Vegan Apple Walnut Banana Bread

Vegan Apple Walnut Banana Bread


Baking is such a fabulous distraction from real life. There could be a million things going on in my life, then I bake and it all goes away. Temporarily.

I have begun my grad school applications yet again, and I am really hoping that this time is the charm for me.

It really takes a lot of dedication and perseverance to fill out numerous grad applications and essays while studying for GRE and working through an internship. I will be thrilled when it is all over!


Instead of study breaks, I have been taking baking breaks… it works out perfectly!

Just the right amount of distraction combined with the satisfaction of study munchies.


The best…



Creative outlet!



Vegan Banana Bread


2 ripe bananas

1 apple peeled and diced

1/2 cup or sugar

1 3/4 cups gluten-free flour

1/2 cup applesauce

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 tablespoon chopped walnuts (optional)


Preheat oven to 350°F then lightly grease with vegan butter a 9-inch loaf pan.

In a medium-sized bowl, mash the bananas with a fork and set aside.

To another bowl, add the flour, salt, cinnamon and baking soda. Mix to incorporate.

Add the diced apple, sugar, applesauce, to the flour bowl. Mix well and pour into greased bread pan then sprinkle with chopped walnuts

Bake for 40 to 45 minutes or until a knife inserted in the middle comes out clean.

Cool in pan for 15 minutes and most importantly… Enjoy!


Banana Sugar Crumb Muffins

Yes, I know… I bake a lot of things with banana. Trust me, I do not have some weird food obsession with bananas or guava for that matter. It just works out that there happens to be ripe bananas that I have neglected to eat with my morning breakfast or as a yummy peanut butter accompaniment.

I cannot help it, but I always worry when I bake something gluten-free and dairy-free. Probably because I kinda just throw in my ingredients add some vegan butter and hope the right consistency arises, which it usually does. I will say that is the fun part about baking for me. Creating something new from scratch and waiting for the final result is one of my favorite parts of the baking process, a very close second to tasting of course.

These muffins are a perfect Sunday paper and morning coffee accompaniment, I am really happy with how they came out. Let me know what y’all think!


Banana Crumb Muffins 

1 ½ cups Bob’s Red Mill gluten-free all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon fine salt (I used kosher)

3 Bananas, mashed

1 teaspoon vanilla

¾teaspoon ground cinnamon

1 egg, lightly beaten

1/3 cup canola oil

½ cup granulated sugar

¼ cup packed light brown sugar
(1/2 cup) About handful of chopped walnuts or pecans


Sugar Crumb Topping

1/3 cup packed light brown sugar

2 tablespoons Bob’s Red Mill gluten-free all purpose flour

¼ teaspoon ground cinnamon

1 tablespoon EarthBalance Soy Free blend vegan butter


For the Muffins:

Begin by preheating your oven to 375 degrees F. Lightly grease your muffin pan or line with muffin cups. You may use the vegan spread to grease or a little canola oil works just as well.

Use a large bowl to mix together the flour, baking soda, baking powder and salt. Set it aside.

In another medium bowl, add the bananas and mash them to almost tapioca pudding consistency. Add the egg, sugars and canola oil and mix.

Add the banana mixture into the flour bowl until just incorporated. Use a spoon to measure the batter into the muffin pan.


For the SugarCrumb Topping:

In a small bowl, mix together the brown sugar, about two tablespoons GF flour and ground cinnamon. Add about 1 tablespoon of the vegan butter spread and use your hands to mix everything together. The mixture should look clumpy. Spinkle on top the unbaked muffins to the amount you desire.

Bake the muffins for 18-20 minutes until a knife or toothpick inserted into the center comes out clean.


Crumbly-Sweet Lemon Loaf

I have been away from the blog world for quite some time as I have been working through my dietetic internship. The internship takes a lot from me so I am so very thankful that I have baking as an outlet. Lately I have been baking up a storm, most recently with this sweet and crumbly lemon loaf that I promise could chase any summertime sadness away!

The downside to all of this baking of course is having loads of sweet treats hanging around my kitchen with a minimal amount of storage space. Stomach storage space that is. 

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This lemon loaf is just what summer asked for.

And what is that you ask ?

Sweet- lemony goodness of course !

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I made this recipe gluten-free but regular all-purpose or whole wheat flour could work just as well. My suggestion is to add more lemon zest to the batter. I felt as though the amount that the recipe called for may have been insufficient. Also, I encourage you to try to make this loaf egg free by trying out a Ener-G egg replacer or flax egg as an alternative. Coconut milk would work well as an alternative to the evaporated milk too!

Crumbly-Sweet Lemon Loaf 

Lemon Loaf

1 1/2 cups Bob’s Red Mill all-pupose flour 

1 cup sugar 

1 teaspoon baking powder 

1/2 teaspoon fine salt 

1 5 ounce can of low-fat or 2% evaporated milk

1/3 cup vegetable oil 

2 eggs 

1 1/2 teaspoons lemon zest 

Crumbly Topping 

1/4 cup and 3 tablespoons of Bob’s Red Mill flour

1/4 cup sugar

2 tablespoons unsalted butter – melted

Pinch of salt 

Lemon Glaze

1/2 cup powdered sugar

1 tablespoon lemon juice 






Gluten-Free Guava Banana Bread with Roasted Walnuts


Yes, I said guava-banana bread.

I am so in love with this banana bread recipe that I found from the food network app for iPhone. I have made it already three times and each time it gets better. Mostly because I keep finding new things to throw in to it.

There is nothing better than fresh baked banana bread straight out of the oven. It is so GOOD! I honestly have to control myself from eating half the loaf as soon as it comes out… the struggle.

OH ! and about the guava….

Since I had boat loads of the ooey gooey Goya guava paste laying around in my fridge I figured, chop it up and throw it in, see what happens.

It was a marvelous idea to say the least.



I loveeeeeee guava !!


And walnuts too…



Incase you wanted to know … I have made this recipe egg-free by using a flax-egg replacer and it works just as well. If you are feeling adventurous then I encourage you to try it out sans egg.


Gluten-Free Guava Banana Bread

1 1/4 cups all-purpose gluten-free flour (I used Bob’s Red Mill)

1 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs at room temperature

1/2 teaspoon pure vanilla extract

1 stick unsalted butter at room temperature, plus more for greasing the pan

1 cup sugar

3 very ripe bananas, mashed (about 1 cup)

1/2 cup chopped walnuts

1/2 cup cubed guava paste

Begin by greasing a 9 by 5 by 3 inch loaf pan with butter and preheat the oven to 350 degrees F. Add the flour, baking soda, and salt into a medium bowl and set aside. In a separate small bowl, whisk the eggs and vanilla together then set aside. Chop the walnuts at this point, then roast them in the oven for about 5 minutes.

In another medium bowl, cream the room temperature butter and sugar together with a handheld or stand mixer until light and fluffy. Gradually add the egg mixture into the butter while mixing until incorporated. Add the bananas and mix for a few seconds more until the mixture appears curdled.

With a rubber spatula, mix in the flour until just incorporated and fold in the roasted walnuts. Add the cubed guava and transfer the mixture into the greased pan and bake until a knife inserted in the center comes out clean or about 55 minutes. Make sure to let the bread cool for about 5 minutes before removing it from the pan. Once the bread is removed, allow it to cool completely before slicing.




Gluten Free Guava Bars


I love me some guava. It makes me feel tropical. So I guess you can say that eating these guava bars is like a mini vacay?

Okay .. maybe that is  a stretch, but they certainly are delicious.

In South Florida, mainly Miami, guava is everywhere. Go to Versailles and order the pastries and you will know what I am talking about.

Seriously though.

My version of guava bars are a far cry from any of those guava pastelitos at Versailles but they are a fabulous gluten-free alternative thanks to Bob’s Red Mill gluten-free all purpose flour. The bars made their first debut on a very good friend of mine’s blog, better known by the internet world as The South Florida Sage.

The South Florida Sage {SoFlaSage} was kind enough to allow me to write my very first post as a guest on her blog, which allowed me to work up enough guts to begin Sundays with Sarah.

These guava babies are on her page .. check it out here and enjoy!


Banana Scones


I am very new to this whole blogging thing, and likewise, horrible with technology. I must have deleted my about me section about five times before I realized I was simply not clicking the update button.

At any rate, here we are at my very first post!

I was feeling adventurous and decided to try my hand at making scones. Not only did I make scones, but also gluten-free cheesecake cupcakes, …to be posted on another Sunday.

Yep, I was living on the edge.

The scones were an adaption from one of my favorite blogs ever… How Sweet It Is and as always, I changed I few things. I made mine with a lemon juice and sugar icing, which if you are not a big lemon fan then feel free to do without. These babies are delicious all on their own.

End result… big hit! Try them out and see for yourself.