Gluten Free baking can be a challenge at times – sometimes the end result is a bit dry. The banana in these makes sure that doesn’t happen, just make sure they are really ripe before using. This is a super easy recipe and versatile, throw into a loaf tin or muffin cases if you are in a real hurry. They are beautiful just out of the oven but equally delicious when cool with a coffee or a cup of tea and actually it is a great recipe for little bakers to make on their own. In our case, they are the perfect sweet treat after Eva has bounced on the trampoline for the afternoon….. I just try and make sure I’ve done my time in the gym before having some as I want to make sure I have earned the extra calories which will come from these delicious but sadly not calorie free sweet treat.
Makes 1 large loaf or 12 large muffins
Oven at 180C
100gr light brown sugar
8oz almond meal
6oz rice flour
2 tbsp cornflour
2 tbsp polenta (omit if you dont have it, not essential)
1 tsp xanthan gum
1 tsp salt
2 tsp baking powder
6 ripe bananas mashed
2 tbsp coconut or vegetable oil
t tbsp nutella
2 oz dark chocolate chips 70% preferably
Combine the dry ingredients and give them a good stir to combine.
Mash the bananas and add the oil ,nutella and eggs and mix well.
Make a well in the dry ingredients and add the wet and mix well to combined to a smooth batter.
Pour into greased loaf tin or into muffin cases, sprinkle over the chocolate chips and bake until a skewer comes out clean – 20-25 minutes for the muffins, 1 hour for the loaf tin.
Turn out of the tin after a few minutes to cool.