The cooler weather has arrived in Australia! I can now wake up uncomfortably cold and type 50% slower with my icy fingers. I also get to wear cute warm socks and drink warm, cozy beverages. But what makes it even better is baking something sweet that I justify as being somewhat healthy just because it’s gluten-free.
My husband and I are heading back to Texas to visit family soon so I’m trying to use up as much food in the fridge as I can so it doesn’t go to waste. And on my list of “Things To Eat” were two small overripe bananas. Perfect for banana-bread-inspired-something! Plus, nothing screams “cozy sweet pastry” more than banana bread.
These turned out absolutely amazing! They are so moist and pair perfectly with coffee and Jane Austen. I suggest eating these while they’re still warm or just reheat in the microwave for a few seconds.
- 2 small overripe bananas (mashed)
- 1/4 cup melted butter (melted)
- 1 large egg
- 1/4 cup milk (regular or non-dairy)
- 1/2 teaspoon vanilla extract
- 3/4 cup gluten-free self-raising flour
- 1/2 teaspoon baking soda
- 1/4 white sugar
- 1/4 dark brown sugar
- 1/4 teaspoon salt
- chopped walnuts and chocolate chips (as many as your little heart desires)
- Preheat oven to 350ºF. Line muffin tin pan and use non-stick spray to grease liners.
- Add egg, mashed banana, and butter to a large mixing bowl. Use an electric mixer to incorporate well. Add in sugars and vanilla extract and mix well.
- Add flour, baking soda, and salt to medium bowl and mix. Mix dry and wet mixtures together, adding only small portions of the flour mixture in at a time. Add milk and continue mixing.
- Add in as many chopped walnut and chocolate chips as you’d like and mix using a large spoon.
- Pour mixture into the muffin pan. Bake for 23-25 minutes or until toothpick comes out clean.