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
3 overripe bananas
2 tbsp honey
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.
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
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.