Gluten-free, low-sugar, banana bread

Here is a great recipe for those of you craving a healthier, sweet dessert. Since this doesn’t contain any flour it is great for those of you following a gluten-free diet. The sweetness in this recipe comes from the bananas and dates, which also provide a great deal of fibre. There is no refined or processed sugar in bananathis recipe at all. Bananas provide not only 3g of fibre, but also a good dose of potassium, Vitamin A, and folate. Dates are also super high in potassium, iron, and magnesium. A dessert packed with all these amazing nutrients? Yes, please!

I made these as muffins or you can use a traditional banana bread dish. Be aware if you cook it in a bread dish, you will have to cook it for slightly longer.

This recipe is GLUTEN-FREE, DAIRY FREE, GRAIN FREE, PALEO, NUT FREE, SOY FREE, LOW ADDED SUGAR, HIGH FIBRE

Ingredients

For the banana muffin

  • 6 bananas (brown ones are sweeter)
  • 4 dried dates, pitted
  • 4 eggs
  • ? cup coconut cream concentrate or homemade coconut butter  (see recipe)
  • 3 heaping tablespoons of coconut flour
  • 2 teaspoons vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1-2 teaspoon cinnamon
  • pinch of salt

Coconut Butter Recipe

  • 200g unsweetened shredded coconut
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract (you can also use almond extract)
  • Pinch of Kosher salt.

Place all ingredients in a high powered blender or food processor and blend together until smooth. This may take up to 10 minutes to get smooth depending on the power of your blender or food processor.  Store at room temperature in a sealed container.

Toppings
Frozen blueberries or raspberries
Sliced banana
Dark chocolate chips or cacao nibs
Flaked almonds

                                                Instructions
glutenfreeveganbananamuffins_158x2001. Preheat oven to 180 degrees
2. Add dried dates to the food processor and puree until you get a lumpy paste.
3. Then place bananas in the food processor and pulse until completely pureed.
4. Next add eggs and coconut butter and puree.
5. Then add coconut flour, baking soda, baking powder, vanilla extract, cinnamon and salt.
6. Pour batter into well-greased muffin tins (baking paper works best).
7. Add blueberries, cacao nibs (or chocolate chips), flaked almonds or whatever other topping you like onto the muffins. Mix with a knife to incorporate if you like.
8. Place into the oven for 30 minutes or until you poke each one with a skewer and they come out clean.
9. Let rest for about 5 minutes.

 

Banana and Walnut Muffins – gf, df, sf, low FODMAP

I had a whole heap of mushie brown bananas and didn’t know what to do with them. I put it on our Facebook page, and our followers had terrific suggested to use them up. Some great ideas included smoothies, banana frozen yoghurt, pancakes (using banana instead of sugar) and even cocktails!  The winning vote however was for muffins.   Being a self confessed horrible muffin maker, I was guided by the suggestions of all our followers to make a really amazing finished product.  The trick is – don’t overmix, keep the oven temperature lower and only cook them for 15-20 minutes. 

These delicious banana and walnut muffins are perfect for a sweet treat – even for those that are gluten free, dairy free, soy free or on a low FODMAPs diet.  Plus, they are higher protein  and have good fats due to the walnuts and chia seeds.  Don’t forget to freeze them for lunchbox fillers.

 

BANANA & WALNUT MUFFINS

[Options for gluten free, dairy free and soy free]

Cooking Time   20 minutes

Makes   12 muffins

Ingredients

  • 1 1/2 cups (150g) self-raising flour (I used Orgran gluten free)
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 70g butter, melted, cooled (I used Nuttelex lite)
  • 2 eggs, whisked
  • 3-4 ripe bananas, mashed
  • ½ cup walnuts
  • ¼ cup chia seeds

Method

  1. Preheat oven to 180°C. Grease and line 12 x muffin pan.
  2. Combine flour, sugar, chia seeds and cinnamon in a large bowl. Whisk butter and eggs together. Stir in banana and walnuts (do not overmix). Spoon into prepared muffin pan.
  3. Bake for 20 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 mins before turning out onto a wire rack.

Note:

– To make this into banana bread instead, use 1 cup plain flour and ½ cup self-raising flour.  Cook for 45-50 minutes.

– Freeze extras for easy snacks