Oh how I love over ripe bananas. There are so many great things you can do with them. Freeze them for smoothies or banana ice cream, banana bread, banana muffins, banana cookies, the list goes on… The following is my latest and favorite recipe.
The kids devoured these and asked for more! They are gluten free, dairy free, and nut free if you choose.
Banana Cakes or we call it Banana Toppings Cakes
1 c quinoa flour (you can make your own just grind in a coffee grinder/blender that can grind dry ingredients)
2/3 c brown rice flour (can make this too)
1/3 c tapioca starch (flour)
1 c organic unrefined sugar
1 t xanthan gum
1/2 T baking soda
2 t baking powder
3/4 t salt
2 eggs + 1 egg white
1 c mashed banana (approx 2 1/2 small bananas)
1/2 c oil (I used coconut, but can use olive, almond, safflower, sunflower, etc)
1/2 c rice, coconut, almond, soy or other milk (I used coconut)
Toppings: dried fruit (cherries, cranberries, blueberries, etc), cacao nibs or chocolate chips, walnuts, coconut chips
Combine dry ingredients in a mixing bowl. Add remaining ingredients and mix on low speed of an electric mixer until blended. Mix on medium-high speed for 2 minutes. Fill cupcake pan with cupcake liners. Fill until 3/4 full. Sprinkle toppings over each. Bake in a 350 degree oven for 18 to 20 minutes.
Baking is always fun with the kids (if old enough). Mine are 4 and 6 and love to help. I have them mash the bananas and help measure the ingredients. I think they enjoy and appreciate it more when they do it. Here were our toppings.