Sunday morning I woke to a very sad sight…ripened bananas. In my mind I was about to enjoy one of those bad boys slathered in almond butter and chia seeds, (don’t knock it til you try it,) unfortunately mother nature had different plans.
Initially I unpeeled them to freeze for smoothies at a later date, but that did not solve my initial dilemma: what was I gonna eat for breakfast?!
So, I logged into Pinterest, searched banana recipes, and banana bread recipes flooded my front page. Did I mention I LOVE banana bread?! But I had to keep searching for a specific recipe. You see, Tiny has several food allergies including: fish, egg and wheat, and I try to make things friendly for her when I make them from scratch…so the search continued.
As you can imagine I found several recipes for vegan banana bread, and several recipes for gluten free bread, but not many that were both vegan AND gluten free. Not only that…I found my gluten free pantry stash was getting pretty low, so that meant I had to get a little creative.
By now, I’m hungry AND determined, so I did what any good parent would do…I dug into my cabinets, and started pulling out ingredients…
Here’s what I came up with:
Vegan/Gluten Free Banana Muffins
1tbsp baking powder
1 1/4 c gluten free flour4 ripened bananas
1/3 c coconut flour
1/4 c chia seed gel
1 tbsp nutmeg
1 1/2 tbsp cinnamon
2 tbsp coconut oil (optional)
Bake at 375 for 20-25 minutes or until toothpick comes out clean.
This recipe was surprisingly good. The edges were a little crisp, and the inside was plenty moist. One thing I might consider changing for future recipes is the amount of sugar. Because my bananas were fairly ripe, I found the coconut sugar almost made it overwhelmingly sweet…and that is a major no-no when it comes to banana bread!
All in all, I’ll admit this was a pretty good start for CG’s return to Tiny-friendly baking. Now, that I’m on a roll, let’s see what else I can scrounge up as CG’s cooking adventures continue.
Until next time…