Step One: Preheat the oven to 350°F. In a large bowl, whisk together the flour, baking soda and salt
Step Two: In a small bowl, whisk together the eggs, bananas, sugar, applesauce, oil and vanilla
Step Three: Stir the wet ingredients into the dry ingredients just until moistened
Step Four: Pour the batter into two greased 8×4-inch loaf pans. Sprinkle the tops of each with the walnuts
Step Five: Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool the loaves in their pans for 10 minutes. Remove the loaves from the pans and put them on wire racks. Let them cool completely to room temperature
Instructions: Step One: In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside
Step Two: Melt the butter in a medium skillet over medium-low heat, stirring occasionally
Step Three: Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl
Step Four: Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.
Step Five: Whisk in the egg and vanilla until smooth and creamy
Step Six: Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the chocolate chips
Step Seven: Cover the bowl and let the dough sit at room temperature for 30 minutes, or refrigerate for up to 5 days
Step Eight: Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats
Step Nine: Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart
Step Ten: Bake for 10-12 minutes or until the edges are golden brown and the center is set
Step Eleven: Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with flaky salt, if desired. Transfer to a wire rack to cool completely
Notes:
Gluten-Free Flour: Be sure to use a gluten-free flour blend that contains xanthan gum. I use King Arthur Flour Measure-for-Measure Flour. Other 1:1 gluten-free flours that contain xanthan gum such as Bob’s Red Mill 1:1 Baking Flour will also work. Dairy-Free: Skip steps 2-3 and simply use melted dairy-free butter (note that dairy-free butter will not brown). Omit the milk. Use dairy-free chocolate chips.
1 box instant Jello French Vanilla (do NOT use Cook and Serve Jello)
1/2 cup sour cream
1 box yellow cake mix, I recommend Betty Crocker
1/2 cup canola oil
Baker’s Joy non stick spray (this is the only spray I’ve used that successfully keeps the cake from sticking, Pam doesn’t not work)
1/2 cup sugar
2 tablespoons Hersey’s cocoa special dark mix
1 teaspoon cinnamon
Instructions:
Step One: Preheat over to 350 degrees
Step Two: Mix all ingredients in a standing mixer. Spray Baker’s Joy on the inside of the coffee cake pan. Add mixture to the coffee cake pan
Step Three: Allow the cake to cook for about 35 minutes. Use a wooden skewer, and stick it into the middle part of the cake. If the cake mixture comes out on the wooden stick, then keep cooking the cake for an additional five minutes and repeat with the wooden stick. If the the wooden stick comes out of the cake clean, then the cake is ready to take out of the oven
Step Four: Mix together the sugar, cocoa mix, and cinnamon in a bowl. Sprinkle the mixture on top of the cake and enjoy!
