I bought a 20lb bag of bananas at Krogers for $1.00 and have been trying to use them all up. This is one of the recipes I made in the process. It was by far the most scrumptious recipe that I made. It could also be made into a bread, but I made muffins. This is definitely my new default banana bread recipe! Imade a double batch and ended up with 39 muffins. I made half with the called for maple syrup/pecan topping and half with a cream cheese topping. To make the cream cheese topping, I whipped 6oz cream cheese with 1/4 cup brown sugar and 1/4 cup maple syrup. These were absolutely heavenly fresh out of the oven. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour.
Servings:18 | Calories:382 | Total Fat:22g | Chol:29mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
Sat Fat 3g
Total Carb 46g
45% Others combined
29% Vegetable oil
12% Brown sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Xanthan gum
3 ripe bananas , coarsely mashed 1 / 3; cup pure maple syrup 1/2 cup pecans , chopped 2 cups flour (*I used Bette Hagman's GF Bean mix, description above) 1 teaspoon xanthan gum 1 cup packed brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon pumpkin pie spice 2 tablespoons dry buttermilk 2 eggs , beaten 1 / 3; cup vegetable oil 1/2 cup water 3/4 cup chopped pecans 1/4 cup pure maple syrup 6 ounces cream cheese (optional) 1/4 cup brown sugar (optional) 1/4 cup pure maple syrup (optional)