together the dry ingredients: (It's important to do this in GF baking to avoid clumps)

3 cups Kristin's Gluten-Free Flour Mix

1 cup sugar

2 tsp xanthan gum

2 tsp baking soda

1 tsp salt

1 tsp cinnamon (optional)

In a bowl or mixer, mix together: 

5 mashed overripe bananas

4 eggs

1/2 cup oil 

1/2 cup milk

2 tsp vanilla bean paste OR vanilla extract

Add in, and mix just until well combined (i.e. you don't need to beat this batter): 

dry ingredients, from above

1/2 cup mini or dark chocolate chips

Divide between mini bread pans.  I like to use a large cookie scoop to pop it neatly into pans, then flatten a bit with a spatula.  Bake at 350 F for 30-35 minutes.  Remove from oven and let rest in pans 5-10 minutes, before removing from pan and parchment paper onto cooling racks.  Great warm or cooled.  Fully cooled banana bread can be sliced and stored in a tupperware on the counter for a couple days, or sliced and frozen to enjoy later.   Enjoy!

Just out of the oven!

We can never wait until things cool - especially for banana bread.  Yum!

Banana Bread - Lower Sugar Version Recipe by Successfully Gluten Free!

 These yummy marshmallow chocolate chunk brownies are so delicious.  They always end up looking entertaining because of the marshmallows, so we sometimes call them "bumpy brownies".  This recipe is an update on the marshmallow brownies recipe I posted years ago.  This one lowers the sugar a bit, adds chunks of chocolate, and you have the option to add some chopped nuts, if you like, for a true rocky road brownie!  Unfortunately, worsening allergies to nuts means I don't get to do that anymore at our house, but it would be a delicious addition if you like nuts.  Enjoy! 

Yummy Bumpy Rocky Road-Style Gluten-Free Brownies! They're so funny looking, but the taste is amazing!

Make sure these are fully cooled before serving.  Patience is needed!

Rocky Road-style Brownies

Preheat oven to 350 F.  Line an 8" x 12" (quarter-sized) baking sheet or 9" x 13" baking dish with parchment paper.  Butter any edges that aren't covered by parchment.  

In a large, microwave-safe bowl, melt in 30 second increments at 50% power until melted, stirring every 30 seconds: 

100 g/3.5 oz dark chocolate (I've made this many times with many different types of dark chocolate - the type of dark chocolate will affect the final outcome - sometimes it'll be more gooey, sometimes more puffy - all delicious. Enjoy experimenting! I love using the Guittard dark chips.) 

1/2 cup butter

Once fully melted, add and mix in: 

1/2 cup Kristin's Gluten-free Flour Mix

1 cup sugar

1/3 cup cocoa powder

Add and stir in: 

2 eggs

Fold in evenly: 

75 g/2.5 oz mini marshmallows

1/2 cup milk, semi-sweet or dark chocolate chips

1/4 cup diced nuts, optional (I leave out bc of allergies, but it would make it into a proper rockyroad brownie - use your favorite nut - almond, cashew, walnut, pecan, peanut)

Mixed and ready to put in the pan.

Don't worry about perfectly spreading these into the pan - they'll spread as they bake.

Spread gently into prepared pan. Bake at 350 F for 20 minutes.  Remove from heat and let cool in pan on a wire rack.  While still warm, but not hot, carefully slice the brownies.  (This isn't necessary, but it is a bit easier to cut while they're still warm bc of the marshmallow).  Wait until fully COOL to serve.  Enjoy! 

Fresh from the oven! They never look the same way twice. So fun! 

Rocky Road-Style Brownies Recipe by Successfully Gluten Free!

 Technically, you can toss together the ingredients with melted butter and airfry it, but I find it works great to throw it in a skillet for a tasty side dish (assuming you like mushrooms).  Enjoy! 

Sliced Sauteed Mushrooms - but you can roast them like this whole (for small mushrooms), halved, quartered, or sliced. 

Tasty Pan-Roasted Mushrooms

Based off a recipe for airfried mushrooms (sorry, I'm not sure where it's located anymore - but I do recall you need to cook at 375 F for 9-10 minutes, tossing every 2-3 minutes if you decide to cook it in an airfryer.  Melt the butter and toss all the ingredients together if you would like to airfry your mushrooms.)

*Yes, you can double this recipe!*

Wash and slice or dice into halves or quarters (this recipe is flexible):

8 oz mushrooms

In a large skillet, add over medium-high to high heat: 

2 Tbsp butter

prepared mushrooms

Add and stir in: 

1 tsp GF Worchestershire sauce

1 tsp garlic powder

1/2 tsp onion powder

1/4 - 1/2 tsp salt

Stir regularly, until nicely cooked and mushrooms are beginning to have browned edges.  It's important this is cooked hot enough, so they don't just soften, and instead end up with a bit more of a caramelized, brown edge to them.  

Nice served with a bit of minced parsley to garnish. 

Great served alongside hamburgers, or as a side to a roast.  I find it's even a nice side with roast chicken or even things like butter chicken.  Very versatile.  Enjoy! 

Tasty Sauteed Mushrooms Recipe by Successfully Gluten Free!