Although it's called banana bread, it's less of a loaf of bread than it is a sweet cake - often in a rectangular pan. These gluten-free muffins are an analogy to this classic tastewise. Good to know: The 23rd of february is the national banana bread day in the USA.
Ingredients for about 12 muffins
- 150 g buckwheat flour (or blended buckwheat flakes)
- 50 g teff flour (or more buckwheat flour)
- 1 tbsp baking powder
- ½ tsp vanilla
- 2 bananas
- 2 tbsp date syrup
- 2 tbsp apple sauce
- 150 ml gluten-free almond drink (or another plant-based alternative to milk)
- 1 tbsp lemon juice
- 40 g walnuts, chopped
- 3 tbsp sugar-free chocolate drops
- 1 banana, cut into slices
- some coconut oil for the muffin baking form
- Sift together the dry ingredients (flour, baking powder, vanilla and cinnamon) in a bowl.
- Mash the two bananas with a fork and add them together with the apple sauce, date syrup, milk and the lemon juice into the bowl and stir everything together into an uniform batter.
- Stir in the walnuts and the chocolate drops.
- Grease the muffin baking pan with some coconut oil and pour the batter into it.
- Press the banana slices into the batter.
- Bake the muffins at 200 degrees Celsius for about 25 minutes.
- Let the muffins cool off a bit after having baked them and then remove them from the baking pan - finished!