Rock and Roll Recipe! Bowie Banana Bread!

Alright, I don’t want to toot my own horn here but…. Toot Toot!  This is the best gluten free banana bread you will ever eat!  Seriously, I played with some recipes and came up with this beauty… I’m calling this…. “Bowie Banana Bread!” Perfect for this week’s Rock and Roll Recipe!


Even though these are gluten free they turned out deliciously moist and tender!  Being individual sized breads, they are perfect for portion control, especially when you have kids that want everything completely even-steven and will drive you bonkers with, “But he got a bigger piece than me!”

Originally I wanted to add colourful sprinkles to the top of each mini banana loaf because I think that David Bowie was one of the most sparkly people I’m ever seen, but have you read the ingredients in those sparkly toppings??  Thanks, but no thanks.

*stands on soap box* “I don’t want to poison my kids!” 

I’m really overly dramatic when it comes to artificial chemical shit in food, but the reality is that if we are at a party and someone has cake or whatever full of artificial chemical shit and offers it to the kids, I’m not going to be the mom who forbids they eat it….whatever, I just do my best to avoid using these kinds of chemicals in my kitchen.  So no sprinkles made of Yellow #5 (Tartrazine), or Blue #2 (Indigotine); this meant that I needed an alternative, something shiny… something “Bowie”!

Introducing… Glazed Pecans!  Alright, it ain’t fancy death sprinkles, but they turned out pretty shiny!


And my food tribute to Mr. Bowie is worth the effort!  


Ah, David…. I heard it was cancer that took you.

If we haven’t cured cancer yet, then at least let’s try to prevent it!  My vote is to try to get people eating cleaner and staying healthier.  No one’s perfect with their diet, but maybe we can move healthier banana breads in.  My goal before I leave this planet is to keep family dinner nights alive and continue to share food that is made with love….

Bowie Banana Bread!

(I used a “Wilton” Mini Bread loaf tray. It fits 8 mini loaves total.)


1 1/4 cup gluten free flour GlutenFreeFlour

(I use this one from Costco —>) 

¾ tsp baking soda

¼ tsp sea salt

3 ripe bananas

1/3 cup plain Greek yogurt

2 Tbsp. coconut oil (melted)

1/3 cup honey

1 large egg (room temp preferably)

½ tsp vanilla

1/3 cup chocolate chips (gluten free)

½ tsp cinnamon


  1. Preheat oven to 325°. Use Butter or coconut oil to coat tray.
  2. Mash bananas in a bowl, set aside.
  3. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  4.  In a large bowl mix egg, honey, coconut oil, bananas, Greek yogurt, vanilla; mix until all ingredients are blended
  5. Add flour mixture to wet ingredients, then mix until just combined. 
  6. Fold in chocolate chips. Do not over mix.
  7. Add a couple of glazed pecans on top of each little loaf and toss them in the over for approximately 27 minutes.  Once a toothpick comes out clean, you’re good to go!

To make the Shiny Glazed Pecans:

1  1/2 Tbsp. of maple syrup (dear god, please use the 100% real stuff) (or honey)

1/8 tsp vanilla

1/8 tsp sea salt

1 1/2 tsp water

1 cup pecans

  1. Combine the maple syrup, vanilla, salt and water in a small bowl. Set to the side of the stove.
  2. I used a pan over medium heat and toasted the pecan for about 3-4 minutes while stirring so they wouldn’t burn.
  3. Drizzle the wet ingredients over the pecans while stirring them around. This only takes about 30 seconds of stirring. You can then remove them from the heat
  4. Use parchment paper to spread the pecan around so that they can cool and not all stick together.

I then placed 2 pecans on top of each banana loaf before baking them. You could add more, or even chop the pecans and make a crumbly topping for the loaves if you wanted.

(I ate the left over pecans on top of salads for the next couple of days.)



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