I will admit this Gluten Free Mixed Berry Banana Bread is one of the healthier options on my blog (apart from my strawberry banana raspberry muffins). I previously shared a recipe for a raspberry and pistachio banana bread, however I decided to replace the recipe and photo on the weekend with this mixed banana bread as I was fresh out of pistachios. In the end, I discovered that I prefer this version of my banana bread and found my daughter Lyla did too!
The recipe is easy to make and the banana bread will last for three-four days if kept in a air tight container. You can serve it fresh, toasted or warmed up with butter or margarine. I personally prefer it fresh in the first two days then warmed up after that. What about your preferences for serving? Leave a comment below.
Monday night I was inspired to make these Gluten Free Vanilla Cupcakes with Blackberry Buttercream. We had an abundance of blackberries in the fridge and a few new piping tips I wanted to play with, so it was perfect timing. They turned out perfectly and were an absolute hit with the staff from Lyla’s childcare! I may have eaten one or two myself, but I couldnt resist sending Lyla’s carers a treat, as all the staff have been so great with her since she started.
These cupcakes are so light and fluffy and the blackberry buttercream adds a sweet but slightly tart flavour. Just YUM! The cupcake recipe is a gluten free version from Wedding Cupcakes that I have been meaning to share for a while. I’ve also shared a pretty tasty Peanut Butter Cupcake recipe if you’re looking for a different flavour.
I got back into the kitchen on the weekend and made these Gluten Free Blackberry Jam Drop Biscuits. Since returning from Queenstown, I have been so busy catching up with friends and family and starting the crazy job of planning a wedding that I have had so little time to bake or blog.
I’ve loved celebrating my recent engagement with everyone but I have really missed baking and writing on my blog. The original biscuit recipe was from my beautiful nan that I adapted it to be gluten free and include blackberry instead of raspberry jam.
Like most of my recipes you can make the biscuits with normal flour (gluten containing) by simply switching over the flours. You can also use any flavour of jam you want and they will still taste great. Or if you have more time you can always make your own jam to go with the recipe. I do usually like to make my own jam for this recipe but for now it had to be the store bought kind.