So I said my next post might be about banana bread that is gluten free so here it is. The secret ingredient in these muffins/bread is the sour cream. That really gives these some incredible flavor. The gluten free comes from the almond and tapioca flours used in the batter opposed to wheat flour.
I start by taking two overripe bananas and mashing them with a fork in a medium sized mixing bowl. I add one organic free range egg and one cup of organic coconut sugar. Mix these ingredients well and add while mixing this about a handful of some crushed walnuts.
At this point, you are ready to start adding the dry ingredients. I used about a half cup of almond flour and a half cup of tapioca flour, a little sprinkle of pink salt and a dash or three of cinnamon. When this is well mixed, its time to add the sour cream. I use about a third cup and I am careful not to mix the sour cream too thoroughly because its nice to get an occasional bite of creaminess.
Now I am ready to coat a muffin pan with organic coconut oil and then scoop with an ice cream scoop the batter into each cup. My mixture exactly filled my pan with twelve cups in it. I set my oven for 375 and waited a few minutes for the oven to preheat and the batter to set and dry out slightly.
I am hoping that my apartment's smoke alarm won't start shrieking as it usually does whenever I use my oven. So far so good, but it could happen at any moment. Now it's time to pop these babies into the oven and I left them in there for about 25-30 minutes. That will depend upon how hot your oven gets. I checked them at 25 minutes and decided to leave them for another five.
They are looking pretty done and golden brown on top. I could hardly wait for these to cool a bit so I could test one out. But I did wait for about ten minutes. And they are amazing in flavor. The inside texture is fudgy and that is due to the tapioca flour and the fact that I used two bananas. If you like a more muffiny texture, you could cut down to only one banana.
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