Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Chocolate Banana Bread (Gluten-Free, with No Sugar Added)

Chocolate bread? Why not! Dense, dark, and chewy, this not-too-sweet bread contains no added sugar.

Chocolate Banana Bread for Breakfast

Gluten-free Chocolate Banana Bread makes a delightful breakfast treat.

The mild sweetness comes from the bananas, fruit juice, and chocolate chips so it is a good start for the day….or anytime!

Think of it as a flatbread, cut it like brownies, and eat it when you want something rewarding, with a bit of fiber from the nuts and dried fruit. And the prune juice or pomegranate juice brings wonderful health benefits as well. As for the chocolate chips? Well, consider them a well-deserved bonus.

As I always say, “there’s no such thing as too much chocolate.” Now, get in the kitchen and try this yummy bread.

Chocolate Banana Bread© (No Sugar Added)

By Carol Fenster

This small, but mighty recipe is very versatile because you can use whatever add-ins you like and vary the fruit juice?both of which are very good for you. Enjoy!!

1 medium ripe banana, mashed

1 large egg, at room temperature

1/2 cup prune juice or pomegranate juice

1/4 cup canola oil

1/2 cup gluten-free flour blend (see below)

1/4 cup unsweetened cocoa powder

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/4 teaspoon salt


1/2 cup gluten-free semi-sweet chocolate chips

1/4 cup each finely chopped nuts, raisins, coconut, and dried cranberries (make sure total equals 1 cup)


[1] Preheat the oven to 350?F. Lightly grease an 8-inch square nonstick (gray, not black) pan.

[2] In a medium bowl, beat together the mashed banana, egg, juice, and oil with an electric mixer on low speed until well blended.

[3] With the mixer still on low speed, beat in the flour blend, cocoa, cinnamon, baking powder, baking soda, xanthan gum, and salt until smooth. Stir in the add-ins. The dough may be heavy and dense, depending on the add-ins you use. With a wet spatula, spread the batter evenly in the 8-inch pan.

[4] Bake until a toothpick inserted into the center comes out clean (or with only a bit of melted chocolate on it), about 25 to 35 minutes. Cool on a wire rack, cut into 16 squares, and eat slightly warm, while the chocolate chips are gooey. Makes 16 squares.

Gluten-Free Flour Blend

1 ½ cups sorghum flour or brown rice flour

1 ½ cups potato starch (not potato flour)

1 cup tapioca flour (also called tapioca starch)

Whisk the ingredients together and store, tightly covered, in a dark, dry place.