Banana Patties

10. November, 2009

These patties are gluten free, dairy free and nut free. They are perfect if you have over ripe bananas lying around. They are also perfect if you want to treat your gluten intolerant guests, partner, children or anyone you love to some sweet Sunday morning patties. Even though I am not gluten intolerant I love these banana patties and often make them for myself and my family. I particularly like them with blueberries and maple syrup on top. If you prefer any particular brand of gluten free flour, you can use it instead of making your own.

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Perfect for using up those old and battered bananas

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This recipe is:

Gluten free
Lactose (dairy) free
Nut free

Banana Patties

Makes 20-25 patties

Ingredients

450 grams (15½ oz) bananas, very ripe
120 grams (4 oz) rice flour
40 grams (1½ oz) potato flour
30 grams (1 oz) soy flour
30 grams (1 oz) buckwheat flour
1 teaspoon aluminium and gluten free baking powder
½ teaspoon ground cinnamon
300 millilitres (10 fluid oz) rice milk (you can also use almond milk or soy milk)
1 egg white (please use free range eggs)
1 egg (please use free range eggs)
4 tablespoons agave nectar
2 tablespoons coconut oil

Preparation

In a large bowl, sift together 120 grams rice flour, 40 grams potato flour, 30 grams soy flour, 30 grams buckwheat flour, 1 teaspoon baking powder and ½ teaspoon ground cinnamon.
In a medium bowl combine the 4 tablespoons agave nectar, 1 egg white, 1 egg, 2 tablespoons coconut oil and 200 millilitres (7 fluid oz) of the rice milk. Mix well.
Slice the 450 grams bananas fairly thinly, around 1 centimetre (0.4 inches).
With a large, wooden spoon, pour the wet ingredients into the dry ingredients.
The texture should resemble thick waffle batter although it shouldn't run too easily off a large wooden spoon as the batter should be quite thick.
Add the remaining 100 millilitres rice milk if needed.
Add the banana slices and stir carefully through the batter so that the banana slices don't brake up too much.
Heat the frying pan to medium heat. You shouldn't need any extra oil but it doesn't hurt to rub the pan with a little coconut oil.
Pour approximately half a ladle of batter (about 50 millilitres (1½ fluid oz)) onto the pan.
Heat for 5-6 minutes each side and turn over with a broad spatula.
Repeat with the rest of the batter.
Serve immediately with raw cane sugar, jam, agave nectar, peanut butter, cheese or whatever you fancy on top!

Tips

You can also make these in a sandwich grill.
You can freeze the patties when cooled and warm up for later. They will be almost like freshly baked when heated in the toaster.
Add a little nutmeg for a spicy taste. You can also try chopped dates, seeds, raisins, nuts and more.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use maple syrup instead of the agave nectar.
The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.