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Gluten-Free Banana Pecans Muffin (Banana Nut Bread Option)
- By Silka Burgoyne
- Published 02/11/2010
- Gluten-Free Muffin Recipes
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Rating:
Silka Burgoyne
I am a mother of 3 younger children. Two of my children, Kimimae and Isaac have food allergies. Kimi has very severe allergy, she is allergic to dairy, egg, chicken, all nuts and all seafood. And my son, Isaac is allergic to all nuts. Recently, my husband has been diagnosed with celiac disease. I have recently just started a blog, http://silkiecook.blogspot.com to provide recipes for people living with allergy.
View all articles by Silka Burgoyne
Preparation time: 15 minutes.
Bake time for muffins: 20 - 24 minutes
Bake time for bread: 1 hr - 1 hr 10 minutes
Makes 2 dozen muffins or 1 loaf of banana bread
Note: When using the same batter for banana bread, the top does get bread brown quite easily; however, it is extremely moist inside.
Ingredients:
½ cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil
2/3 cup of granulated sugar
2 large eggs*
1 ½ cup of Silkie flour mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, ΒΌ cup each of corn starch, 1/8 cup each of sorghum flour and potato starch)
1 ½ teaspoon of baking soda
1 ½ teaspoon of baking powder
½ teaspoon of kosher salt
½ cup of sour cream
1 teaspoon of GF vanilla extract
1 cup of mashed rip bananas (3 medium size)
½ cup of chopped pecans or walnuts
Cinnamon sugar (optional)
Directions:
1. Preheat oven to 375, for muffins, apply paper liner or spray oil to the muffins tin; for bread, use butter or oil spray to gease a 9 x 5 x 3 inch loaf pan; set aside.
2. In an electric mixer, cream butter or oil, and sugar until light and fluffy. Add eggs one at a time and beat to blend.
3. In a medium bowl, whisk together silkie flour mix, baking soda, baking powder and salt.
4. Add to the butter mixture and mix until the ingredients combined.
5. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts.
6a. For muffin, fill each muffins tin abut 2/3 full and sprinkle some cinnamon sugar on top of the batter. Bake the muffin until golden brown on top. It should take about 20 - 24 minutes depending on the oven.
6b. For bread, pour the batter and fill the prepared loaf pan. Bake the bread for 1 hrs to 1 hr 10 mins until the bread is cooked. Note: the bread does get brown easily, so cover the top with foil after 20 mins of baking.
7. Let the muffins and bread rest for 10 minutes before transferring them to a rack to cool.
Bake time for muffins: 20 - 24 minutes
Bake time for bread: 1 hr - 1 hr 10 minutes
Makes 2 dozen muffins or 1 loaf of banana bread
Note: When using the same batter for banana bread, the top does get bread brown quite easily; however, it is extremely moist inside.
Ingredients:½ cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil
2/3 cup of granulated sugar
2 large eggs*
1 ½ cup of Silkie flour mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, ΒΌ cup each of corn starch, 1/8 cup each of sorghum flour and potato starch)
1 ½ teaspoon of baking soda
1 ½ teaspoon of baking powder
½ teaspoon of kosher salt
½ cup of sour cream
1 teaspoon of GF vanilla extract
1 cup of mashed rip bananas (3 medium size)
½ cup of chopped pecans or walnuts
Cinnamon sugar (optional)
Directions:
1. Preheat oven to 375, for muffins, apply paper liner or spray oil to the muffins tin; for bread, use butter or oil spray to gease a 9 x 5 x 3 inch loaf pan; set aside.
2. In an electric mixer, cream butter or oil, and sugar until light and fluffy. Add eggs one at a time and beat to blend.
3. In a medium bowl, whisk together silkie flour mix, baking soda, baking powder and salt.
4. Add to the butter mixture and mix until the ingredients combined.
5. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts.
6a. For muffin, fill each muffins tin abut 2/3 full and sprinkle some cinnamon sugar on top of the batter. Bake the muffin until golden brown on top. It should take about 20 - 24 minutes depending on the oven.
6b. For bread, pour the batter and fill the prepared loaf pan. Bake the bread for 1 hrs to 1 hr 10 mins until the bread is cooked. Note: the bread does get brown easily, so cover the top with foil after 20 mins of baking.
7. Let the muffins and bread rest for 10 minutes before transferring them to a rack to cool.
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4 Responses to "Gluten-Free Banana Pecans Muffin (Banana Nut Bread Option)"
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said this on 02 May 2011 8:16:53 AM PDT
This recipe works with Arrowhead mills gluten free all purpose baking mix. I simplified by mixing all the wet ingredients together and all the dry ingredients together separately and then just mixing dry and wet together right before popping them into the oven. I also substituted whole yogurt (1 cup + 1 tsp baking soda) for the sour cream and cut out the sugar and nuts altogether because I was baking for a baby. Added a couple tablespoons of honey instead. My version is not very sweet, but if you add a couple more extra ripe bananas, it tastes okay for a baby.
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said this on 18 May 2011 10:09:44 AM PDT
I think this has great texture and taste. I don't care for that "funny" GF taste you get with some other flour mixes. The texture is fluffy without being elastic like X. gum gives. I have tried using the Silkie mix with oat flour, since we are not true celiacs and tolernate traces of wheat. The Silkie mix w/ oat flour made GREAT Swedish Pancakes, which are basically crepes. I'm sure the true Silkie Mix would be great too, for those of you who cannot have oats. Excellent Job Silka.
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said this on 08 Apr 2012 1:41:53 PM PDT
Recently started to look for recipes for celiac diets and gluten free foods for my family. This recipes was DELICIOUS!! Thank you!!!
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