Banana Mini Bundts

These bundts are not the small ones but the ones that are the size of muffins.  I used a recipe for muffins and the time for baking was a bit too long for this size.

Everyday Baking is a book for everyone's library.  Many recipes take no longer than 30 minutes baking time.  If you are like me, time is of the essence and knowing something will be ready in a short time, means last minute guests can get a yummy treat.

The selection of bakes is well rounded and appealing. I have not come across a recipe in which I didn't have the ingredients.  It is an accessible cookbook.  There is a chewy cherry chocolate chip cookie that is on my list and I am giving this serious thought for my grandkids.  After that, I have plans for an easy caramel banana galette followed by lemon scented blueberry cupcakes.  Yes, I could go on and on.  You will have to trust that there are recipes for everyone.

Banana Mini Bundts - Cooking Light  Everyday Baking 


2 cups brown rice gluten free baking mixture
2/3 cup packed brown sugar 
2 teaspoons baking powder 
1/4 teaspoon ground cinnamon 
1/4 teaspoon salt 
1 cup mashed ripe banana (about 2 bananas) 
3/4 cup Rice milk 
3 tablespoons  oil 
1/2 teaspoon vanilla extract 
1 large egg 
1/4 cup chopped walnuts, toasted 


Preheat oven to 375°.

To prepare the muffins, lightly spoon 1 1/2 cups Gluten-free flour  into dry measuring cup. 

Level with a knife. 

Combine flour and next 4 ingredients (through salt) in a large bowl.

Make a well in center of mixture. 

Combine banana and next 4 ingredients (through egg) in a bowl; stir well. 

Add to flour mixture. 

Stir just until moistened; fold in walnuts. 

Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.


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