Gluten Free Pumpkin Banana Bread

Fall flavor meets banana bread in this gluten free pumpkin banana bread. It’s the perfect way to use up old bananas and open cans of pumpkin.
You guys, I did it. Last year I started with the pumpkin in September, which was uncharacteristically early for me. This year, I cracked open my first can of pumpkin in August. Yep, August. And I’m not sorry.
I made three recipes with the one can of pumpkin – this gluten free pumpkin banana bread, chocolate chip pumpkin muffins (which I’ll share with you soon), and some pumpkin spice coffees just for the fun of it.
I started working on this recipe last fall when I had some extra opened cans of pumpkin to use up after Thanksgiving. Since I always have over-ripe bananas (they’re seriously the bane of my existence), I thought I’d combine the two and make an easy breakfast bread.
Got overripe bananas but aren’t feeling the pumpkin yet? Try my double chocolate banana bread or gluten free banana oat muffins, you won’t regret it. If you’re ready for full-on pumpkin, my pumpkin chocolate chip bread or gluten free pumpkin muffins should hit the spot 🎃
This gluten free pumpkin banana bread is so good. I love a good schmear of cream cheese on it 👌🏼 If cream cheese isn’t your thing, butter will do just fine. I’ve recently discovered lactose free cream cheese which we’re loving SO much more than the dairy free cream cheese.
Sometimes, it’s hard to really get a good non-dairy sub for something. While the dairy free cream cheese we usually use isn’t bad, it’s just not real cream cheese. Any way you eat it, it’s up to you. And it’s fantastic. Enjoy!

  • 2 C gluten free all-purpose flour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1/2 C chopped walnuts
  • 1/3 C avocado oil (or canola oil)
  • 2 large eggs, room temperature
  • 2/3 C unsweetened coconut milk
  • 1/2 C pumpkin puree
  • 1/2 C mashed banana
  • 2 tsp vanilla extract
  1. Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-tick spray.
  2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Break up any large brown sugar clumps, and stir in the walnuts.
  3. In a medium bowl, whisk together the oil, eggs, milk, pumpkin, banana, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared loaf pan and bake at 350 degrees for 55-65 minutes or until a tester comes out clean.
You can find complete recipes of this Gluten Free Pumpkin Banana Bread in

Cinnamon Apple Dessert Chimichangas

Cinnamon Apple Dessert Chimichangas

For the Apple Pie Filling
  • 4 baking apples, peeled and chopped (I used a mix of granny smith and gala apples)
  • 1 1/2 cups water
  • 1/4 cup cornstarch
  • 3/4 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 Tbs. lemon juice
For the Chimichangas
  • 8-10 small tortillas
  • 1/2 cup sugar
  • 1 Tbs. cinnamon
  • Oil for frying
For the Apple Pie Filling
  1. Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick.
  2. Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.
For the Chimichangas
  1. Mix cinnamon and sugar in a shallow bowl and set aside.
  2. Spoon apple pie filling across the bottom 1/3 of the tortilla.
  3. Roll in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.
  4. Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side)
  5. Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.
  6. You can serve the chimichangas drizzled with caramel sauce if you desire.
  7. I desired so I drizzled caramel sauce over my chimi…and it blew my ever lovin’ mind.
  8. There were a few extra of these little babies and I rewarmed them in the microwave the next day and they were STILL fabulous.
  9. So, to all of you who are reading this post…do yourself a HUGE favor.  Make a fried apple pie burrito/Apple Cinnamon Dessert Chimichanga.  You deserve it.
You can find complete recipes of this Cinnamon Apple Dessert Chimichangas in


These Black Bean & Sweet Potato Tacos are gluten free and vegetarian.  They make a great breakfast, lunch or dinner taco recipe.
These black bean and sweet potato tacos have become a new obsession in our house. Normally, both Cohl and I are HUGE egg fans… eating either an omelet, Migas, or any other concoction with the beloved multi-purpose egg. However, lately we have become a little tired of them and had to come up with an alternative for our breakfast routine.
Still wanting to be able to cook something up rather quickly, the sweet potatoes are cubed up rather small so they can be cooked fully in a skillet. There is no oven pre-heating or baking required with these sweet potato tacos!! Simply throw your ingredients in a skillet and saute away.

  • 4 cups sweet potatoes cut into 1/2-inch cubes
  • 2-3 tbsp olive oil
  • 1 small sweet onion finely diced
  • 2 cloves garlic crushed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup refried black beans
  • 1-2 tbsp coconut oil
  • 8 corn tortillas
  • Cilantro
  • Cheese *can use vegan cheese
  1. In a large skillet place olive oil and sweet potatoes. Cover skillet and cook over medium heat for 5-7 minutes, stirring occasionally.
  2. Add onions, garlic, salt and pepper. Continue cooking over medium heat for 7-8 minutes, or until sweet potatoes are cooked through.
  3. In a separate skillet over medium heat, add one tablespoon coconut oil and 2-3 tortillas. Heat up tortillas for 1-2 minutes on each side. Remove tortillas and place on a paper towel to remove excess oil. Repeat with remaining tortillas.
  4. For serving, fill each tortilla with 2 tablespoons black beans and equal amounts of the sweet potato/onion mixture.  Top with cheese and cilantro and enjoy!
  5. *Serving size is 2 tacos
You can find complete recipes of this BLACK BEAN & SWEET POTATO TACOS | VEGETARIAN in

Crab Hush Puppies

Crab Hush Puppies – Hush puppies are a popular fried cornbread fritter here in the South.  These hush puppies are filed with jumbo lump crab meat making them very special indeed.  Legend maintains that cooks and fisherman used deep fried cornbread to keep the dogs quiet during fish fries.  The story is told that they would yell “hush puppy” as they tossed bread to quiet barking dogs.  I wonder if that’s where the saying “you lucky dog” came from?
Whatever the origin of the name, hush puppies are common fare at seafood establishments and they make for a fantastic appetizer, too.  Knock your friends socks off with this over the top elegant, hush puppy treat.

  • Oil for frying
  • 1 cup yellow self-rising cornmeal
  • 1 cup all purpose flour
  • 2 tsp sugar
  • 1 tsp old bay seasoning
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp cayenne
  • 2 large eggs
  • 1 cup whole buttermilk
  • ¼ cup red bell pepper, small dice
  • ¾ cup green onions, finely chopped
  • 1½ cups lump crab meat
  1. In a heavy bottomed saucepan or dutch oven, heat 4-5" of vegetable oil to 350°F.
  2. In a bowl, combine the cornmeal, flour, sugar, old bay seasoning, salt, baking powder, baking soda, onion powder, garlic powder, and cayenne.
  3. In a separate bowl, whisk together the eggs and buttermilk.
  4. Gradually add the wet to the dry, mixing just until moistened.
  5. Fold in the red bell pepper, green onions, and crabmeat by hand.
  6. Drop carefully into the hot oil using a teaspoon or, my tool of choice, a 2 oz ice cream scoop. Fry in batches until golden turning as needed. [around 5 minutes]
  7. Drain on paper towels or parchment paper.
  8. Serve hot with tarter sauce, or a spicy remoulade for dipping.
You can find complete recipes of this Crab Hush Puppies in


Fall is in the air and school is back in!! Sorry, you know I had to glow-on for a moment there…it’s the most wonderful time of the years after all. With this time of year comes fun times visiting apple orchards and mounds of apples all over my kitchen. One of my fav recipes combines shortbread and apples…how can that be wrong?
I know apples don’t last long in our home…in fact here is one of our favourite Fall dessert recipes which use apples!

Shortbread Base:
  • ½ cup unsalted butter, room temperature
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
Apple Filling:
  • 3 large apples, peeled and thinly sliced
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup all purpose flour
  • ¾ cup brown sugar
  • ¼ cup butter - melted or room temp to cut in.
  1. Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
Shortbread Base:
  1. Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.
Apple Filling:
  1. In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.
  2. Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
  3. Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it’s set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.
You can find complete recipes of this APPLE CRISP SHORTBREAD BARS in