Gluten-free banana bread using i2cook’s coconut sugar

Banana bread 1 My all time favorite snack is banana bread. It is not only easy to make but it is so tasty and healthy! The best part about banana bread is that you can always play with different ingredients. I usually make banana bread with whole wheat flour. This time, I wanted to try the gluten-free version by using millet flours that were lying in my pantry for sometime. I’ve made this bread couple of times as this particular recipe has become one of my new favorite. I’ve used two types of millets – pearl and amaranth. The addition of almond meal gives this banana bread a nice texture and a nutty taste. Coconut oil is something that I love using in my banana bread as it imparts a pleasant aroma and is also an healthy option when compared to butter. More about coconut oil here and coconut sugar here.

Ingredients

75 gms finger millet flour or ragi

75 gms amaranth flour

50 gms almond meal

1 medium sized or two small over ripe banana, mashed

80 gms coconut oil (some extra to grease the pan)

80 gms coconut sugar

1 egg

1 tsp baking soda

a pinch of salt

few pieces choco chips or cocao nibs (optional)

Procedure

  1. Preheat the oven at 160 degree centigrade and grease a 8 by 4 inch loaf pan or equivalent.
  2. Sieve the flours along with baking soda and salt.
  3.  Add coconut oil, coconut sugar and beat until mixed well. Add egg and lightly beat.
  4.  Combine the dry and wet ingredients (with mashed banana) and mix some choco chips gently with the help of a spatula.
  5.  Pour the mixture into the greased pan and  bake for about 45 minutes or until its done based on your oven settings.
  6. Allow it to cool on a wire rack for about one hour before slicing.

Banana bread 2

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Banana & Coconut Sugar Muffin

Muffin 1

Muffins are easy to keep for a week and can be had with your morning cup of coffee. I like to start my day with a muffin and some iced coconut sugar drink to beat the heat!

I used coconut oil for the first time in baking and  liked the texture of my muffins. It does leave a slight coconut flavor but I have no complaints.  Coconut oil is a good substitute for butter and vegan recipes. Some basic points to keep in mind for baking with coconut oil.

Wondering what coconut sugar taste or looks like? Read my post about it here with a cookie recipe.

Ingredients:

100 gms of wheat flour

100 gms of amaranth flour

80gms of coconut oil

125-150gms of coconut sugar

2 overly ripe bananas

1 egg

1tsp baking powder

1tsp baking soda

a pinch of salt

Procedure:

  1. Preheat the oven at 160 degree centigrade.
  2. Sieve the flours along with baking soda and  powder.
  3.  Mash the bananas in a bowl. Add  coconut sugar, salt and oil and mix. Add egg and beat until mixed well.
  4. Combine the dry and wet ingredients gently and mix it with the help of a spatula.
  5. Pour the mixture into the greased muffin pan and  bake for about 20-25 minutes or until its done based on your oven settings.
  6.  Allow it to cool on a wire rack for about one hour.
  7. Store it in an air tight container for 2 days or refrigerate for a week. Makes 12-16 muffins.

Muffin 2

Note:

  1. You can make an egg less or vegan version by mixing 2tbs of flax seed powder with 4tbs of warm water.
  2. You can choose to add nuts like walnuts or almonds.
  3. You could also top it with some cocoa nibs.
  4. Dark chocolate chips can also be added to these muffins.

muffin 3


Banana bread with peanut butter glazing and cocoa nibs

I’ve got mixed feelings today – the year is coming to an end and wondering what the next one has in store. Do you feel the same?

2012 has been a good year, not  great  but good. A year when I got an opportunity to meet new people and make some new friends. A year that helped me hone my skills and got me started with baking. A year of  disappointments and a year of collaboration. I hope  tomorrow will be a better reflection of the past year.

The combination of banana and peanut butter is heavenly and have you tried it in a smoothie? Ohhh its heavenly. If you’re like me who doesn’t like to cook morning breakfast, then breads are great but banana bread is even more awesome.  Bake it a night before and glaze it in the morning. Warm the bread a bit before  glazing  it with some yummy peanut butter. The nibs add a nice crunch to the bread. I tasted cocoa nibs from Peru for the first time and exploring new recipes with it.

banana bread 1

Ingredients

2 overly  ripe bananas

80gms butter (Amul or Govind)

1 egg

100gms raw sugar (you can add 25gms more if you like yours sweeter)

1tsp baking soda

1tsp cinnamon powder

140gms wheat flour

60gms all purpose flour

For glazing

1tbs peanut butter

1tbs milk (room temperature)

1tsp raw sugar

cocoa nibs for garnish (optional)

1. Preheat the oven at 160 degree centigrade and grease a 8 by 4 inch loaf pan or equivalent.

2. Sieve the flours along with baking soda and cinnamon powder.

3. Mash the bananas in a bowl. Add egg, raw sugar and butter and beat until mixed well.

4. Combine the dry and wet ingredients gently and mix it with the help of a spatula.

5. Pour the mixture into the greased pan and  bake for about 45 minutes or until its done based on your oven settings.

6. Allow it to cool on a wire rack for about one hour.

7. Prepare the glaze and spread it over the cake while its still warm and sprinkle some cocoa nibs for some crunch.

banana bread 3

Happy New Year! Look forward to more food love 🙂