Stocking up on fruit and veg at the weekend, I noticed that there were two very black bananas in our fruit basket. I find black bananas extremely unpleasant to eat, but know from years of making Avoca’s Banana Bread that overripe bananas work really well in baking. I did a bit of searching online to find a banana recipe that only used two bananas and was also dairy-free, as I wanted to give them our pal Maria Crispy, who is ‘trendily lactose-intolerant’. Very very specific and picky indeed, but of course the magical internet had plenty of options.
Once you veer into the territory of dairy-free recipes, you find that a lot of the writers also assume that you’re off wheat and eggs as well. However, there’s no need to follow them to the letter, and when I made this lovely one for Banana and Coconut Muffins I just used normal flour.
Ingredients
- 120g caster sugar
- 280g flour (use spelt if you’re off wheat as well)
- Pinch salt
- 3 tsp baking powder
- 60ml vegetable oil
- 2 bananas
- 1 egg, beaten
- 280 ml coconut milk
I wasn’t sure about the vegetable oil, never having baked with any before. I thought olive oil might taste too strong, so used sunflower, and it was perfectly fine. There’s no discernible taste of oil from the finished muffins.
Instructions
- Preheat the oven to 200°
- In a large bowl, mix the flour, baking powder, sugar and salt.
- In another bowl, mix together the coconut milk, oil and the beaten egg.
- Fold the liquid from the second bowl into the first, and mix together lightly.
- Add the mashed banana before all the ingredients are fully combined. Do not over-mix, it’s fine if the mixture looks a bit rough.
- Spoon the mixture into a muffin tray (oiled with vegetable oil) or fairy cake cases on a baking tray. Bake for 20-25 minutes, until they are golden on top.
With the leftover coconut milk, I was able to make a light dinner of Thai Tom Yun Gai soup. Yay!
The Banana and Coconut Muffins recipe came from Ezinearticles.com.
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