I’m surprised that I’ve never made a recipe for banana bread before! Before baking gluten free, dairy free, and egg free, banana bread was a staple in my home. Now it’s back!
I ordered a large amount of fair trade bananas through Wholeshare.com, and needed to come up with a way to use up a good amount. This recipe can be used to make banana bread in a bread loaf, but I decided to make muffins since I wanted to have some for tonight and some for visiting my cousin tomorrow.
Makes 22 cupcake size muffins. Also makes a 9×5 inch loaf pan. **
3/4 Cup millet flour
1/2 Cup quinoa flour
3/4 Cup potato starch
1/2 Cup tapioca starch
1Teaspoon xanthan gum
1 Teaspoon cinnamon
1 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon sea salt
1/2 Cup applesauce
1/4 Cup coconut oil
1/4 Cup maple syrup
1/8 Cup honey
1/2 Cup coconut milk
4 Very ripe bananas, mashed
1 Teaspoon vanilla extract
1 Cup chocolate chips, non dairy (optional)
Preheat oven to 350 degrees. Grease two cupcake pans. I used coconut oil.
Mash bananas by hand. In the bowl of an electric mixer, combine wet ingredients and mix well.
In a separate bowl, combine all dry ingredients well. Slowly add dry to wet until a batter forms. Scrape down sides of bowl to fully mix. Add chocolate chips if using. Another option would be nuts, if you can eat them.
Bake muffins for 18-20 minutes, until a wooden toothpick comes out clean. Cool and enjoy!
** Loaf pan option. Bake for 55-60 minutes. I will try this next and report back.