Gluten Free Banana Bread with Almonds



What does avoiding a pile of ripening bananas get you at the end of the week? Well, if no one eats them, it gets you a pile of mushy, gushy bananas whose last chance for salvation is a perfectly warm loaf of banana-nut bread.
This recipe, adapted from Smitten Kitchen, is so delicious & easy! The bread comes out so perfectly moist – no one will know it is sans gluten.
Gluten Free Banana Bread with Almonds
  • 3 to 4 ripe bananas, smashed
  • 1/3 cup melted unsalted butter
  • 3/4 cup light brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon (I used Jack Daniels)
  • 1 teaspoon baking soda
  • Pinch of sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch of ground cloves
  • 1 1/2 cups Pamela’s Pancake & Baking Mix (gluten free)
  • 3/4 cup of almonds, roughly chopped (optional)

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

Mix in the sugar, egg, vanilla and bourbon, then the spices. Add baking soda and sea salt – continue to mix.

Add Pamela’s Pancake & Baking Mix.

Fold in almonds.

Pour mixture into a buttered 9×13 inch loaf pan. Bake for 45 minutes to one hour, or until a tester comes out clean.

Cool, slice, serve.

Gluten-Free Blueberry Pancakes


There is nothing better than a simple short stack of hot and fluffy pancakes. It’s something that most of us take for granted. When my mom was diagnosed with Celiac disease last year, your typical flour-tainted pancakes were officially off limits. Having to live gluten-free for the rest of your life is a daunting thought, but trough trial and error, Mom has found delicious recipes that even the pickiest eaters enjoy.

Not all gluten-free products are created equal. One amazing product she has found is Pamela’s Baking and Pancake Mix. I love this mix so much that I have ditched my old flour pancakes and we now use Pamela’s at our house.

Perfect Gluten-Free Blueberry Pancakes (makes 6)

  • 1 cup of Pamela’s Baking and Pancake Mix
  • 1 cup of wild blueberries (may need less if using larger blueberries)
  • 1 egg
  • 3/4 cup of almond milk
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of coconut oil (gently warmed so it is in liquid form)
  1. Preheat griddle to medium-low (350 degrees on electric griddle)
  2. Mix all ingredients together
  3. Pour 1/4 cup of batter on the griddle
  4. Cook, flip, cook
  5. Serve immediately

Tequila Paloma

Joia Grapefruit Soda

Joia Grapefruit Soda

The Paloma is quickly becoming known as the margarita alternative. But, in my opinion, the margarita should watch its back. The Paloma has a refreshing taste that can definitely hold its own. Personally, I have a connection with the grapefruit used in the recipe. My family is from Rio Grande Valley in south Texas. This area is one of the largest producers of grapefruit & my family resides amongst the grapefruit farms. Drinking grapefruit juice (or in this case, grapefruit soda) evokes memories of spending time at my grandparents house. Every time I taste it, I think of it as a tribute to my late grandfather, Alejandro, and I can’t help but smile.


  • 2 oz (1/4 cup) reposado tequila
  • 6 oz (3/4 cup) grapefruit soda (I used JOIA all natural soda)
  • Splash of fresh squeezed lime juice.
  • Pinch of course sea salt


  1. Add all ingredients to a shaker.
  2. Give it a quick shake
  3. Serve over ice in a salted or unsalted glass with a lime.
Grandpa with his great-grand daughter

My Grandpa with his great-grand daughter