The Inspiring Coco-Banana
Prep Time
Cooking Mode
125 mL (½ cup) cup date puree
2 bananas, mashed with a fork
150 mL (⅔ cup) cup plant-based beverage or milk
1 egg
7.5 mL (½ tbsp.) tbsp. baking powder
A pinch salt
175 mL (¾ cup) cup gluten-free flour or flour of your choice
60 mL (¼ cup) cup coconut flour
60 mL (¼ cup) cup chia seeds
60 mL (¼ cup) cup medium-desiccated unsweetened coconut
125 mL (½ cup) cup dark or milk chocolate chips
Coconut
125 mL (½ cup) cup date puree
2 bananas, mashed with a fork
150 mL (⅔ cup) cup plant-based beverage or milk
1 egg
7.5 mL (½ tbsp.) tbsp. baking powder
A pinch salt
175 mL (¾ cup) cup gluten-free flour or flour of your choice
60 mL (¼ cup) cup coconut flour
60 mL (¼ cup) cup chia seeds
60 mL (¼ cup) cup medium-desiccated unsweetened coconut
125 mL (½ cup) cup dark or milk chocolate chips
Coconut
Directions
1Preheat the oven to 180 °C (350 °F).
2In a bowl, thoroughly mix the date puree, mashed bananas, plant-based beverage, egg, baking powder, and salt.
3Add all the other ingredients and continue to stir.
4Place parchment-paper or silicone liners in a muffin pan to prevent the batter from sticking.
5Pour the batter into the liners. Decorate with coconut.
6Bake in the oven for 30 minutes.
7Amazing texture. Perfect taste. This gluten-free recipe worthy of the finest chefs gives haute cuisine a run for its money; but here, the fine chef is you. Go ahead! Mix it all up and enjoy your talent! Gluten free, dairy free.
8This recipe is courtesy of Madame Labriski.
Disclaimer
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Personal Note
Personal Note