Okay, this is probably my greatest gluten free baking success to date, and it’s all thanks to Katie at Smell the Flours. Her recipe for Banana Nut Bread is here – it brought on immense muffin cravings and I needed to get in the kitchen and make something sweet. I deviated from the original recipe a bit, mainly because I didn’t have all the ingredients, but had reasonable substitutes, and also because I find it difficult to stick religiously to any recipe. I will have to, at some point, go back to the recipe and follow it step by step, because it looks so amazing. Pictured below is my take, which turned out to be mini cupcakes…
I did have the desire to make sort of mini-muffins, but that didn’t turn out the way I’d planned. (Note to self: buy cake papers that are strong enough to hold the batter needed for muffins…) I filled the first few cases fairly full, and one by one they collapsed and I watched in horror as the sticky batter poured out onto the baking tray. So, I had to fill the flimsy cases half full, resulting in fairy-cake / cupcake type mouthfulls. However, they were delicious, nonetheless! Okay, so below, is how I ended up making mine…
120g GF flour (I used Dove’s Farm self raising)
90g fine brown sugar
1/2 tsp baking powder
50g chopped Brazil Nuts
2 medium free range eggs
2 ripe bananas, mashed
150ml peach juice* (see notes below)
3 tbsp honey
1 tbsp oil
1/2 tsp vanilla extract
- Get your oven heating to around 180 degrees C
- In a large mixing bow, put your dry ingredients together and mix well
- In a separate smaller bowl, mix all of your wet ingredients
- Add your wet ingredients into the larger bowl with your dry ingredients, and stir to form a sticky batter
- Pour the mixture into cupcake cases, and fill them as full as your cases will handle
- Pop them in the oven, keep an eye on them, and in about 25 minutes, they should be done!
*Okay – confession time – the truth about the ‘peach juice’… with breakfast this morning, I had tinned peaches with soya yoghurt. I didn’t want to waste the juice from the tin, so I poured it into a plastic pot, and decided to keep it. According to the label, it’s ‘natural peach juice’ – so I don’t see why you can’t use any fruit juice you fancy instead. Phew. Glad I got that off my chest.
From the quantities above, I got 15 small cakes. These cakes were much like I’d hoped they would be – moist, fluffy, and sweet. Not dry. Not crumbly. Not heavy. If I hadn’t made them, I wouldn’t have believed they were actually gluten free. And B enjoyed them too, and he’s not even gluten intolerant!