Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
February 26, 2014 at 9:38 am
Candlesticks. Just used the overripe bananas this morning in a baked oatmeal. Will try this when the bananas sit too long. Sounds yummy. Thinking willl add chocolate chips. How about peanut butter frosting? 🙂
Jeanine Friesen says
February 26, 2014 at 11:30 am
Doh, next time, Gwen! 🙂 I love when I can buy up the overripe, discounted bananas at the store (doesn’t happen often), and then I keep them in the freezer until I need them. Some chocolate & PB would be great!
February 26, 2014 at 3:27 pm
You can also can bananas-just leave an inch head space. They will turn on the top where there is no liquid, but they are great for baking!
February 26, 2014 at 11:27 am
Did you scoop the flour to measure or spoon out of the container and level off? Makes a big difference. I found that out making your white chocolate cranberry cookies.
February 26, 2014 at 11:29 am
I’m a scooper, Barb. 🙂
March 1, 2014 at 11:55 pm
Just made these and they are amazing!! I confess I used oatmeal flour instead of sorghum, because I didn’t have any on hand and reduced a bit of the sugar because the banana was very, very ripe. I also added a few drops of almond extract to the glaze.
it’s the first gluten-free recipe I’ve made where I don’t miss the wheat!
Thank you so much for it!! =)
March 2, 2014 at 11:13 am
Whipped up a bath of these today. They taste great.
BTW, I’m a scooper too. lol
March 9, 2014 at 12:10 pm
These are yummy!! could you use an extra banana in place of sour cream?
July 31, 2014 at 3:14 pm
Can I use chickpea flour instead of sorghum and buckwheat instead of brown rice?
What can I use since my dad is dairy free which means no sour cream?
October 5, 2014 at 8:58 am
I’ve been making my way through your donut recipes since I bought the donut pan. So far the lemon are my favorite. I love banana bread, so it’s been a struggle saving the ripe bananas for this recipe! Finally have a batch in the oven and then smell devine. It’s a good thing the pan and recipes make only 6. I usually do eat two the first day and then save the remaining 4 for the next 4 days of breakfast. They never make it to the freezer.
I really appreciate your website and recipes, you are my go to now for gluten free recipes.
April 15, 2015 at 4:05 pm
I can’t wait to try with a mini doughnut pan for a kids bday party!! Thanks so much Jeanine, you make being gluten free soooo sweet! You are my go to gluten free girl!
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