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Posts Tagged ‘Banana’

Vegan banana bread

Vegan banana bread
Yields 12
This amazing loaf is an invitation to experiment. Add your own nuts, seeds or try swirling peanut butter or a vegan chocolate spread through the batter. This vegan banana bread recipe has taken some substantial tweaking, but please let me know if you think anything could be improved.
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Gather
  1. 2 tablespoons ground flaxseed
  2. 2 cups gluten free all-purpose flour
  3. 1 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 cup coconut oil, melted
  6. 1/3 cup plant-based milk
  7. 2 tablespoons pure maple syrup
  8. 1/3 cup unsweetened almond milk
  9. 1 1/3 cups mashed old bananas (roughly three medium bananas)
  10. 2 teaspoon pure vanilla extract
  11. 1 cup walnuts, roughly chopped (set some aside to sprinkle on top)
Make
  1. Preheat oven to 160C and line a loaf pan with non-stick baking paper. Sprinkle the flaxseed over 1/3 cup water then let stand for 5 minutes until thickened. Stir to combine and set aside.
  2. In a large bowl whisk together flour, baking soda and salt. Once thoroughly whisked, add the remaining ingredients (including flaxseed) and gently stir with a large wooden until combined. Pour into the prepared pan and top with additional walnuts.
  3. Bake until a skewer inserted in the center comes out clean, 45 to 55 minutes. Let bread cool in pan 15 minutes then remove and let cool completely on a wire rack.
Notes
  1. Replacing dairy with almond milk in baking recipes is straightforward because there is no need to adjust the quantity. Simply replace the amount of cow's milk the recipe calls for the same amount of almond milk.
The Gluten Free Table https://theglutenfreetable.com.au/

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Banana Breakfast Muffins

Banana Breakfast Muffins
Banana Breakfast Muffins
Yields 12
This healthy take on a traditional muffin is surprisingly easy to make. I’ve also included a recipe for salted caramel buttercream, depending on whether you’re looking to nourish your body or indulge your sweet tooth. For the muffins themselves, you most likely have everything in your pantry already. This makes my healthy banana muffins the perfect, quick to prepare breakfast option. If you don't follow a gluten free diet, simply substitute for standard plain flour.
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Cook Time
30 min
Total Time
55 min
Cook Time
30 min
Total Time
55 min
For the muffins
  1. 1/3 cup extra-virgin olive oil
  2. 1/2 cup maple syrup
  3. 2 eggs, preferably at room temperature
  4. 1 cup packed mashed ripe bananas
  5. 1/4 cup milk of choice
  6. 1 teaspoon baking soda
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon cinnamon, plus more for sprinkling on top
  10. 1 3/4 cups gluten free all purpose flour
  11. 1/3 cup crushed hazelnuts (plus an extra tablespoon)
  12. 1 tablespoon brown sugar
For the salted caramel buttercream
  1. 125g white caster sugar
  2. 80ml thick cream
  3. 1/2 teaspoon salt (or to taste)
  4. 1 teaspoon vanilla extract
  5. 160g salted butter, softened
  6. 200g icing sugar
  7. Salt flakes, to serve
For the muffins
  1. Preheat oven to 160°C. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases .In a large bowl, beat the oil and maple syrup together with a whisk. Add eggs and beat to combine. Stir in the mashed bananas and milk, then the baking soda, vanilla extract, salt and cinnamon.
  2. Add the flour and crushed hazelnuts to the bowl and mix until combined. Divide the batter evenly between the muffin cups. Bake muffins for roughly 25 minutes, or until a toothpick inserted into a muffin comes out clean. Stand in pan for 2 minutes before turning out onto a wire rack to cool.
For the salted caramel buttercream
  1. Heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved. Then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. The caramel may spit a little when you add the cream so be careful. Stir in the salt and vanilla and set aside to cool completely.
  2. Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in half of the caramel. When combined pipe or spread the icing over the cup cakes and drizzle with remaining caramel and salt flakes.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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