My favorite - okay, only - sister has been eating wheat free. While you do not have to eat gluten free to eat wheat free, wheat is pretty much in - well, everything. Except for gluten free flours, of course. We have been experimenting with all the different flours (I'm on a tapioca/potato starch kick lately), and we try to pick up gluten free mixes or treats when we're out to try which are best. One of the grocery stores near us had a huge selection of GF one day. She was stoked. While going to stock up the other day she was informed they were just running it as a test and they would not be carrying more gluten free products. She bought all the yellow gluten-free cake mixes that she could find, because that's all there really was left.
So we have a lot of cake mixes. I ran across an idea for banana bread with cake mix, eggs, and bananas. We also had 3 over-ripened bananas sitting in the fruit basket at home. We thought to try to make them gluten-free and then made them into muffins. We're all about portion control. I lie, I ate two that night. We then decided to try some of them with the chocolate chips. These were, of course, even better than the "regular" ones. They're banana bread-y without being too heavy and positively divine while still warm out of the oven.
While I'm a huge supporter of making things from scratch when you can? I'm also a big supporter of being able to make something tasty and quick when possible, and I hate wasting fruit. So we solved all of those in one night. Bonus that we made our gluten-free. But I imagine they are just as wonderful with all the tasty glutens.
So, try them for yourself. Let us know what you think. Go ahead, you know you want to. Go bananas. See what I did there?
Ingredients:
3-4 ripe bananas
1 box yellow cake mix
2 eggs
chocolate chips (optional)
Other utensils:
Bowl
Spoon
Cooking Spray
Muffin pan
Directions:
Preheat oven to 350 degrees.
Mash ripened (over is better!) bananas with fork until smooth.
Add 2 eggs and mix well.
Stir in cake mix and incorporate well.
Spray muffin tins with cooking spray.
Fill muffin tins 3/4 of the way.
If you're adding chocolate chips I suggest adding a few to each tin and then stirring in well. You can add a bunch to the mix before pouring into the tins, but adding to the individual tin promotes even distribution and stops you from having way too many or too little.
Bake for 17-20 minutes or until tops spring back and toothpick inserted is clean upon insertion.
