I originally created this recipe almost two years ago now and recently remade it; and forgot how delicious it is! Sometimes I get carried away with new recipe development and forget to recreate my old favorites. This recipe is extra special to me because I invented it when the twins were 6 weeks old and I had my mom visiting and helping out, so it was one of the first "me" moments.
Use these mini bundt pans for easy removal and clean up. (And never worry about scratching and sticking pans again!)
Honestly though, recipe creation helped my constant disorientation and sleepless state in those early days of twin mom life. Baking has and probably always will soothe me, and as an added benefit, it gave me something tasty to nibble on when I was famished at 4:30am after already having been awake for hours and completed several sessions of pumping milk and feeding the girls.
The twins were very used to being in the kitchen in utero; I'm sure that's why they didn't mind being carried in the Weego TWIN Baby Carrier while I moved around the kitchen to bake or clean bottles.
Anyway, this is one of my relatively easy and quick to make recipes, as I had just (and okay still do) had my free time dramatically limited thanks to these little nuggets.
Blair and Ivy: sneaky little sleep-robbers then
Blair and Ivy: energy-zapping lovebugs now
Banana Bundt Bread with Muesli Topping
yields 4 mini bundt cakes or one loaf
1/4 cup gluten-free oats, ground into flour*
1/4 cup almond flour
1/4 cup gluten-free flour
1/3 cup coconut palm sugar
1/2 plus 1/8 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon cinnamon
1 large banana, mashed (1/2 cup)
1/4 cup unsweetened applesauce
2 tablespoons pure maple syrup
1-1/2 tsp vegan Ener-G Powder plus 2 TBSP water or 1 egg white
1/2 teaspoon vanilla extract
1/3 cup gluten-free muesli or granola**
1. Spritz pans with oil and preheat oven to 350F.
2. Whisk dry ingredients together. *You can use 3/4 cup gluten-free all purpose flour (I prefer this one), or all or partial oat or almond flour. In my first version, I ground oats and almonds into a flour-like consistency, and used 2 TBSP garbanzo bean flour and 2 TBSP brown rice flour, but all-purpose gluten-free flour is an easier and yummy option too.
3. Whisk wet ingredients together, and gently fold dry ingredients into the wet. (For the vegan egg replacement, use the Ener-G option for a fluffy version version or 1 egg white. Alternately 2 TBSP of mashed banana should work but I haven't tried that yet!)
4. Spoon gluten-free muesli or granola into the bottoms of the molds (this will become the top, and you can also make a layer in the center between batter). Bake for 20 minutes or until an inserted toothpick comes out clean.
5. Cool on a wire rack for 10 minutes, and de-pan.
This recipe pairs wonderfully with chamomile tea. I also suspect coffee would be a tasty combination. Or a coconut milk latter, perhaps. Oh my, I would love one of those so much. With this bundt recipe. I suspect a repeat of this treat is in the near future!