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| Banana Bread Muffins & Russian Hot Chocolate (all 100% Gluten Free) |
I am a butter eater. I'll just say that up front. Everything is better with butter. Having said that, these do not need butter. Even to me. Believe me, I kept wanting to put butter on them. But I'd break off the top piece first to take a bite because I couldn't wait for the butter. Then I'd stop in my tracks because it tastes like it's drenched in butter!! I had the same reaction every time I ate it, whether it was a muffin or a slice of bread and whether it was just out of the oven or the next day. No butter needed... PROMISE!
By the way, it's 100% GLUTEN FREE. I was diagnosed with Celiac Sprue Disease in April 2012 and have struggled to find recipes and food that are 100% gluten free AND taste gourmet. As I create or discover new recipes, I will continue to share them here!
You do not even need a mixer for this recipe. Just some muffin tins or loaf pans, a couple large bowls, a rubber spatula for mixing, and some measuring spoons/cups.
All of the ingredients can be found at stores like Whole Foods.
Here's the recipe...
GLUTEN FREE BANANA BREAD by Denise
Ingredients:
2 1/2 cups Gluten Free All Purpose Baking
Flour (Bob's Red Mill brand)
1/2 teaspoon Guar Gum (Bob's Red Mill brand)
1 & 3/4 teaspoons, plus 1/8 teaspoon Xantham Gum (Bob's Red Mill brand)
2 teaspoons Baking Soda (Bob's Red Mill brand)
1 teaspoon Salt (Himalayan Pink Salt)
1 cup Coconut
Oil (Artisana brand Raw & Organic)
2 cups Sugar (I use Organic Turbinado Raw Cane Sugar)
2 cups Banana,
ripe & mashed - about 5 or 6 bananas (2 generous cups)
4 Eggs,
lightly beaten
3/4 cup Nuts, Rough Chopped (raw: macadamia, walnut, pecan, pepitas, sesame)
------------------------------------------------------------------------------------------------------
Preheat oven to 350°.
Directions:
Grease two loaf pans with butter. Pans
should be about 8x4x3 inches and set aside.
or
Line muffin tins with cupcake liners
and set aside. (I like this method best)
In a medium sized bowl, stir together
the first 5 dry ingredients (flour, guar gum, xantham gum, baking soda, & salt)
and set aside.
In a large bowl, combine
shortening and
sugar, mixing well by hand. Try to get the big lumps of coconut oil to
blend
with the sugar. You may have to smash them against the side of the bowl
a big (some lumps are expected, so don't stress about this part).
·
Add mashed bananas and mix.
·
Add eggs and gently mix just to blend (do not
over mix).
·
Add the dry ingredients from the bowl you set
aside earlier. DO NOT OVER MIX THIS
PART. Just stir until batter has
thoroughly absorbed all the flour mixture.
Pour the batter into the
prepared pans
and sprinkle the top with the chopped nuts/seeds. I like to use a large
ice cream scooper super full of batter, so I make each muffin the same
size.
·
Bake 50-60 minutes for loaves, just until
tester/toothpick comes out mostly clean (a few moist crumbs are okay)
·
Bake 20-30 minutes for muffins, just until
tester/toothpick comes out mostly clean (a few moist crumbs are okay)
Remove from oven and let cool for 5
minutes, then turn out on a rack and let it cool completely.
The muffins are delicious hot right out
of the oven! They freeze very well too.
NOTE: Please share your comments and feedback, as I am not a professional recipe writer. Let me know if my directions are not clear. I also want to know how your batch turned out! Photos too if you want!
Download PDF of Recipe Here
These are THE BEST banana nut muffins. Not the best gluten free banana muffins, but flat out THE BEST BANANA NUT MUFFINS PERIOD. They ARE 100% gluten-free, but that does not affect the taste and texture of these delights.
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