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Semi Gluten Free Banana Bread

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2/3 cup sugar (I used 2 small cups of applesauce in place of sugar and eggs)
1/3 cup butter (I used extra virgin olive oil)
2 eggs- I didn’t use eggs
1 1/2 cups of mashed bananas (3 medium)
1/4 cup buttermilk (I used soymilk)
1 teaspoon gluten-free vanilla (I used regular vanilla)
2 cups Betty Crocker gluten-free rice flour
1 teaspoon baking soda
1/2 salt
1/2 cup chopped walnuts (I don’t use nuts because someone in my family has a nut allergy. I sometimes use raisins or dates in place of nuts. You can also add chocolate chips if you aren’t into raisins or dates.

1. Heat over to 350 degrees F; grease bottom of pan or pans and set aside.
2. In a large bowl, mix applesauce and olive oil. Add bananas, milk and vanilla. Mix very well before adding the flour, baking soda and salt. You can either add nuts, dates, raisins or chocolate chips now before you pour the batter into your pan or pans. I used mini loaf pans…the kids love having their own individual loaves.
3. Bake until toothpick inserted in center comes out clean. Cool for 5 minutes in pan or pans on cooling racks.
4. Loosen sides of pan or pans, remove from pan or pans and place on cooling racks.

* I wrapped mine and place in the refrigerator about 2 hours after baking. I warmed up each loaf for my kids for breakfast. This is an easy breakfast for those crazy mornings when we are short on time. This recipe makes about 12 servings and I always get requests for seconds so I think my munchkins love it.

Well, I better get back to my little flower 🙂 Thank you for stopping by.


Apple Pie

Apple Pie

Apple Pie
I am always looking for new apple recipes and so I couldn’t help but try this Betty Crocker recipe.

Apple Pie


1 package Betty Crocker® pie crust mix
1/3 cup cold water
1/2 cup raw sugar
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large) (Golden Delicious Apples)
1 tablespoon butter or margarine
Additional sugar



1 Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water–except trim overhanging edge of bottom pastry 1 inch from rim of plate.

2 Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate.

Dot with butter.

3 Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.

4 Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

This is a Betty Crocker recipe and my pie did not look like the Betty Crocker picture but my munchkins loved how the pie tasted and to me that is good enough. My picky eater, “aka” Princess number 1, loved this pie so much that she asked for seconds and that is a rarity in our home.

I hope you enjoy trying out this recipe.

Thank you for stopping by 🙂

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