Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Bananas

sarad1

Recommended Posts

sarad1 Apprentice
sarad1
Posted

I have some bananas that I need to use asap or will have to throw out. I wanted to make some gluten-free bread this evening but totally forgot to go to the store after school! Anyone have any ideas on what to do with my bananas that uses few ingredients? I have baking powder, sugar, corn starch, all that good stuff.....no xantham gum or gluten-free flour though. Am I just out of luck?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

Put your bananas in the skins in the freezer. When you are ready to use them, defrost and peel. They will keep for months and their color and flavor will not diminish. I've been doing this for years.

jerseyangel Proficient
jerseyangel
Posted
Put your bananas in the skins in the freezer. When you are ready to use them, defrost and peel. They will keep for months and their color and flavor will not diminish. I've been doing this for years.

Yes--I've been doing this for as long as I can remember. When you have your ingredients in the house, just defrost the bananas, and they will work fine :)

If you can get Ener-g Rice Flour, the banana bread recipe on the box is my absolute favorite.

sarad1 Apprentice
sarad1
Posted
  • Author
Yes--I've been doing this for as long as I can remember. When you have your ingredients in the house, just defrost the bananas, and they will work fine :)

If you can get Ener-g Rice Flour, the banana bread recipe on the box is my absolute favorite.

Oh thanks guys. I guess that will have to do, I was just craving something with bananas NOW! My patience wears thin when it comes to sweets. I can't wait to try the banana bread recipe, I absolutely love it and zucchini bread and would hate to make it with wheat flour and eat it in front of my step son. How rude would that be?

Thanks guys!

Juliebove Rising Star
Juliebove
Posted

You can make something like ice cream. You simply cut them in chunks, freeze them, then when you're ready to eat, put the frozen chunks in the blender and whip them into a frozen dessert. If you make more than you can eat at one time, freeze it in ice cube trays and whip it back in the blender to soften it up a bit.

You can also dip the bananas in chocolate and nuts and freeze them.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

This needs flour but its a good recipe, its a huge recipe so adjust it accordingly unless you want 10 dozen cookies :D

1 1/2 cups melted butter (you can use smart balance for a butter replacer)

2 cups white granulated sugar

3/4 cup mashed very ripe banana

4 teaspoons baking soda

1 teaspoon salt

2 beaten eggs, or egg replacer

4 cups flour blend with xantham gum

2 cups finely chopped walnuts or pecans (measure after chopping)

1/2 cup white granulated sugar, for later

Mix butter, sugar, beaten eggs, baking soda and salt. Mash them until they are smooth. Add banana puree and mix thoroughly. Mix in flour and then the nuts. Cover your bowl and refrigerate it for 4 hours.

When your ready to bake preheat oven to 350 degrees. Roll chilled dough into walnut sized balls. Wet your hands so the dough wont stick. Roll them in the 1/2 cup sugar. Place dough balls on a greased cookie sheet 12 to a sheet, push them down lightly just so they wont roll off. Then return bowl to fridge.

Bake 10 to 12 minutes at 350 degrees or until they are lightly golden in color. They will flatten out by themselves. Let them cool 2 minutes on cookie sheet then transfer to wire rack.

Approximately 10 dozen cookies

blueeyedmanda Community Regular
blueeyedmanda
Posted
Put your bananas in the skins in the freezer. When you are ready to use them, defrost and peel. They will keep for months and their color and flavor will not diminish. I've been doing this for years.

This is good to know, I never had heard of this before :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted
This is good to know, I never had heard of this before :)

Yeah, they keep forever in the peel, but if you peel and freeze, don't leave for more than a few days or you get furry bananas! It's a good way to make your banana bread sweeter with less refined sugar, because once it's been frozen the fiber breaks down a bit and I think it ferments a tiny bit as it's thawing, they always seem sweeter to me after freezing. Not to mention squishier, you almost don't need a banana masher.

buffettbride Enthusiast
buffettbride
Posted
This is good to know, I never had heard of this before :)

I do it all the time because I love to make banana bread. I've had bananas in the freezer for up to 8 mos before and they are just fine come banana bread time!

Green12 Enthusiast
Green12
Posted

Something to do with bananas asap without flour is a carmelized-like sauteed banana topping/sauce.

Slice the bananas and throw in a skillet with a little butter and brown sugar and sautee until the butter and brown sugar melt and form a sauce, the sauce will thicken a little bit.

Use for a topping on ice cream, pancakes, hot cream of rice cereal, etc.

If you have a gluten-free baking mix, muffins or cake, add 1 cup mashed banans to the mix. I've done this with the Namaste Spice Cake and the Muffin mixes.

jerseyangel Proficient
jerseyangel
Posted
Something to do with bananas asap without flour is a carmelized-like sauteed banana topping/sauce.

Slice the bananas and throw in a skillet with a little butter and brown sugar and sautee until the butter and brown sugar melt and form a sauce, the sauce will thicken a little bit.

Use for a topping on ice cream, pancakes, hot cream of rice cereal, etc.

I do this, too, Julie! Kind of a makeshift "Bananas Foster"-- :P

So yummy :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,681
    • Most Online (within 30 mins)
      7,748
    Donna Ybarra
    Newest Member
    Donna Ybarra
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.