I picked up an idea to have the flavors of peanut and toffee with banana bread in a magazine while waiting for an appointment one day. Their recipe had yogurt, wheat flour and toffee bits in it, but I took the idea home and modified my favorite recipe one more time. It was a hit! See what you think.
1/2 c. packed brown sugar
1/4 c. dairy-free margarine
1 T. canola oil
1 t. gluten-free vanilla
1 c. mashed banana
1 1/4 c. brown rice flour
3/4 t. gluten-free baking powder
1/2 t. baking soda
1/4 t. salt
1/4c. chopped peanuts
dairy-free mini chocolate chips and extra peanuts for decoration on top, if desired
Preheat oven to 350 degrees F. Line muffin tin with 12 papers and lightly spray.
Cream sugar, oil and margarine until creamy. Whisk in eggs and vanilla. Stir in banana.
Whisk remaining dry ingredients in a separate bowl before adding to banana mixture. Stir into banana mixture just until mixed. Spoon equally into muffin cups. Decorate tops with peanuts and chocolate chips, if desired.
Bake for 18 - 22 minutes or until toothpick comes out clean. Remove to rack to cool. Store in cool place for a day or wrap and freeze.
Note: Butter or margarine may be used in place of the dairy-free margarine if dairy is not a concern for you. No zanthan gum is required for this recipe.
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