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Banana Bread and Breakfast Cookies

Today's post features two recipes that call for overripe bananas.  I discovered today that I had four bananas that I needed to use or lose, so voila!  Recipes for the blog!  Blogs are handy that way :).

The first recipe is one from my mother that I've been eating as long as I can remember.  I had to change it a little to make it gluten free, but it's still delicious.  Instead of one big loaf, I made two small ones with the intention of giving one away, but my hubby devoured one between lunch and dinner, so I guess not! 

Banana Bread

1-3/4 Cups rice powder gluten free mix (look here for the basic GF mix recipe; make it using rice powder rather than rice flour for pastry-type baked goods)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
3/4 Cup soft shortening
2/3 Cup granulated sugar
2 eggs unbeaten
1 Cup mashed ripe bananas
1 tsp vanilla

With electric mixer at medium speed, thoroughly mix shortening with sugar, then add eggs, and beat until very light and fluffy (you'll know you're there when it looks like silky fluffy frosting).  Sift dry ingredients together.  With mixer at low speed, beat in flour mixture alternately with bananas and vanilla, just until smooth.  Grease a 9"x5"x3" loaf pan.  Turn batter into pan.  Bake at 350 for 1 hour, or until done.  If using smaller pans, decrease baking time.  Cool in pan 10 minutes, remove to rack.  Cool before slicing.  Chopped dates, nuts, dried apricots, or raisins may be added for variety.


The next recipe is a fun one.  It would be great for a birthday child's breakfast -- the child thinks they're getting cookies for breakfast, but mom knows they're actually getting something nutritious.  These are moist and don't keep well, so go ahead and let the kids eat them up while they're warm--that's when they're yummiest!  Makes 2 dozen cookies.

Breakfast Cookies

1/2 Cup butter, melted
1 Cup mashed ripe bananas
1/2 Cup dried fruit of your choice (dates, apricots, cherries, etc), chopped (this can be quickly done in a food processor)
2 eggs
1 tsp vanilla
3 Tbsp evaporated milk
1/2 Cup boiling water

Place in blender and mix well, or use beaters to mix thoroughly. 

2-1/2 Cups brown rice gluten free mix (same mix as above, only made with brown rice flour rather than white rice flour or rice powder)
1/2 Cup rice bran
1/2 Cup powdered milk or instant nonfat dry milk
2 tsp baking powder
1 tsp xanthan gum
1/2 Cup chopped nuts (opt)
1 Cup raisins (opt) (you may be able to get your kids to eat them if you chop them up in your food processor so they're not recognizable :)

Mix into liquid mixture until blended.  Spray a cookie sheet with Pam.  Drop by tablespoonfuls onto cookie sheet.  Bake at 375 for 10 minutes.  They don't brown much, so don't wait for them to look browned or they'll get too dry.  Serve immediately.  Makes two dozen.

I used chopped apricots and whole raisins in these.  A festive breakfast!


  1. I split the amount of shortening between butter and pear sauce. So moist and wonderful. Thank you for another great recipe :)

  2. Jen, that sounds so good! But on which recipe? I'll bet it would work with both. Gotta try it!