My mom left a ridiculously over-ripe banana at my house (actually technically she left it in my car and then called me later to tell me she forgot about it and I may want to remove it before I had banana soup on the front seat), so I decided to bake with it.
It wasn’t organic and even though I’m sure you can’t bake away pesticides, I’m going to pretend the heat did something to remove the nasties. It has a thick skin, so at least it’s not one of the dirty dozen (bananas aren’t on the clean 15 list, but they are still one of the lesser sprayed fruits, so buying conventional isn’t terrible).
So about my little baking experiment.
I’m not sure what to call it since it’s not banana bread. And it’s not a banana muffin. It’s more like an eggy banana-y cake. It tasted awesome, so that’s all that matters. Well, that and the fact that I wrote down the recipe.
Grain Free Banana Bake [vegetarian, gluten free, dairy free, FODMAPs friendly]
Ingredients:
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp baking powder
- pinch salt
- 1 really ripe banana, mashed
- 2 eggs
- 1/4 cup almond milk (or other non dairy liquid)
- 1/8 tsp liquid stevia (or 1 tbsp maple syrup/honey/agave – reduce liquid to 3 tbsp)
Directions:
Mix together wet ingredients in one bowl and dry in another bowl. Combine and stir.
Pour into greased ramekin or small glass baking dish (I used a pyrex that holds 2 cups).
Bake at 350 degrees F for 45-50 minutes (or until a toothpick comes out clean).
As you can see, it puffed up quite nicely. Vegan baking is so different than baking with eggs. I’ve yet to get anything as fluffy without using eggs (regardless of the amount of baking soda/baking powder used), but texture aside, the flavor doesn’t really seem affected by eggs one way or the other. Ground flax seeds, on the other hand, add a nice nutty yummy flavor. So use whichever suits your needs.
I almost added peanut butter into the mix, but I didn’t because I knew I was going to add more afterwards anyway. But that’s always an option.
Yummmm.
A little crumbly, but I ate it straight out of the glass bowl so it didn’t matter at all.
Not sure how swapping flours will work for this recipe, so you’re on your own for those subs. Coconut flour is a tricky one.
So going to try this! I love coconut but hate cooking with the flour. Like you say it is tricky so I always worry I will mess it up. However you can never go wrong with a tried and tested recipe huh!
Yep. This will be happening.
Im going to have to try this. Im experimenting with cutting out gluten right now so this is perfect!
Who cares what it is called, as long as it tastes good..right?? 😉 Banana is one of the best ingredients used for baking, so I am sure that I would love this!
stupid question, but would the banana be considered a wet ingredient or a dry? I’m thinking wet? Looks yummy. Love your creativity.
wet
Pinned it! Can’t wait to try it out!
YUMM.. You just gave me the ingenious idea to swap out my sweet tater pancakes in place for this banana bake and to use my sweet potato mashings to add girth to my protein shake for breakfast. I think I’ll add a little coconut milk, too to make it like banana shortcake? <3
xo.
That looks delicious! I may try it with wheat flours and let you know the result. I imagine adding chocolate chips would be nice and then topping with PB, of course.
Elise you are a genius!!! I saw your post earlier this evening and have 3 over ripe bananas in my kitchen, so needless to say I made this recipe tonight and it is delicious! There are so many adaptations going through my head….banana PB, banana chocolate PB. The list could go on!
yay! glad you liked 🙂
Okay, this sounds freaking amazing. I have so much coconut flour to use up so I’m totally making this once my bananas ripen!