Gluten-Free Coconut Banana Cups

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When I was 8 years old, I wanted so badly to make that really fancy lemon poppy seed cake and didn’t realize the oven temperature was almost 100 degrees over. When I was 13, I attempted my first chocolate pie and forgot the heavy cream (chocolate and butter don’t really make for a creamy pie filling). And at 18, I baked my dorm-mates my “famous” chocolate cake, only to realize that I’d used twice as much flour.

I’ve learned more than enough from these mistakes, and yet I still find myself making them. Regularly. 

When I saw this recipe I recognized that familiar uneasy feeling coming into something new and wondering, how is this going to work? No flour? No baking powder or baking soda? What does this thing do? Do I grease the pan? Is this even going to taste good?

Well, people, after having used a pretty pathetic college-quality oven and following this recipe to a T, the recipe actually came out wonderful.

These coconut banana cups are custard-ey in nature and are gorgeously crisped on the outside, some of the coconut jutting out from its banana-egg mixture and browning just enough for a crunch. Just because I’m me, I added a handsome dollop of thick, quickly-made chocolate ganache on top of each cup and topped them with a sprinkle of coconut sugar (if you’ve never tried coconut sugar, imagine sugar with about five levels of dark, smooth depth. Perfect for coffee!).

As always, be well and enjoy:

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Yield: 2 ½ cups
Active time: 10 min Start to finish: 45 min 

Ingredients

Banana Coconut Cups
2 medium very ripe bananas
1 large egg
3/4 cup sweetened flaked coconut
2/3 cup coconut sugar, plus 2 tbsp. for topping
2 tsp. pure vanilla
2 tbsp. butter, melted
1/4 tsp. salt

Chocolate Ganache Topping
1 cup dark chocolate chips
1/4 cup or half stick of butter
2 tsp. vanilla
1/4 cup heavy cream

Instructions
Preheat your oven to 375°. In a large bowl, mash bananas. Add egg, coconut, coconut sugar, vanilla, butter and salt and beat on high until smooth. Pour into greased cups (or into paper cups) in a cupcake pan and bake for about 20 minutes or until middle is set (check with a toothpick). Take cups out of pan immediately and cool on a separate plate.

In a microwaveable bowl, add chocolate chips, butter, vanilla and heavy cream. Microwave for one minute, take out and stir. Microwave for about another minute or so, or until chocolate is completely melted. Whisk thoroughly and then spoon onto cups evenly. Sprinkle on coconut sugar to each cup while the chocolate is still warm. Refrigerate cups for about 30 minutes to allow the chocolate to set, and enjoy.

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