Instead of a wordy intro (my least favorite part of every cooking or baking site these days), I’m just going to get into what makes these so good and what’s different about them.
You can bake these as muffins or as a loaf of bread. Doing it as muffins will give you a more even bake. A loaf can be a bit trickier to bake all the way through. Personally, I almost always do these as muffins. You can also do chocolate chips or walnuts. Same quantity for either.
The biggest difference between these and most other banana quick bread recipes I have seen is how you put the bananas in. Most recipes have you mash them up and add them in. But if you are using a stand mixer or a hand mixer, why not let the mixer do the mashing? And since bananas work as an egg substitute, why not treat them as eggs? So we’re going to cream the bananas and the sugars.
That’s right, throw the bananas and sugars into the bowl and let the mixer do the work. They will come together nicely and become light and fluffy.
Once it looks light and fluffy, these are pretty standard. Add the liquids and mix them until they are fully combined. Add in all of the dry ingredients which you have hopefully already measured out. Mix in the chips, scoop or pour it out and bake. Easy and delicious. The perfect use for extra bananas you have just sitting around. Great for breakfast, but understandable if you eat them any time of day.
Gluten Free Banana Muffins
Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 bananas, medium
- 1/3 cup oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 3/8 cup water
- 1/2 cup chocolate chips or chopped walnuts
Dry Ingredients
- 2/3 cup +2 tsp oat flour 84 grams
- 1/2 cup +1 tsp tapioca starch 63 grams
- 1/3 cup +1 tbsp white rice flour 63 grams
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350ºF
- Measure out all dry ingredients into medium bowl. Whisk together and set aside.
- In the bowl of a stand mixer with the paddle attachment or with a hand mixer, cream the bananas and sugars until light and fluffy.
- Add in the liquids and mix until combined.
- Add the flour mixture and mix until no lumps or unincorporated flour is visible. Stir in chocolate chips or nuts.
- Fill each cavity of lined muffin pan about 75% full. Bake for about 25 to 30 minutes (until a toothpick inserted comes out with no wet crumbs). Let cool for about 5 minutes before removing from pan and letting cool completely. For a loaf (8×4 or 9×5), bake about 45:00 minutes.
