Gluten Free Banana Oat Bread

Delicious gluten free orange scented banana bread made with garbanzo beans? You heard right! I've been experimenting with the humble chickpea as a wheat substitute and have to admit that this is my favorite flour replacement so far. Besides banana bread, I made pear bars and an excellent chocolate cake. They all had great crumb texture and came out deliciously moist. Best of all, none of my "test subjects" could tell that I had used garbanzo beans in the batter. You'll see, that there is absolutely no noticeable chickpea taste. If anything, the beans will add a sweet nutty flavor to your baked goods. I used 2 tablespoons of coconut oil in my versions, but you could very well make them fat free. They're also great for vegans, since they don't contain animal products. Depending on your taste you could add nuts, raisins, cranberries or chocolate chunks to the banana bread. The one I made is simple and plain, because I really wanted to get the full taste and make sure there was no lingering garbanzo bean flavor.

Ingredients
2  1/4 cups canned or cooked garbanzo beans
2 tablespoons coconut oil (liquid form)
1/4 cup orange juice
1 teaspoon orange rind, finely grated
1 cup mashed bananas
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup brown sugar
1 teaspoon cinnamon 
2 tablespoons cornstarch
1/2 cup quick cooking gluten free oats
2 teaspoons baking powder
1 teaspoon baking soda



Preparation 
Preheat oven to 350 degrees and coat a loaf pan with cooking spray.
Using a food processor or blender grind garbanzo beans with orange juice and oil until smooth and creamy.
This may take a while and you'll have to scrape down the sides of the bowl several times. It's essential that the bean mixture is as smooth as possible. Transfer to a large bowl.
Add mashed bananas, beaten eggs, vanilla extract, orange rind, and brown sugar to bean mixture. Stir until well combined.
In a small bowl mix together cinnamon, cornstarch, oats, baking powder, and baking soda.
Add dry ingredients to bean mixture and gently stir to combine.
Pour into loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cool in pan for 5 minutes and turn out onto a wire rack.

Banana Walnut Chocolate Chunk Cookies

One of my favorite Martha Stewart cookie recipes! It was first published in Martha Stewart Living in September of 2006 and has become a staple in our house ever since. Baking a batch of Banana Walnut Chocolate Chunk Cookies is a great way to use up overripe bananas, without having to resort to your old banana bread recipe. Don't get me wrong, I love banana bread, and must have baked several hundred loaves over the years. My kids always enjoyed it best right out of the oven, and usually before it had a chance to cool off, half of the bread was gone. I'm sure that many of my friends enjoy it too. A nicely wrapped loaf of homemade banana bread always makes a welcome gift. Anyway, quick bread recipes will be the topic of another post . . . 
The cookies taste delicious and keep very well for couple of days if stored in an airtight container. Best of all, there's no need to feel guilty when you can't stop eating them, because they are made with "good for you" ingredients.What could be better for you than bananas, oats, whole wheat flour, dark chocolate, and walnuts? So, whip up a batch of wholesome goodness and enjoy!


Ingredients
1 cup all-purpose flour
1/2  cup whole wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4  cup unsalted butter, at room temperature
1/2  cup granulated sugar
1 large egg
1 1/2  teaspoons vanilla extract
1/2  cup ripe mashed banana
1 cup old-fashioned rolled oats
8 oz. chocolate, coarsely chopped
1/2  cup walnuts, toasted and chopped

Directions
Preheat oven to 375 degrees and line baking sheets with parchment paper.
Stir together, flours, salt, and baking soda in a bowl. Cream butter and sugars with an electric mixer until pale and fluffy. Reduce speed to low and add egg and vanilla.Mix until combined and add banana. Gently mix in flour mixture until just combined. Add oats, chocolate, and walnuts, being careful not to overmix.
Use a large spoon or an ice cream scoop and drop onto prepared baking sheets. Bake for about 12 to 13 minutes, rotating the sheets halfway through. Cookies should be golden brown and just set. Let cool completely on wire racks before storing in an aright container.