Gluten Free Banana Bread

I had some leftover ripe bananas sitting in my fruit bowl today. Not wanting them to go to waste nor put them in the freezer since I often forget about the things I put in there, I decided to make banana bread. Since I'm trying to cut out wheat and refined sugars from my diet at the moment, I made a gluten-free version. This banana bread is much lighter in texture and healthier to eat. It's also very simple to make and very tasty. Making this at the start of the week means I now have something healthy to snack on for morning or afternoon tea. Especially since I still enjoy eating desserts :)

Recipe adapted from Teresa Cutter's The 80/20 Diet recipe book

Ingredients

1 ¼ cups mashed ripe banana (about 2 large bananas)
3 eggs, room temperature
2 tablespoons rice malt syrup
1 teaspoon vanilla extract
¼ cup coconut oil
½ teaspoon ground cinnamon
½ teaspoon baking soda
1 tablespoon lemon juice
2 cups almond meal
2 teaspoons chia seeds
chopped walnuts, to decorate (optional)
1 extra banana, sliced, to decorate (optional)

Method

1. Preheat oven to 160°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends. 
2. Combine the mashed banana, eggs, rice malt syrup, vanilla extract, coconut oil, cinnamon, baking soda and lemon juice in a large mixing bowl.
3. Add the almond meal and chia seeds. Mix well until combined. 
4. Pour batter into loaf pan. Decorate the top of banana bread with sliced banana or a handful of chopped walnuts. 
5. Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
6. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.

Notes & Tips

• Cover the top of the cake with foil if over-browning
• Keeps in the fridge covered for up to one week

Banana Cake

Ingredients

Melted butter, to grease
125g butter, at room temperature
315g (1 cup) caster sugar
1¼ cups mashed overripe banana (about 2 large bananas)
2 eggs
1 teaspoon vanilla extract/essence
100ml buttermilk
225g (1½ cups) self-raising flour
½ teaspoon bicarbonate of soda
1 banana, extra, to decorate 

¼ teaspoon ground cinnamon powder, to decorate
Fresh lemon juice, to brush

Ingredients – Cream cheese frosting

250g cream cheese, at room temperature
½ cup icing sugar
½ teaspoon vanilla essence

Method

1. Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.
2. Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined. Add the buttermilk and process until combined.
3. Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
4. Meanwhile, to make the cream cheese frosting, place the cream cheese, icing sugar and vanilla essence in a bowl. Use an electric mixer to beat until mixture is light and fluffy.
5. Place the cake on a serving plate. Spread the cream cheese frosting over the top of the cake.
6. Lightly dust the cake with sifted ground cinnamon powder.
7. Peel and thinly slice the extra banana. Lightly brush 1 side of each slice of banana with lemon juice. Arrange the banana slices, lemon juice side up, around the edge of the frosting to serve.

Notes & Tips

Buttermilk substitute: Place a tablespoon of white vinegar or lemon juice into 1 cup regular milk. Let stand for five to ten minutes. Then, use as much as your recipe calls for.

Choc Chip Banana Muffins

Recipe from Fresh Living Magazine, September 2004 issue, page 7

Makes 12

Ingredients

60g unsalted butter
2 cups self-raising flour
½ cup caster sugar
½ cup milk
2 eggs, room temperature
2 ripe bananas, mashed (approx. 1½ cups)
1 cup dark chocolate chips

Method

1. Preheat oven to 200°C. Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.
2. Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients. 
3. Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in chocolate chips. Don't beat the mixture or the muffins will be tough. 
4. Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for 5 minutes. Transfer the muffins to a rack to cool.

Banana and Raspberry Bread

I was originally going to make banana bread but realised I didn't have any walnuts in the pantry so I decided to make banana and raspberry bread instead :)

Ingredients

150g butter, softened
1 cup brown sugar
2 eggs, lightly beaten
3 ripe bananas, peeled, mashed (approx. 1 cup)
2 cups self-raising flour
1 teaspoon baking powder
½ cup milk
¾ cup fresh or frozen raspberries 
butter, to serve

Method

1. Preheat oven to 180°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
   
2. Using an electric mixer, cream butter and sugar until pale. Add egg, in 2 batches, beating well after each addition.
   
3. Stir in banana. Sift flour and baking powder over banana mixture. Add milk. Stir with a wooden spoon until combined. Carefully fold in raspberries.
   
4. Spoon mixture into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.

Notes & Tips
If using frozen raspberries, place on paper towel to thaw before using.


To Freeze 
Individually wrap each slice in plastic wrap. Freeze slices in an airtight container for up to 4 weeks. Remove from freezer and unwrap. Spread with butter or margarine and rewrap. Place into lunch box frozen. Slice will thaw by morning tea/recess

Honeycomb Banana Muffins

I had a very, very ripe banana sitting in my fruit bowl today. Not content with just throwing it out, I've used it to make some yummy and very naughty muffins. As you can see in the photo below, there are only 11 muffins. That's because hubby couldn't wait for me to ice them all and helped himself to one soon after they came out of the oven!

Makes 12

Ingredients

2 cups self-raising flour
75g caster sugar
2 x 50g Nestle Violet Crumble bars, coarsely chopped
90g butter, melted
2 eggs, lightly whisked
⅓ cup buttermilk
¼ cup honey
2/3 cup mashed ripe banana

Icing
½  cup icing sugar
25g butter, at room temperature
1 tsp honey
½  tbs milk

Method

1. Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Combine the flour and sugar in a large bowl. Stir in three-quarters of the Violet Crumble. Make a well in the centre. Add the butter, eggs, buttermilk, honey and banana, and stir until just combined.
3. Divide the mixture among the lined pans. Bake in oven for 20 minutes or until golden and a skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
4. To make the icing, use an electric beater to beat the icing sugar, butter, honey and milk in a small bowl until pale and creamy.
5. Spread the icing over the muffins. Top with the remaining Violet Crumble to serve.

 Notes & Tips

If you have a really sweet tooth, you can double the amount of ingredients for the icing or add more sugar into the muffins.

Chocolate Coated Bananas

The first time I ate a chocolate dipped banana was when I was on holidays in the Gold Coast this year. It was at the Warner Bros Movie World theme park. It was surprisingly nice, so I've been keen to try making it myself at home. The concept seemed simple enough. Anyways, the one that I ate in the Gold Coast was coated in chopped peanuts, but I've substituted it with hundreds and thousands instead. You could also coat the bananas in mini chocolate candies or toasted dessicated coconut. Whatever tickles your fancy :P

If you use ripe but firm bananas, you'll get a more creamier texture when you bite into them, much like an ice cream except less naughtier!

It's best to use paddle pop sticks or wooden chopsticks for holding the bananas as they're much stronger. I didn't have any available and used bamboo skewers, which still work but are not as stable when it comes to holding it in your hand.

Makes 4

Ingredients

4 medium bananas, peeled
200g dark chocolate melts
30g copha
½ cup hundreds & thousands, to decorate and/or
½ cup finely chopped unsalted peanuts, to decorate

Method

1. Line a baking tray with baking paper. Insert a paddle pop stick into one end of each banana. Place onto baking tray. Cover with plastic wrap. Freeze for 30 minutes.
2. Place the chocolate and copha in a medium heatproof bowl and microwave uncovered on medium (50%) for 30 seconds then stir. Repeat process until chocolate mixture has melted. Alternatively, place chocolate and copha into a small, heat proof bowl over a saucepan of simmering water. Stir with a metal spoon for 5 minutes or until smooth.
3. Place hundreds and thousands and nuts into separate plates.
4. Remove bananas from freezer. Pour chocolate mixture into a tall glass until three-quarters full. Dip bananas, one at a time, into chocolate. Working quickly, dip each banana into the hundreds and thousands or nuts to coat.
5. Serve immediately or return to freezer until required. Wrap bananas separately.
   

Notes & Tips:

Copha is a solidified form of coconut oil. It can be found in the refrigerated section of most Australian supermarkets, near where the butter is kept.

Banana Bread

If you need a recipe to use up bananas, then you can't go past banana bread! This recipe yields a nice cafe style slice that's half the price you would pay at the local cafe :)

Ingredients

1¾ cup plain flour
½ tsp ground cinnamon
1 tsp baking powder
¼ tsp bicarbonate of soda
½ tsp salt
⅔ firmly packed cup dark brown sugar
100g walnuts, chopped
3 large over-ripe bananas
2 large eggs, lightly whisked
1 tsp vanilla extract
100g unsalted butter, melted, cooled

Method

1. Preheat the oven to 175°C. Lightly grease an 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging.
2. Sift flour, cinnamon, baking powder, bicarbonate of soda and salt into a bowl with the brown sugar, then add the nuts.
3. In a separate bowl, mash the bananas with a fork or potato masher, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until they're just combined- don't over mix.
4. Scrape cake batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.

Notes & Tips

This banana bread will keep in an airtight container for up to 3-4 days, or frozen in individual slices for up to 1 month.

Banana & Blueberry Loaf

I made this old family favourite today after I noticed I had some over ripe bananas in my fruit bowl and some frozen blueberries in my freezer. This version is low in fat and low in kilojoules :)

Preparation time: 20 minutes
Cooking time: 60 minutes

Ingredients

Melted butter, to grease (or spray can oil)
½ cup mashed overipe banana
½ cup caster sugar
140g carton apple fruit puree
2 eggs (room temperature)
½ cup reduced fat milk
1 tablespoon light olive oil or vegetable oil
3/4 cup wholemeal self-raising flour
3/4 cup white self-raising flour
3/4 cup fresh or thawed frozen blueberries

Method

Preheat oven to 180°C. Brush a 6cm deep, 9.5 x 20cm (base measurement) loaf pan with melted butter to lightly grease. Line base and 2 long sides with non-stick baking paper.

Combine the banana, sugar, apple puree, eggs, milk and oil in a large bowl.

Sift over the combined flours. Add the husks from the sieve. Use a large metal spoon to fold the flour into the banana mixture until just combined. Add the blueberries and gently fold.

Spoon the mixture into prepared pan and smooth the surface. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve