GF Guy is jealous of Dickens. Why, you ask? He is jealous because Dickens received a present in the mail and he didn’t. Somebody is in the dog house, and it’s not Dickens!
I awoke early this morning to bake a treat to mail to GF Guy’s next locale. The post office closes at noon on Saturday, so I was rushing around like none other. Before 11am, I had already baked, photographed, and wrapped GF Guy’s treat, scrubbed the entire bathroom, and washed the bed sheets and comforter.
Typing this post is actually the first time I have sat down all day, and, truth be told, I’m not really sitting. I am precariously perched atop a stool so as to engage my core muscles and squeeze a mini workout into the 10 minutes I will be sitting still! I am considering applying for the Energizer Bunny’s job!
I quickly threw together this recipe using some of GF Guy’s favorite ingredients. I love how cooking has become so second nature and organic that I don’t even have to look up a recipe anymore. I simply begin assembling ingredients knowing what I want the outcome to be, and somehow, it happens.
A few years ago, if you had told me I would cook this way I would have laughed in your face! You are talking about the girl who started a fire because she thought the cardboard on the bottom of a frozen pizza was a disposable pan! (…yes… that happened) It is a lesson for all you out there who claim you can’t cook. By putting your mind to anything, you can accomplish it!
Peanut Butter Banana Snack Cake
- 1 cup Sugar
- 2 large Eggs
- 2 Tbsp Oil
- 1 tsp Vanilla Extract
- 2 ripe Bananas, mashed
- 1/2 cup certified Gluten-Free Oats
- 1/4 cup Cornstarch
- 1/4 cup Brown Rice Flour
- 1/2 tsp Xanthum Gum
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Peanut Butter
- 2-4 Tbsp Unsweetened Original Almond Milk, if needed
- Preheat your oven to 350 degrees F. (375 degrees F for high altitude baking)
- In a food processor, pulse gluten-free oats until finely ground. They should be the consistency of a course flour.
- In a large bowl, whisk together the sugar, oil, and eggs until smooth.
- Add vanilla and bananas and continue whisking until smooth.
- Stir in the oat flour, cornstarch, rice flour, xanthum gum, baking powder, baking soda, & salt, until just smooth. Do not over mix.
- Fold in the peanut butter, adding almond milk one Tbsp at a time, as needed, to thin batter. (I used 4 Tbsp, as I am in a high altitude. Most of you will probably only need 2 Tbsp.)
- Pour batter into an 8×8 baking pan sprayed with non-stick cooking spray and bake in a preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing.