I love banana bread, but have found that baking a loaf can be a bit 'hit and miss' at times. Any slight variation to the consistency and suddenly it doesn't rise or cook properly throughout the middle. This is one of the downsides to gluten free baking, which seems to be a little more sensitive than recipes containing gluten.
So I tried switching the loaf tin for a muffin tray and can safely say that success is much more of a guarantee these days. I have tweaked the recipe many times in order to achieve the perfect result and found that the inclusion of the avocado is a real winner.
2 medium ripe bananas
1 medium avocado
250g coconut sugar
110g coconut oil
150g ground almonds
125g buckwheat flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp Madagascan vanilla
3 tbsp coconut milk or almond milk
1 medium egg
Makes 12 muffins.
Preheat the oven to 180°C/350°C/Gas mark 4. Place 12 paper cupcake cases into a bun tray.
Lightly puree the banana and avocado in the food processor, then add the coconut oil, coconut sugar and ground almonds.
Sift in the flour and add all the remaining ingredients and blend until you have a smooth batter.
Divide the mixture evenly into the 12 baking cases and bake in the centre of the oven for 20-25 minutes.
It really is that simple. When the muffins are cooked let them cool and then transfer to an airtight container where they will keep for a few days.
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