Today turned into such a relaxing + long day. That doesn’t happen often, so I tried to soak it up as best as possible. My morning started with breakfast, then an intense + refreshing workout. I cleaned around the house a bit, and met some good friends for coffee. Then I lazed on the couch [a rarity], caught up on some TV with the huz, and watched the much-needed rain, fall.
I even had time to do a little baking.
When I posted about the banana cornbread cake the other day, one reader was curious if it can be made in the oven. I was excited to see numerous comments, from those of you who have tried + love this recipe.
I knew it could be turned into a baked-oven recipe, but had to test it out myself.
2 bowls? I attempted a vegan + gluten free version as well.
It’s almost the exact same recipe, but has a little less liquid, and I divided the batter up into 3 muffin tins. [Pouring into 3 tins works with my buckwheat bakes as well!]
Vegan, gluten-free baking is extremely difficult! This attempt ended up being quite delicious. It was doughy + corny, but not quite where I want it just yet. I want it a bit more cake like. I think next time I will try adding plain ground flax meal, instead of a flax-egg.
The gluten free version turned out really well!
A moist, fluffy, hint of banana, golden corn flavored, slightly crunchy breakfast muffin.
The best part is, you can eat all three!
Nutrition Information for all three muffins:
[calculated from caloriecount.com]
Perfect for breakfast, with a little peanut butter spread on top.
Or maybe you want to smash them a bit, and top with butter + maple syrup.
Or drizzle with honey?
Banana Corncake Muffins [yields 3 muffins]
- 2T oat flour
- 1T coarse ground cornmeal
- 3T masa harina
- 1/2 banana
- 1/4t baking powder
- 1 large egg
- 2T milk
- pinch of salt
- Preheat your oven to 350* and grease a muffin tin.
- In a small bowl, mash the banana until egg-like.
- Whisk the egg in to combine.
- Add the flour, cornmeal, masa harina, baking powder, milk and salt.
- Whisk/stir, until just combined.
- Pour into the muffin tins and bake 24-28min. [mine took 25min @375* for the high altitude adjustment]
The vegan + gf version need another trial or 2. Hopefully will have this recipe to share soon! They were tasty, but I want to try a few other things out first.
So there you have it. A oven-baked, banana cornbread cake!
These will make your Monday morning a wee bit better.