… Made With a "Personal" Touch (and Just as Good as the Original)!
This recipe was altered from a fantastic banana bread recipe which I acquired from a friend many years ago when I was living in New York. She and I both loved to bake, and we swapped recipes many times, each making our own adjustments to each recipe to “personalize” it. Though we both started with the same base recipes, none of ours ever turned out alike. That was the fun part. Today I’m sharing one of my favorites. It was originally “personalized” long before we ever had to be gluten free or dairy free. There have been so many alterations to the original recipe that I don’t know if I would recognize it any longer (though I’m sure I have it stored away for safe keeping in one of my recipe files). Don’t be afraid to ever “personalize” a recipe. It can be so much fun, and sometimes frustrating, to see what delicious changes you can add to the mix.
Bake time: 17 minutes
Oven temp: 375º
Makes 18 muffins
2 cups gluten-free all-purpose flour – I use Authentic Foods Bette’s Gourmet Four Flour Blend
1 1/2 teaspoons Xanthan Gum
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup mini semi-sweet chocolate chips – I use Enjoy Life Foods Chocolate Chips
1/2 cup butter (softened) or margarine – I use Earth Balance Natural Buttery Spread (Red Tub)
1 cup granulated sugar
2 eggs, or equivalent – I use 1/2 cup Egg Beaters (they are gluten-free)
1 cup mashed, ripe bananas
Preheat oven to 375º. Very lightly coat muffin tins with margarine, butter, or cooking spray (Pam original is gluten free). Combine flour, Xanthan gum, salt, baking powder and baking soda in a small mixing bowl. Stir well to ensure all ingredients are thoroughly incorporated, then add chocolate chips. Stir again and set aside.
In a stand mixer, or with a hand-held mixer, combine sugar and margarine in mixing bowl. Beat on low to blend, then increase speed to medium-high and beat until mixture begins to get fluffy and sugar begins to dissolve. The mixture will lose some of its graininess. Add eggs and beat until mixture is light and airy, about 1 minute. Add in the mashed banana and blend just another 30 seconds, or so, until banana is completely blended into the mixture.
With mixer on low, slowly add in the flour mixture and blend until the batter is smooth and no pockets of flour remain.
Scoop the batter into the prepared muffin tins. Bake for 17 minutes, or until the muffins are light golden brown, domed on top, and top springs back when gently touched in center. Remove from oven, place muffin tins on a cooling rack, and let cool for about 5 minutes. Remove muffins from tins and continue to cool. Can be enjoyed warm, room temperature, or cold from the fridge.
Delicious serving suggestions include:
- Cut a muffin in half, slather with nut butter of your choice, add dried fruit if desired, then put halves back together to create a “sandwich”.
- Scoop out a hole in the center of the muffin and fill with cream cheese (or dairy-free substitute) … my favorite, by the way.
- slice muffin in half, lightly spread margarine or butter on both cut halves, then turn butter-side down on a warm grill pan to toast. Great this way, or dollop a little apple butter on each grilled half for a tasty warm snack.