Tuesday, April 29, 2014

Individual Gluten Free Chocolate Chip Banana Coffee Cake

Individual Gluten Free Banana Chocolate Chip Coffee Cake 2

Yesterday I had a bunch of overripe bananas that needed to be used.  I made one of my favorite things with most of them—this Absolutely Delicious Banana Chocolate Chip Coffee Cake.  My family likes this cake and they ate the whole thing last night.  I think everyone ate two pieces!  I felt a little left out.  I knew making the cake I wasn’t going to eat any, but was still a bit bummed.

It hit me—I could make my own little cake using gluten free flour and some organic brown sugar.  While they ate, I got to work and whipped up this Absolutely Delicious Individual Gluten Free Banana Chocolate Chip Cake!  It was so easy and done in minutes and I was in heaven.  Next time I’ll make it ahead and eat cake with the family.  I used Enjoy Life (gluten, dairy, soy, refined sugar free) mini chocolate chips.  Love these!  You might recall my Individual Gluten Free Chewy Brownies from a few months back.  This is the same concept with some different ingredients.  I actually think I might make a few ready-to-make packs of all the dry ingredients for these and the brownies.  How awesome it would be to just grab a little bag/container with everything I need already premeasured.  This banana cake and the brownies just have a little added coconut oil and almond milk.  I love using powdered egg/egg whites in these and have quite a bit in my food storage.  If you don’t have that, you need to get some.   They are great to have on hand and I do not notice a difference in things I’ve used them for.  I wouldn’t make scrambled eggs out of them, but they are great in baked goods.  The directions tell you to add water to the powdered egg, but I have used them many times just adding the powder to my dry ingredients.  I knew with the banana cake there was enough moisture in it.  If you do use them for something like cookies, you can add a tablespoon or two of water to the ingredients.

Honeyville Grain has 2 1/4 pounds cans of it, which is what I have.  You can also buy powdered egg whites in cake decorating stores or aisles and they might be called meringue powder.  I’ve used that before in individual baked things as well.  Honeyville has egg white powder and whole eggs powder.  Handy for lots of things.

Individual Gluten Free Banana Chocolate Chip Cake, by Katrina, Baking and Boys!

3 tablespoons gluten free flour blend (I used Premium Gold ancient grains blend)

2 tablespoons organic brown sugar

pinch of salt

1 teaspoon egg white powder

1  1/2 tablespoons almond milk

1  1/2 tablespoons (21 grams) organic coconut oil, melted

1/2 teaspoon vanilla extract

3 tablespoons (40 grams) mashed banana

dash or two of ground cinnamon

For topping:

1 tablespoon Enjoy Life mini chocolate chips

1 scant tablespoon organic brown sugar

cinnamon to taste

*nuts—optional  (I forgot them!), walnuts or pecans, 1-2 tablespoons, chopped

Put the flour, sugar, salt and egg white powder in a small bowl.  Whisk together to combine.  Add the almond milk, coconut oil and vanilla and stir to combine.  Add the mashed banana and a couple dashes of cinnamon and stir to combine.   Grease a ramekin lightlywith coconut oil.  Pour the banana in to the ramekin and spread evenly.  Stir together in a small bowl the chocolate chips, brown sugar, cinnamon and nuts.  Spoon/sprinkle it over the batter.  Cook in a microwave for 45-60 seconds.  Let sit to cool for a few minutes. 

Individual Microwave Gluten Free Chocolate Chip Banana Cake

Try not to eat the whole cake in one sitting.  Oh wait---you can, it’s all yours and isn’t too big!  Go for it! ;  )

Individual Gluten Free Banana Chocolate Chip Coffee Cake

2 comments:

Sherri Jo said...

this looks so good!

Anonymous said...

Another great egg substitute for baked goods is Chia flour. We use it at our school for all of the vegan students and it works great!