Ingredients
- 125g soft brown sugar
- 3 medium eggs
- 2 tsp vanilla extract
- 225g GF SR flour (Dove’s)
- 100mls olive oil
- 1 small ripe banana (100g peeled)
- 30g grated bitter chocolate
- For the Topping
- 200g very soft salted butter or margarine
- 60g icing sugar, approx
- 30g grated bitter chocolate
- Another small banana (100g) for decorating
- 50g browned hazelnuts or almonds
Method
- Pre heat the oven to 180C fan assisted gas 4.
- Whisk the eggs, sugar and vanilla together in a machine of hand whisk for 2 minutes.
- Liquidise one of the bananas with the 100mls olive oil until you have a thick puree.
- Stir the banana oil mix into the egg mix and finally add the flour and chocolate flakes, stir well but carefully.
- It will tighten up, so don’t go mad.
- Spoon into 12 deep muffin cases and bake for 18-20 minutes.
- Remove and cool.
- Whip the butter and sugar together until soft and creamy.
- Add the grated chocolate and mix well.
- Pipe using a large star tube a nice rosette.
- Decorate with chopped banana and chopped nuts.
Phil's Tips
For more Gluten Free recipes try Phil's Book: Seriously Good Gluten Free Cooking
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