Gluten free banana and honey tea cake and muffins

Yet more bananas left uneaten and going brown in the bowl!  Grrr!  Anyway, I thought I would try something a little different from last time.  This mixture made a tea cake and six muffins (three didn’t last long enough to get in the photo).

Gluten free banana and honey tea cake and muffins

Gluten free banana and honey tea cake and muffins

125g butter

3 overripe bananas

2 tbsp honey

2 eggs

2 & 1/2 cups gluten free self raising flour

3/4 cups milk

 

Preheat a fan forced oven to 170 celcius, 180 if not fan forced.

In a large, microwave safe bowl, melt the butter.  Mash the bananas directly into the butter.  Add the remaining ingredients one at a time, mixing until just combined after each addition.  Spoon some mixture into 6 muffin cups, and the remainder into a cake tin.  Cook the muffins for 20 minutes, and the cake for 45 minutes.  When each pan is removed from the oven, leave to stand in the pan for five minutes before turning out onto a cake cooler.

Cappuccino and chocolate mousse

This is really easy to make and sets very fast, and unlike a regular mousse which contains raw eggs, this relies on the gelatine for setting so there aren’t any raw eggs in this if you have particular health issues.  If you wanted to be really clever, instead of putting it in one bowl you could put smaller portions in clear coffee cups and make it look like little cappuccinos.  I just put it in one bowl as I don’t have a lot of clear little cups… (Serves 8).

Cappucino and chocolate mousse

Cappuccino and chocolate mousse

Mousse:

900ml thickened cream

395g tin of sweetened condensed milk

4 tsp gelatine

4 tsp espresso coffee powder/granules

4 tbs boiling water

200g chocolate, melted until not completely liquid, but all the squares/buttons have mixed together

Topping:

300ml thickened cream

Cocoa, to dust

Melt chocolate either in a double boiler over boiling water, or microwave it in 30 second bursts, stirring after each.  You don’t want it to be completely liquid, but to still have a little texture as the idea is that it doesn’t blend completely with the rest of the mixture, but leaves little “crumbs” of chocolate in the smooth mousse.  While it is melting, mix the coffee with half of the boiling water, then stir in the gelatine.  Beat the cream and condensed milk until thick, add the remainder of the boiling water to the coffee and gelatine mixture and stir, then add slowly to the mousse and mix.  Add the chocolate gradually and ensure the beaters of the mixer distribute the crumbs evenly.  Pour into a large bowl, or smaller cups, and refrigerate for about two hours.

For the topping, beat the remaining cream until thick and spoon onto top of mousse, trying to make it look like dollops of milk froth.  Sprinkle cocoa over the top and serve.

Toffee apple cake

This really isn’t a cake so much as a pudding – you can eat it as a cake but it is best eaten warm with some cream or custard.

Toffee apple 'cake'

Toffee apple ‘cake’

Preheat a fan forced oven to 160 celcius, 180 if not fan forced.  Line the base of a large springform with paper.   Stand the springform pan on a tray as the syrup will ooze out a bit.

1/2 cup caster sugar

1 cup water

3 apples, peeled, cored and cut into thin wedges

100g butter

2/3 cup brown sugar

60g butter

1 & 2/3 cup gluten free self raising flour

1/2 tsp mixed spice

1/2 tsp ground cardamon

1/4 tsp ground cinnamon

2 tbs milk

3 eggs, beaten

Bring the caster sugar and water to a boil, drop in the apple pieces and cook until just softened, drain.  Arrange over the base of the baking tin.  Melt the 100g butter and 2/3 cup brown sugar together and pour over the apples.  Melt the remaining butter, allow to cool a little.  Sift together the flour and spices, stir through the melted butter, then the milk, then finally the eggs and mix to a smooth batter.  Pour over the apples in the tin and bake for 45 minutes – the skewer inserted into the cake part only should come out clean.

 

Banana and Coconut Muffins – gluten free

The best thing about muffins is that you don’t overbeat them, so they just need to be mixed and you are done.  This is also a good way to use those bananas that are just too ripe for anyone to want to eat.  The riper the banana, the stronger the flavour, that is why these don’t have a lot of sugar in them.  Makes 12.

Banana and coconut muffins

Banana and coconut muffins

Preheat a fan forced oven to 180 celcius, 200 if not fan forced, grease the cups of a muffin tray or use muffin papers if you prefer

90g softened butter

1 tbs brown sugar

3 very ripe bananas, peeled and mashed

1/2 cup dessicated coconut

1/2 cup sour cream

1 &1/2 cups gluten free self raising flour

2 large eggs, beaten

 

Beat butter and sugar together, mix in bananas, coconut and sour cream, fold in flour and add eggs.  Spoon into muffin pans and bake for 15-20 minutes until lightly browned and just firm in centre.