Guilt-less Desserts & Treats for your Family
Guess what?! My first ever E-Book was released yesterday. I’m so excited to be able to share with you my love for Christmas and Gingerbread through my recipe book ‘Mummy Made.It a Healthy Christmas’. It’s full of treats, desserts and cakes to make sure no one misses out this festive season. To see more and buy your very own copy visit the Recipe Book Page. If you are a Blogger or Foodie and want to join our Affiliate Selling prgram email me here.
For the past few months we have been eating a lot of Christmas desserts. Countless pudding varieties, more gingerbread than Hansel and Gretel could ever imagine and a lot of boozy fruit mince. Don’t get me wrong, it was all super tasty and delicious but now I need a break. Well, at least until December when I get my Santa apron back on! I’m now obsessed with Banana Flour. It bakes so fluffy and adds a subtle extra banana kick to the recipe.
I’ve been getting a lot of feedback from readers lately regarding nut intolerances. Many Aussie schools have banned all nuts in lunch boxes so using almond meal as a gluten free alternative isn’t possible. If you follow me on Facebook or Instagram you will know that my latest fad (aside from using Banana Flour in everything!) is making seed butters as a nut free option… but there’s more of that to come in the next few weeks. In many cases Banana Flour can be substituted 1:1 for a nut meal without too many bad tasting side effects or an overly banana taste.
These Chocolate Banana Flour Cupcakes are overly Bananary (not sure that that’s a real word!). They have Banana in the cupcake and in the frosting, as well as Banana Flour. Personally I love them, but if you are not part Monkey you can substitute the Bananas in the cupcake for 2 eggs and use a chocolate frosting instead. These Chocolate Banana Flour Cupcakes are nut free, soft, fluffy and simple to make. You can make your own Banana Flour using this too simple technique.
- 2 Eggs, separated
- 1/2 Cup Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 Cup Milk (of choice)
- 1 teaspoon Vinegar
- 1/2 Cup mashed Banana (can be substituted for 2 eggs- use eggs with existing eggs)
- 1/3 Cup Coconut Flour
- 1/3 Cup + 1 Tablespoon Banana Flour
- 1/4 Cup Cocoa
- 4 teaspoons Baking Powder
- 1 400ml can Coconut Cream/Milk- can opened and left in the fridge for 24 hours (should yield 1 1/2 cups of cream: if not adjust the recipe accordingly)
- 1 Tablespoon Maple Syrup
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Cocoa
- 3/4 cup mashed Banana (the ratio is 1/4 cup mashed Banana per 1/2 cup Coconut Cream)
- Optional: 1 teaspoon Gelatine for stabilising
- Pre heat the oven to 175C/350F.
- Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
- Whisk the egg whites on medium until soft peaks form.
- Slowly add the maple syrup and vanilla extract.
- Add the banana and then egg yolks and whisk on medium until combined.
- Add the vinegar to the milk and then add the mixture to the bowl, whisking on medium.
- In a separate bowl sift the dry ingredients.
- With the mixer on medium/low add the flour mixture. Whisk until everything is just combined (not over mixed).
- Place 8 cupcake liners in a tray and spray.
- Evenly pour the mixture into the liners and smooth the top of the cupcakes.
- Bake for 22-24 minutes.
- Remove the cupcakes from the oven and allow to cool.
- Frost the cupcakes once completely cooled.
- Remove the thickened cream from the can and discard the watery remains.
- In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
- Add the mashed banana and cocoa and whisk until combined.
- The cream will be quite runny and needs to be placed in the fridge for at least 4 hours to thicken.
- If you want to stabilise the cream: sprinkle the gelatine over 1 Tablespoon of water and allow to thicken for 5 minutes. Gently melt the thicken mixture over a very low heat and add to the cream, whisking in to combine. Place the stabilised cream in the fridge for at least 4 hours before using.