Marbled banana and chocolate buns

Marbled banana and chocolate buns

Adapted from Post Punk Kitchen’s Marbled Banana Bread

I’ve called these little treats buns, although they are not yeasted.  I derived the recipe from one for a banana bread, and they don’t rise as much as a muffin and retain a heavier texture than a regular sponge.  So I’m going with buns and you can’t stop me!  I’ve also left these nut-free so it would be safe to feed a herd of kiddy-winks over the summer holidays without fear of anyone whipping out their epi-pen.  I’m starting to get pre-school nut fear.  Not because C is allergic, but because almond milk is my go-to non-dairy milk and I just don’t think about it being ‘nutty’.  I know people can be allergic to pretty much anything so it’d be difficult to avoid everything that might set someone off.  They play with salt dough made with wheat at pre-school so I’m thinking of sheep dipping C at the front door on her return every day!  We’ve been told though to avoid nuts and kiwi fruit.  I should be able to do this very easily, but I still have the fear that I’ll send C off one day with some fairly boring leftovers to consume and then be running back down the street some minutes later shouting, “Nooooooooooooooooo”, because I’ve put almond milk in a biscuit I made four days ago and just forgot.  Maybe I’ll have to tape a note to the front door.  Perhaps it should just say, “NUTS”, because some days that could help me on a number of levels.

Marbled banana and chocolate buns

Prep time 15 minutes Cook time 15-20 minutes minutes Makes 12 ‘buns’

Grease a 12 hole muffin tin (I’d advise against liners as these buns are nearly fat-free, and will therefore tend to weld to paper liners).  Preheat oven to 160ºC fan assisted

  • 250g mashed very ripe banana (approximately 3 small/medium)
  • 3 tbsp unsweetened cocoa powder (NOT Dutch Process – I used Cadbury’s Bournville but any cocoa that only has that one ingredient listed is fine)
  • 1 tbsp ground flaxseed
  • 3 tbsp + 3 tbsp boiling water
  • 42g brown rice flour
  • 42g sorghum flour
  • 42g sweet rice flour
  • 42g potato starch
  • 42g corn starch
  • 2 tsp psyllium husk
  • 1½ tsp bicarbonate of soda
  • ½ tsp salt
  • 150g soft light brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp sunflower oil
  • 30ml non-dairy milk (I used Koko coconut milk drink)

First peel, weigh, and mash the bananas and set to one side.  In a small bowl mix the cocoa powder with three tablespoons of hot water to form a paste and set to one side.  In a separate small bowl mix the ground flaxseed with a tablespoon of hot water and place in the fridge.  In a large bowl measure out the flours, starches, psyllium husk, bicarbonate of soda and salt.  Mix very well.  In a separate bowl weigh out the sugar, and then add the vanilla extract, sunflower oil, milk, banana and the flaxseed mixture from the fridge.  Whisk well and then tip into the flour mixture.  Stir until the ingredients are well mixed.  Now divide this into two, approximately half (I weigh the total and then split it as I’m rubbish at guessing!)  Stir the chocolate paste into one half until completely mixed.  Spoon the mixtures into the muffin tin cups.  I put plain banana in first, and then pour the chocolate mixture onto one side, which sort of pushes the plain across, so you can still see both mixtures in each cup.  Taking a round ended knife (a butter knife is ideal) swirl the the two mixtures together in one circular swoop, starting in the plain half of the cup and folding a loop of this over the top of the chocolate so you are now left with an obvious swirl.  If you don’t see enough plain mixture, give it another swooping fold up and over, but don’t do this too often or you’ll just mix the two together and you’ll lose the colour differentiation.  Bake the buns in the oven for around 20 minutes, until they spring back to the touch and a skewer inserted into middle of one of the centre buns comes out clean.  Leave in the tin to cool for a couple of minutes but then turn out onto a wire rack.  If you leave them in the tin they will steam and you’ll end up with the bottom of the buns being wet.  Serve immediately for best results but they will keep for a couple of days.

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