HAPPY HALLOWEEN! Banana Bread with Pecans and Rice Flour

Happy Halloween everybody!

Still on my track with gluten free baking. Just amazed how all baked goods taste so delicious.
This banana bread, or what is left from this bread is a fantastic recipe-:) Texture is light, inside fluffy, outside just how the bread should be, amazing flavor. Highly recommend this recipe.

Banana bread, gluten free

1/2 cup stick of sweet cream butter
1/4 cup light brown sugar
2 eggs
2 ripe bananas
1 cup ground pecans
1 cup brown rice flour
1 teaspoon organic vanilla bean sugar
1 teaspoon baking powder, gluten free

Preheat oven to 350 degrees F. Grease and flour one 9×5 inch pan.
Cream butter and sugar until smooth. Beat in eggs, then bananas. Add pecans, flour, soda and vanilla stirring just until combined.
Pour into prepared pan and bake at 350 degrees F for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool and serve. Leftovers store in refrigerator or freeze.

Check out my new cupcake and cake creations, and have fun, super cool, happy and safe trick or treating-:)

Happy Halloween everybody!


HAPPY HALLOWEEN, Chocolate Tangerine BOO Cupcakes

Halloween is today….cookies, costumes and candies rule, marching trough the streets in pales with goblins, witches, cartoon characters, princesses, pumpkins, skeletons and many more…..what a fun:)
To add even more fun I made tasty BOO cupcakes

Instead of heavy frosting I made homemade jam with fresh tangerines with the touch of honey and vanilla sugar and for fun decoration, dotted whipped cream.
My little sweet “Mario” and “Rock & Roll” girl made their own Jack-O-Lantern….

Cupcakes are real chocolate heaven with added semi sweet chocolate chunks.

You will need:

1/2 cup light brown sugar
1 cup flour
1 tea spoon cocoa powder
2 eggs
1 cup non fat milk
1/2 stick sweet cream butter, melted
1/2 cup chocolate chunks
2 tsp vanilla sugar
1/2 cup Greek yogurt

Preheat oven to 350 degrees. Fill muffin pans with liners. Sift dry ingredients into a mixing bowl. Add eggs, milk, butter, yogurt and vanilla. Beat with a mixer, occasionally scraping the sides of the bowl with a rubber spatula. Bake for 20 minutes, until the center of the cupcakes springs back when lightly touched. Cool, frost and decorate.

Pictures are in, so you can see how they looked like before they disappeared by little candy monsters….and many more:)
Happy Halloween:)