If you have been reading my posts, you will know that my mom wasn’t a big baker when I was younger. But, she had a few things that she made. Black Midnight Chocolate Cake was one of them. I guess that’s one of the reasons why I have an affinity for chocolate cake. Another one was banana bread. My mom would make this sour dough, supper soft and yummy banana bread. It took a while, since she had to make the sour dough starter, but we were always happy when it was done. I don’t think that bread ever lasted for longer than a day or two.
So, one of the things I have been looking for is a recipe for the ideal gluten-free banana bread. I have tried different ones, but so far, I have not been happy. To be honest, I also have been trying to eat healthier, so I have been using agave nectar, too. I don’t know if that affects it, but they just didn’t turn out right.
But, after making the gluten-free zucchini muffins, I decided to try it with bananas. It was a very good idea. So, if you are in the mood for some gluten-free banana bread and want to give it a try as muffins, here is a fabulous recipe. I haven’t tried it as bread, so I’m not sure of the baking time with it as a bread. But, it works perfect as muffins. You can even add cocoa powder to get Gluten-Free Chocolate Banana Muffins. Oh, yeah!
- Dry Ingredients -
- 2 cups Almond Flour
- ½ cup Cocoa Powder (optional)
- 1 teaspoon Baking Soda
- ½ teaspoon Sea Salt
- 1 tablespoon Cinnamon
- 1 teaspoon Nutmeg
- Wet Ingredients -
- 2-3 Bananas (Mushed)
- 3 Eggs
- ¼ cup Grapeseed Oil
- ½ cup Brown Sugar
- 1 cup Chopped Nuts (optional)
- Preheat oven to 350° F.
- Mix dry ingredients together in a medium bowl. Get out all of the lumps.
- Mix wet ingredients together in large bowl.
- Add the dry ingredients to the wet ingredient bowl for your muffin batter.
- Add muffin papers to your muffin tin.
- Pour muffin batter into the muffin papers.
- Bake for 22 – 24 minutes. Check with toothpick for doneness.
Just to let you know, I have only tried using Honeyville Blanched Almond Flour in this recipe, as well as the others I have. So, I don’t know if another almond flour will work as well or not. I just know that the Honeyville works great.
Until later, here’s to…Living better, easily!™
PPS – I am linking this post to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.
PPPS – Also linking to March Muffin Madness from Shirley at gfe – gluten free easily. (She’s fab!)