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The mashed bananas provide so much moisture and natural binding that you barely need any special ingredients. This recipe is a staple for a reason! Yields: 1 loaf (8x4 or 9x5 inch pan) Prep time: 15 minutes Bake time: 50-60 minutes Ingredients: 1 ¾ cups homemade GF all-purpose flour blend (2 parts rice flour, 1 part tapioca starch) 1 teaspoon baking soda ½ teaspoon salt ½ cup granulated sugar (or ¼ cup sugar + ¼ cup brown sugar for deeper flavor) 2 large eggs, lightly beaten ½ cup vegetable oil (or melted butter) 1 teaspoon vanilla extract 1 cup mashed ripe bananas (about 2-3 medium, very ripe bananas) Optional additions (keep it simple for budget): ½ cup chopped walnuts or pecans (if you have them on hand and they're affordable) ½ cup chocolate chips (use sparingly for budget) Instructions: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (8x4 or 9x5 inches) with a little GF flour. In a large bowl, whisk together the GF flour blend, baking soda, and salt. In a separate medium bowl, combine the granulated sugar, beaten eggs, vegetable oil, vanilla extract, and mashed bananas. Mix well until everything is incorporated. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined. Again, do not overmix. If adding nuts or chocolate chips, gently fold them in now. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Let the banana bread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Slicing it while warm can make it crumble more easily. Budget Tip: This is another freezer superstar! Slice the cooled loaf, then freeze individual slices in an airtight container or freezer bag. Grab a slice whenever you need a quick breakfast or a sweet pick-me-up. --- 3. Peanut Butter Power Cookies (Naturally GF & Super Simple) These cookies are a dream for budget-conscious bakers because they are naturally gluten-free and require very few ingredients. The peanut butter provides all the binding and structure you need! Yields: 18-24 cookies Prep time: 10 minutes Bake time: 10-12 minutes Ingredients: 1 cup creamy peanut butter (check label for GF, ideally one with just peanuts and salt) ½ cup granulated sugar (or brown sugar for a chewier cookie) 1 large egg 1 teaspoon vanilla extract ½ teaspoon baking soda Pinch of salt (optional, if your peanut butter is unsalted) Instructions: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, combine the peanut butter, sugar, egg, vanilla extract, baking soda, and salt (if using). Mix with a spoon or electric mixer until well combined and a dough forms. Roll the dough into small balls (about 1 tablespoon each). Place them about 2 inches apart on the prepared baking sheet. Using a fork, gently press down on each cookie ball in a crisscross pattern. This helps them bake evenly and gives them that classic peanut butter cookie look. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. They will be soft when they come out of the oven but will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Budget Tip: If you have cocoa powder, you