by Alexandra

Does anyone else feel like Spring came and went before it ever really sunk in?

Gosh, and now it’s Summer already! School is out, the wildflowers are blooming, and everything is green.

and I mean green!

So June is here, May has come and gone, and so many new things are starting!


  • Early morning runs
  • Baking, baking, baking…
  • New neighbors
  • Late night bonfires, toasted marshmallows, sticky fingers
  • Lackadaisical brunches
  • Aimless walks
  • Volunteering at the hospital
  • Bare feet
  • Loss of the concept of time

What’s better than blissful ignorance of the clock?

Of course, nothing beats “flying time” when we’re having fun, but this gluten free banana bread comes pretty darn close. Adorned with raisin gems and golden almond slices, a dense, moist texture and incredible banana flavor, this healthy banana bread breakfast cake is perfect for hot summer mornings.

Gluten Free Banana Bread Cake
2 very large, very ripe bananas, mashed
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup gluten-free rolled oats
1/3 cup almond flour
1/4 cup raisins
2 tablespoons slivered almonds
Preheat the oven to 350 degrees n a medium bowl, whisk together the bananas, egg, vanilla, baking powder, cinnamon, nutmeg, and salt. Mix very well. Stir in the oats and almond flour until just combined, fold in the raisins, and pour the mixture into a greased bread pan or spoon into greased muffin cups. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.