There’s something really warm and caring about banana bread. Maybe it’s because it’s so often shared. It’s very rare that you make banana bread and don’t share it with your coworkers at the office, your neighbors and your family and friends. For the chocolate-lovers out there, try adding 1/2 cup of your favorite chocolate chips.
We’ve opted out of making a loaf, since the smaller size of the muffins tends to allow for more even baking, something that’s especially important in allergen-free baking. Additionally, the trick to these is to freeze the bananas, then thaw them and remove all the excess liquid.
We hope you enjoy Positive Kitchen’s take on this treat!
Allergen-free Banana Nut Muffins
Prep time: 30 minutes
Baking time: 30 minutes
Yield: 12 cupcakes
2/3 cup (2.5 ounces) brown rice flour
1/3 cup (1.5 ounces) tapioca flour
1/3 cup (2 ounces) potato starch
2/3 cup (2 ounces) almond meal
2 teaspoons GF baking powder
½ teaspoon xanthan gum
¾ teaspoon salt
½ cup Earth Balance margarine spread or 1 stick of Earth Balance margarine or 1 stick of butter if you can eat dairy
½ cup brown sugar
½ cup sugar
1 tablespoon +1 teaspoon+ ½ teaspoon EnerG egg replacer mixed into 6 tablespoons very warm, water or 3 eggs , if you can eat eggs
2 very ripe bananas that have been frozen and thawed, and then placed in a strainer to drain
1/2 cup chopped toasted pecans
- Have all ingredients at room temperature
- Preheat oven to 350 degrees. Place paper liners in muffin pan.
- Measure dry ingredients and combine in a medium bowl. Mix very well with whisk or fork.
- Place thawed, frozen bananas in a mesh strainer and let the liquid drain out. Shake the strainer to get out as much liquid as possible. Place the remaining bananas in a bowl and mash the bananas with potato masher or fork until almost smooth.
- Using a stand mixer or a handheld mixer beat the Earth Balance on medium –high speed until smooth. Add brown sugar and white sugar and continue beating until mixture becomes light and fluffy and the sugar crystals are no longer visible, stopping to scrape the sides of the bowl as needed.
- Add 1/3 of the EnerG egg replacer mixture and beat well. Add the next 1/3 of the EnerG egg replacer mixture and beat well.
- Continue to scrape down sides of bowl after each addition. Add the last 1/3 of the EnerG egg replacer and beat very well. (If using eggs, add eggs one at a tiem and beat well after each addition)
- With mixer on low, alternate adding the dry ingredients and the mashed banana, beginning and ending with the dry ingredients.
- Beat well so all is combined
- Using a scoop divide the batter among the muffin pans.
- Bake on a low rack in the oven for 25 minutes. Check temperature with instant read thermometer. Bake until 205 degrees.
- Allow to cool in pan on cooling rack for 10 minutes.
- Then transfer to a cooling rack and cool completely before eating.
These stay fresh at room temperature for 3 days and freeze very well.
Adapted from a recipe by Robin Poppsinger.
// What are some of your favorite treats to share with friends? Tell us in the comments below!