Banana Bread- or muffins
Borrowed and adjusted from gluten free baking. Make this as a bread or as 12 muffins. I freeze these in portions and bring one when I am on the go for a full day.
Method
- 1
Step 1
Chop the nuts and set aside for later. Preheat your oven to 180 degrees. Line a set of muffin forms if using, or prepare the bread tin with a liner.
- 2
Step 2
Mix the sugar and butter in your stand mixer - beat on low to combine, then raise to high speed and beat for 3-5 minutes until light. Mix the remaining dry ingredients well (flours, oats, starch, baking powder, agar agar, xanthan gum, cinnamon, salt and cardamom) in a bowl and set aside.
- 3
Step 3
Add the egg, mashed bananas, rum and buttermilk (or cottage cheese) to the sugar and butter mix and beat at medium speed until smooth.
- 4
Step 4
Fold your dry ingredients into the wet. Mix well, but do not beat, as the consistency of the gluten free flours can become like glue. Add the nut mix and combine. At this point, if your dough is very wet, you can add a tbsp of extra oats. Just do not overdo it.
- 5
Step 5
Share between the muffin forms and bake in the middle of the oven for 35 minutes, or until light brown and a toothpick comes out clean. If you bake this as the banana bread, bake for 55 minutes. You can cover it with foil after 30 minutes if it gets too brown. Let cool completely and serve - or freeze.
Good to know
The green bananas rather than ripe make this more friendly for FODMAP, but it is not for free eating, which is why I like the muffin version. It helps with the portion size. The original recipe calls for 1 full cup of sugars (brown and white mixed) and no maple syrup. I think it becomes like a sweet cake, which is my taste, but that is an option if you are okay with sugars. You can add chocolate chips instead of the nuts, add a slice of banana on each muffin - or even add a sprinkle of your favourite seeds.
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