Thursday, May 31, 2012

Gluten Free Banana Bread Muffins with Chocolate Chips

Remember I said our house was gluten free this week for Katie? Well, here's another gluten free recipe (also somewhat related to Hawaii just like the coconut shrimp)...

I'm always looking for a banana bread recipe that tastes like the banana bread we got in Maui while on our honeymoon. Nothing ever even comes close! It was absolutely THE BEST banana bread I've ever had - on the road to Hana, it's a little diversion to get Aunt Sandy's banana bread at the Ke'anae Landing Fruit Stand. I tried to order some online, but it doesn't look like that's an option - bummer :( 
wish we were in Hawaii to visit this fruit stand (and relax on the beach too)
The recipe here doesn't even compare to Aunt Sandy's in Maui, but it is the best banana bread that I have made. My banana bread always comes out too dry or all gooey in the middle. These muffins were perfectly moist but not gooey. And they were gobbled up so fast! A true sign that they were good.

Gluten Free Banana Bread Muffins with Chocolate Chips
1 cup coconut flour
1 cup oat flour
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
2 tablespoons canola oil
3/4 cup brown sugar
2 eggs
5 to 7 very ripe bananas
1/2 cup mini chocolate chips (optional)

Combine the flours, baking soda, xanthan gum, and salt in a bowl. Using a mixer, cream the butter, canola oil, and sugar together. Add the eggs and bananas and mix. Add the the flour mixture slowly and stir until just combined. Stir in the chocolate chips if desired.

Evenly divide the batter into the 12 cups of a muffin pan prepared with paper liners.

Bake at 350 degrees for 18 minutes.  Enjoy!

Just a few pictures to share from the Road to Hana drive. If you haven't done it, you should - in a convertable. It's beautiful!

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