Flourless Chocolate Chocolate Chip Muffins

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The texture of these muffins was amazing: almost exactly like muffins made with all-purpose flour!  You won’t taste the bananas, and surprisingly, the flavor of the peanut butter is also pretty mild.  For the most part, these taste like chocolate chocolate chip muffins.

Original recipe

 

Flourless Chocolate Chocolate Chip Muffins
Adapted from Gluten Free on a Shoestring

Yield: 12 muffins

  • 1 cup (256 g) no-stir smooth peanut butter (or almond butter)
  • 2 ripe bananas, mashed
  • 2 large eggs
  • 4 tablespoons (84 g) honey
  • 1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch processed will work just fine)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2-1 cup chocolate chips

 

  1. Preheat oven to 350°F.  Line the wells of a standard 12-cup muffin tin and set it aside.

  2. In a large bowl, place the peanut butter, bananas, eggs and honey, and beat with a handheld mixer until very well-combined.

  3. Add the cocoa powder, baking soda, baking powder, and salt, and mix with a spatula until just combined.

  4. Beat the mixture again with a handheld mixer until very well-combined.  The batter should be thick but soft and as smooth as possible.

  5. Stir in chocolate chips.
  6. Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth to distribute the batter in an even layer in each well.

  7. Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (22 to 25 minutes).
  8. Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.  They freeze exceptionally well when sealed tightly in freezer-safe wrap or a freezer-safe container.
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Banana Pumpkin Chocolate Chip Muffins

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Sometimes when you’re baking pumpkin desserts, you just happen to have a bit of pumpkin puree left over.  You can combine it with bananas in muffins.  It won’t have a very strong flavor compared to the bananas, but you can add some cinnamon to spice up the muffins.

 

Banana Pumpkin Chocolate Chip Muffins
Inspired by All Recipes

Yield: 12 muffins

  • 1 1/2 cups gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large, ripe bananas
  • 1/2 cup pumpkin puree
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1/2 cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

 

  1. Preheat oven to 350ºF.  Line a muffin pan with liners.
  2. Mix together sugar, egg, and butter in a large mixing bowl.
  3. Mash the bananas into the mixture.
  4. Stir in pumpkin puree.
  5. Stir in baking powder, baking soda, salt, and cinnamon (if using).
  6. Stir in flour.
  7. Stir in chocolate chips, if desired.
  8. Scoop into muffin pans and bake for 27 minutes.

Banana Split Chiffon Cake

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This gluten-free banana split chiffon cake has a nice intense banana flavor and a texture similar to that of a regular, gluten-full cake.  The combination of banana and chocolate is delicious.  However, it didn’t turn out quite as fluffy as other gluten-free chiffon cakes I’ve made, so if you’re looking for the chiffon cake texture, check out the citrus chiffon cake, Earl Grey chiffon cake, or chocolate chiffon cake.

 

 

Baking notes:

  • I only have one 8″ pan with 3″ sides and one with 2″ sides, so I poured a little under 2/3 of the batter into the tall pan and the rest into the short pan.  The tall one took a total of 45 minutes to bake, while the short one took 40 minutes.
  • Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
  • The gluten-free cake dries out fast compared to regular cake, so if you won’t finish eating it the day it’s made, you should definitely frost it with whipped cream to keep it moist.

 

Banana Split Chiffon Cake
Inspired by Rose Levy Beranbaum’s The Baking Bible

For the cake:

  • 7 eggs, separated and at room temperature
  • 2 large, overripe bananas, peeled and broken into rough chunks
  • 1/2 cup flavorless oil, such as canola
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup + 1/4 cup sugar
  • 2 1/4 cups gluten-free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon cream of tartar

For the whipped cream frosting:

  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar

For the filling:

  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/3 cup cocoa powder

 

 

  1. Preheat oven to 325°F and set aside three 8″ round baking pans.  Line them with aluminum foil to make cake removal easier.
  2. In a blender or food processor, blend bananas, oil, and lemon juice until smooth, stopping the machine and scraping down the sides as needed.
  3. Add egg yolks and vanilla and bland until combined, about 10 seconds.
  4. In the bowl of a stand mixer fitted with the whisk attachment, mix flour, 1 cup sugar, baking powder, and salt on low speed for 30 seconds.
  5. Make a well in the center and pour in banana mixture.
  6. Beat on low speed until dry ingredients are moistened, scraping down the sides of the bowl as needed.
  7. Increase speed to medium-high and beat until smooth, about 1 1/2 minutes.
  8. If you don’t have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry mixer bowl and whisk beater to remove any trace of oil.
  9. In the mixer bowl fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-low speed until they are foamy.
  10. Increase speed to medium-high and beat until soft peaks form when beater is raised.
  11. Gradually add 1/4 cup sugar and beat until mixture is stiff and glossy.
  12. Add a large scoop of the whipped egg whites to the banana mixture and mix gently but thoroughly to lighten the batter.
  13. Add the remaining egg whites in 3 additions.  Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
  14. Divide batter between pans.
  15. Bake at 325°F for 25 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 15 minutes. The cakes are done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
  16. As soon as you remove cakes from oven, lay 2 thick wooden spoon handles (or chopsticks) across the top of each pan and place a shallow bowl upside down on top of the handles/chopsticks.  Invert each arrangement and cool cakes completely upside down.  This step is important, because otherwise the cakes will sink.  It looks like this:
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  17. Unmold cakes carefully, because they are fragile.
  18. Again using the mixer with the whisk attachment, make the whipped cream: Beat together 1 1/2 cups heavy cream and 3 tablespoons powdered sugar on medium speed until whipped cream holds stiff peaks.  Scrape into a clean bowl.
  19. Without cleaning the mixing bowl or the whisk attachment, beat together 1/2 cup heavy cream, 1/2 cup powdered sugar, and cocoa powder until fluffy and well mixed.  The chocolate filling will be on the thicker side.
  20. Place one cake layer on a serving plate and spread with 1/2 of the filling.  Top with the second layer and spread with the rest of the filling. The thick filling is a little hard to spread, but be patient and don’t be afraid to use your fingers to help.
  21. Top with the third layer.  Using the whipped cream, frost first the sides and then the top of the cake.  Make sure there is no exposed cake, because gluten-free cake dries out quickly.
  22. Refrigerate the cake if you’re not serving it the same day.

 

Grilled Bananas

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If you’re grilling burgers or hot dogs this summer, why not make grilled bananas for dessert too?  They’re tender and sweet, and are great with vanilla ice cream if you really feel decadent.

Note: For the cinnamon sugar, you can use a ratio of 2 teaspoons cinnamon to 1/4 cup sugar.

 

Grilled Bananas

  • Bananas, as many as desired
  • 1/2 tablespoon butter per banana
  • 1 teaspoon cinnamon sugar per banana

 

  1. Heat your grill.  (Presumably you’ll also be making burgers or something like that.)
  2. Slice bananas lengthwise, cutting all the way through the edible part of the banana but not through the skin on the opposite side.  (You don’t want your buttery, cinnamon-y goodness to run out of the other side!)
  3. Spread butter on the inside of each banana.
  4. Sprinkle cinnamon sugar inside each banana.
  5. Wrap each banana in aluminum foil and place directly on the hot coals.  Let bananas cook until soft, about 20 minutes.

Banana Coffee Cake

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My best friend gave me this recipe years ago, and it’s still my favorite coffee cake.  If you have overripe bananas, here’s your chance to turn them into a delicious dessert!  The recipe works well gluten free because the bananas help hold everything together and keep the cake moist.

 

Banana Coffee Cake

Yield: 9 ” x 13 ” cake

For the cake:

  • 1 (8-oz) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1/4-1/2 cup sugar (depending on how sweet you want it)
  • 2 eggs
  • 1 cup mashed ripe bananas (2-3 medium)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups gluten-free OR all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

For the topping:

  • 1 cup chocolate chips OR chopped pecans
  • 1 teaspoon ground cinnamon

 

  1. Preheat oven to 350ºF.  Line a 9″ x 13″ x 2″ baking pan with aluminum foil and grease it.
  2. In a large mixing bowl, beat cream cheese, butter, and sugar until blended.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in vanilla extract, baking powder, and baking soda.
  5.  Stir in bananas.
  6. Gradually stir in flour.
  7. Combine topping ingredients and stir half into batter.
  8. Transfer batter to pan and smooth the top.
  9. Sprinkle with remaining topping.
  10. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  11. Cool on a wire rack.

Banana Bread

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If you have overripe bananas, here is one way to turn them into a delicious snack!  The batter is very quick to make (great for a weekday evening), and then you just toss the loaf in the oven for an hour.

Original recipe

Banana Bread
Adapted from All Recipes

Yield: one 9″ x 5″ loaf

  • 2 cups gluten-free OR all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar (see here to make your own)
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas (roughly 3 bananas)

 

  1. Preheat oven to 350ºF. Lightly grease a 9″ x 5″ loaf pan.
  2. In a large bowl, cream together butter and brown sugar.
  3. Stir in eggs and mashed bananas until well blended.
  4. Stir in baking soda and salt.
  5. Stir in flour, just to moisten.
  6. Pour batter into prepared loaf pan.
  7. Bake for 60 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Banana Chocolate Chip Muffins

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These are my favorite banana muffins!  You can leave out the chocolate chips if you prefer so they’re healthier.  I think they taste pretty similar whether they’re gluten free or not.  Also, they’re the perfect thing to make when your bananas are starting to grow brown spots.

The original recipe is here:
Original recipe

Banana Chocolate Chip Muffins
Adapted from allrecipes.com

Makes 12 muffins

1 1/2 cups gluten-free OR all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-3 large, ripe bananas
3/4 cup sugar
1 egg
1/3 cup butter, melted
1/2 cup chocolate chips (optional)

  1. Preheat oven to 350ºF.  Line a muffin pan with liners.
  2. Mix together sugar, egg, and butter in a large mixing bowl.
  3. Mash the bananas into the mixture.
  4. Stir in baking powder, baking soda, and salt.
  5. Stir in flour.
  6. Stir in chocolate chips, if desired.
  7. Scoop into muffin pans and bake for 27 minutes if gluten free OR 25 minutes if not.