Gluten free banana sultana bread / cupcakes with 3 icing options (and bonus poetry with apologies to the dinosaur book people)

Has anyone else ready their children those dinosaur books yet? You know like the one “How does a dinosaur go to bed?”

Based on the above series….I give you:

HOW DOES A KARATE-KA PREPARE FOR HER TOURNAMENT?

How does a karate-ka get herself prepared,

When it’s the night before tournament and she’s a little bit scared?

Does she practice her kata for the umpteenth time?

Does she pace; sanchin stepping down a long straight line?

Does she go over bunkai drills in her head?

Do the sensible thing: Have a bath / Go to bed?

NO! Not this little karate-ka….always thinking of her tummy

Spends more time in the kitchen making up something yummy.

To share with all her karate friends

When the comp is over and the tournament ends.

—————

I had already made some freezer brownies to take (like these ones: jaffa freezer fudge brownies , but using mandarins in equivalent quantities, rather than oranges and with a mandarin / chocolate icing)….but my husband brought home a gazillion bananas so I needed to use some of them……banana bread seemed like a good option…..only I thought I should go allergy friendly / gluten free etc just to make sure everyone can eat them……one small problem…..I haven’t actually successfully (in my personal opinion) made gluten free banana bread that didn’t involve nuts……I took a stab at quantities and flour types and wrote it down as I went on the off chance it worked…..Given my dysfunctional oven and lack of experience, I wasn’t actually all that hopeful. I was secretly relieved when one of the network Sensei (also a fan of cooking / baking it seems) said she was also baking with bananas. However, since the taste tester (and banana buyer) just gave it the thumbs up, I will call it a success and share my recipe.

CAKE:

Wet ingredients – Blend the following in a food processor and let stand while preparing the dry ingredients:

  • 3 large or 6 small bananas
  • 2 cups soy or other non dairy milk (coconut would likely work if you want a nut free version otherwise almond)
  • 2 tablespoons rice malt or maple syrup (less if very ripe bananas or more if less ripe or you have a sweet tooth)
  • 1 tablespoon apple cider vinegar
  • 1/3 cup melted coconut butter
  • 4 rounded teaspoons flax meal
  • 1 teaspoon vanilla

Dry ingredients – Mix the following in a large bowl then make a well and add the wet ingredients until combined:

  • 4 cups gluten free flour (I used 2 cups gluten free flour mix from woolworths, and 2 cups of other gluten free flours comprised of: 2/3 cup buckwheat flour, 2/3 cup potato flour, 1/3 cup besan ie chickpea flour and 1/3 cup quinoa flour)
  • 4 teaspoons baking powder
  • 2/3 cup sultanas

METHOD:

Line muffin tins with patty pans and or cake tins with baking paper. Heat oven to temperature de sensible in a normal oven (probably about 170 degrees – 185 degrees…..I am guessing….. because in MY dysfunctional oven it was on about 150 degrees and I had to check it every 5 minutes!) Fill muffin pans / cake pans to about 2/3 and bake for 10 mins (muffins) and 15-20 mins (cakes) or until skewer comes out clean (they may still look on the pasty side being gluten free flour though.

This made 2 loaf tins, 1 small round tin and 36 mini muffins. I only have that many mini muffin trays but I suspect it would have made about 100 or more mini muffins if you have the muffin tins.

ICING OPTIONS:

Tahini chocolate icing (nut free)

  • 3 heaped tablespoons tahini
  • 2 tablespoons rice malt or maple syrup
  • 2 tablespoons cocoa
  • 1 teaspoon melted coconut butter
  • about 1/2 cup water (to make thick but spreadable consistency)

Mix ingredients in a bowl until smooth.

Peanut butter / peanut butter chocolate icing (deffinately not nut free!)

  • 1/2 cup peanut butter – smooth is best.
  • 8 -10 dates soaked in boiling water for 10 mins (plus the water)
  • 2 tablespoons cocoa (for chocolate peanut butter icing)

Process ingredients in a stab mix chopper or food processor mill until smooth.

If you prefer to use syrup instead of dates use about 2 tablespoons and some water to substitute for the dates and mix in a bowl.

I cut the big cakes and sandwiched them together with icing and iced the tops of the muffins.

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