Wednesday, December 14, 2011
Over-ripe Bananas! Bake Something…..
This is a recipe about using whatever gluten-free ingredients that you may have on hand.
I believe in adding fiber to anything that will benefit from it. It will be either rice bran, millet flour or Hi-Maize fiber.
Today was no different….. banana bread, uh, uh, banana coffee cake.
I decided to modify one of my banana bread recipes to use Pamela’s Gluten-free Bread Mix. This isn’t necessarily the best mix for banana bread, but with a little tweaking and watching how much liquid is used, it will work.
It started out as banana bread, but as I was mixing up the Wet Ingredients, I veered off course to add orange. I thought orange would complement the banana. As I was chopping the nuts, I remembered that I also have some Heath chips. Instead of adding them to the batter, I thought it would be best as a topping. So banana bread became coffee cake!
The coffee cake has lots of flavor.
Toffee Banana Orange Coffee Cake
1 cup Pamela's Products Amazing Wheat Free and Gluten-free Bread Mix **
1 tbsp Potato Flour (or potato flakes)*
2 tbsp Millet flour
1 tbsp rice bran
1/4 tsp nutmeg, ground
1/8 tsp Ginger, Ground
1/4 tsp baking soda
1 tsp baking powder, reduced sodium
1 1/2 tbsp Honey
11 packets Pure Via Stevia (or about 1/2 cup sugar)
1 medium ripe bananas, diced
1/2 tsp orange extract
3 tbsp Buttery Spread (used Earth Balance)
1/4 cup % Fat-free Greek Yogurt
1/2 tsp banana extract or vanilla extract
1/2 tsp cider vinegar
1/4 cup freshly squeezed orange juice, including pulp (equals one small orange)
Add Ins1/4 cup finely chopped walnuts
Topping 2 tbsp Heath English Milk Chocolate Toffee Bits
Preheat the oven to 350 degrees. Spray an 8-inch baking dish with oil spray or shortening.
Mix together the dry ingredients, set aside.
Mix together the wet ingredients. Using a hand mixer, or wire whisk, blend the wet ingredients for about a minute. Fold in nuts.
Using a wooden spoon, fold in the flour only until mixed.
Spread the batter into the pan. Use wet spatula to smooth top.
Sprinkle Toffee bits evenly over top
Bake for 30 - 35 minutes or until a toothpick comes out clean.
Yield: 1 8-inch square coffee cake
Nutrition FactsNutrition (per serving): 177 calories, 8.1g total fat, 2.2g monounsaturated fat, 2.5g polyunsaturated fat, 1.8g saturated fat, 24.6mg cholesterol, 25.4g carbohydrates, 3.1g fiber, 22.3g net carbohydrates, 12.1g sugar,, 259mg sodium, 125.1mg potassium, 2.9g protein, 44.9mg calcium, 60.4IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 7.3mg vitamin c, 1.9IU vitamin d, <1mg vitamin e, <1mcg vitamin k, 1.3mg iron, <1g lysine, 2.2mcg selenium, <1mg thiamin, <1mg zinc.
Tips* If using potato flakes, whisk them together with the Wet Ingredients. This recipe is not recommended for a loaf.
If your orange juice wasn’t squeezed properly with large pieces of orange, put it in a small blender or food processor and pulse to finish breaking up the orange. It should look like thick orange juice or orange juice concentrate.
Notes** Pamela's Products Amazing Wheat Free & Gluten-free Bread Mix ingredients: Sorghum Flour, Tapioca Flour, White Rice Flour, Sweet Rice Flour, Brown Rice Flour, Organic Evaporated Cane Sugar, Chicory Root, Millet Flour, Molasses & Honey Rice Bran, Sea Salt, Xanthan Gum. Yeast Not Included.