Banana Muffins Recipe

Emily says: “Walnuts and chocolate chips elevate this banana bread into something really special. It has a super-crunchy coating and is fluffy and soft inside.”

Makes

1 loaf

Takes

1 hour 15 minutes

Ingredients

140 g (5 oz) unsalted butter, softened
250 g (9 oz) demerara sugar
2 ripe bananas, mashed
2 eggs
250 g (9 oz) gluten-free self-raising flour
1 tsp xanthan gum
100 g (3½ oz) walnuts, roughly chopped
100 g (3½ oz) gluten-free chocolate chips

Method

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and grease and line a 1 lb (450 g) loaf tin. In a large mixing bowl, cream together the butter and the sugar with electric beaters. Add the mashed bananas and the eggs. Beat until combined.

Sift the flour and xanthan gum into the bowl and beat again, then fold in the walnuts and chocolate chips with a spoon. Bake for 1 hour, checking on the bread at 45 minutes and if it is getting dark, covering the top loosely with foil.

After 1 hour, check if the loaf is cooked by inserting a skewer in the middle of the cake. If it comes out clean, it’s cooked, if not, bake for another 10 minutes (bake times vary depending on the size of the bananas). Leave to cool in the tin for 10 minutes then turn out and leave to cool completely before slicing.

Recipe extracted from The Gluten-Free Kitchen by Emily Kerrigan, published by Summersdale.

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