Gluten-Free Banana "Crumpets"

Sweet Banana Crumpets recipe
Split and grill these sweet no yeast "crumpets" for extra flavor.

I started out craving a scone. Then it turned into a crumpet. Not a traditional crumpet. A crumpet without yeast. And sweet. Not because I have anything against yeast (I dig my English Muffins bigtime), but because I had a bevy of ripe bananas hanging out on my kitchen counter, whispering to me, coaxing me to imagine a new recipe and highlight their fragrant banana awesomeness. So that's how it all started.

But I was low on gluten-free flours.

Warning: Here's the part of the story where I am destined to offend anti-baking mix purists- you know, those Healthier Than Thou commenters who stop by like clockwork to remind me of the horror of potato starch. And sugar. And fat. They have only my best interest at heart, of course. Nothing less than my weak and sinful soul. The soul that craves chocolate for breakfast. And harbors an abiding crush on Keanu Reeves.

Well now that I've slipped from grace- again- because, yes, Darling, I used a gluten-free baking mix for the base of my crumpet recipe- I am sure to provoke at least one prim display of gluten-free piety and indignation such as-- and I quote-- The spark is now gone. I thought you should know. I will never return.

And this, Dear Reader, brought to mind a story. And a true one at that.

Chapter 3

The litany of, "How dark she was! Her hair stuck up like some Fiji island baby," was repeated through blue tinted smoke in a graveled growl betraying the years of Lucky Strikes sucked and crushed in the bottle-green ashtray pitted like a dime store fish.

The back-combed ash blond women planted around the table like molded wax tulips might glisten and nod toward her (or not) and resume their conversation- how clean or filthy a neighbor’s house was.

"You could eat off her floor," defined their Catholic imagination. 

"She’s a saint," confirmed the insight via a lipstick conserving sip. 

A pan-Formica flutter from a bee-hived believer in Easter shell pink nodded her agreement, her sugar-white crucifix reclining on her Playtex bosom. 


The girl knew right then, well before the age of reason, she was from a planet different, smudged and shadowed even at noon, invisibly tattooed with no blue-eyed leg-up or corn silk angel hair like they coveted and wrestled from those curvy blue bottles.

She understood in her mute wren bones that darkness equaled other in this platinum dipped half acre- this house of buried Yiddish and abandoned suitcase clues, where roots and Kaddish were dissolved in peroxide and the strains of Danny Boy hummed by Irish husbands who were tussled with like naughty children hiding in untied shoes behind the claw-footed sofa peeling the gold off chocolate gelt as tedium plumed in kielbasa steam to the smell of eggs hard-boiled so long the yolk membranes turned green.

Sweet Banana Crumpets recipe
Shown served warm from the oven- split and toast for crumpet-style.

Sweet Banana Crumpets

Recipe posted March 2010.

I made these tasty little crumpety numbers without eggs or butter - to keep them vegan and dairy-free. They are delicious warm from the oven as shown-- but truly sublime when sliced in half and grilled in a touch of olive oil till golden. Or toast them up and drizzle with agave or schmear with peanut butter- or Sunbutter.

I made these faux crumpets using a gluten-free mix for my flour blend- Gluten-Free Pantry Muffin and Scone Mix- because I wanted to experiment with a basic gluten-free flour mix (I bought the mix myself, and have no financial interest in the company). If you want to experiment using a different muffin and scone mix, you'll need to match the dry ingredients; the ounces on this package are 15 oz (425g). The leavened mix contains white rice flour, sugar, potato starch, baking powder, salt, baking soda and xanthan gum.

Preheat the oven to 350 degrees F.

Line a baking sheet with an Exopat or parchment paper, and eight English muffin rings (I used these handy rings here).

In a mixing bowl, add:

1 box Gluten-Free Pantry Muffin and Scone Mix
1/3 cup Spectrum Organic Shortening

Cut in the shortening using a KitchenAid mixer with a wire whisk attachment or pastry cutter until the mixture looks sandy.

Add in:

2 medium size mashed ripe bananas (almost one cup)
1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water till frothy (or 1 free-range organic egg and use 1/4 cup less banana)

The batter will be sticky and lumpy.

Slowly add in:

2-4 tablespoons vanilla rice milk, as needed

Mix the batter until smooth. It will be sticky.

Spoon the batter into the eight English muffin rings. Using wet fingers pat and smooth the crumpets.

Note: The batter will not reach the very edge of the rings- there was some space around each crumpet. If you'd like maximum size crumpets, use only six rings.

Bake in the center of a pre-heated oven for about 18 to 20 minutes till firm. Brush the tops with a little bit of rice milk and bake for an additional 3 to 5 minutes until slightly golden.

Remove from the oven and serve soft and warm with raw organic agave, honey or Sunbutter.


Cool on a wire rack. Wrap in recycled foil, bag, and freeze.

Thaw. Slice crumpets in half. Grill in a skillet with a dab of olive oil till golden and hot.

xox Karina


Misty said...

That sounds divine right about now, with a cup of tea. I have no hatred for the baking mixes (and in fact have a box of Bisquick in the cupboard for easy pancakes). I could see putting some banana slices on the top and letting them caramelize too.

Lydia (The Perfect Pantry) said...

I keep all kinds of baking mixes in my pantry. Better to have fun baking, adding and experimenting with your own ingredients, than to not bake because it takes too much time. One of my favorite mixes to play with is gingerbread mix, which makes pretty amazing muffins when you start adding a few ingredients here and there.

Kelly said...

"The spark is now gone. I thought you should know. I will never return."

Really? Someone actually wrote that to you? Wow. How final.

I read you a lot, and comment never (I'm shy). This was too much, though. Personally, I love your flexibility and ability to innovate on the fly. You just keep doing what you do, Goddess. Lots of us out here appreciating your good work.

Meg's Gut said...

Isn't it funny what ends up happening when you're lacking certain ingredients?
Those look delicious and I'm definitely going to bookmark this recipe.

Iris said...

Wow, I love how simple this recipe is! I'm totally fine with mixes. :)

sarah, flourish design + style said...

I have to say thank you. I was just sent your way when one of my readers found out my two year old has a gluten intolerance. I am going to spend alot of time here with you, so a sincere thanks in advance. xo Sarah

Amy said...

Thanks for sharing! I was wanting something to make with the almost over ripe bananas in my kitchen! I am curious, have you used this brand before? I had a pizza crust/french bread mix and tossed it because it had a disclaimer of may contain traces of soy. My daughter has a soy allergy. Just wondering if this had the same disclaimer?? Can't wait to try this out!
Thanks again!

Ali said...

Karina, I think the fact that you offer recipes using a GF baking mix is awesome. So many folks who are newly diagnosed are overwhelmed with buying 5 different bags of flours and xanthan gum! Plus, I think anything baked with bananas is just divine! :)

Chelsey said...

Can we say "DRAMA QUEEN"?!!! Your pious commenter sits on a shaky throne, as if she's never consumed a processed product in her life. Ha!

I have to admit, her comment was pretty amusing though. The nerve of some people!

kohmescher*vogel said...

I love, love, love your site...I'm a personal chef specializing in *ORGANIC*GLUTEN-FREE*TASTY GOODNESS* (*the words one of my first clients used to sum up my work when I was just starting out). Admittedly, I rarely (maybe never!) actually test your recipes, mainly I just like to read about your journey developing recipes and enjoy reading the comments to see how people have been influenced by you and your dedication to sharing deliciousness with all who care to indulge themselves. As for the person that informed you, "The spark is gone. I thought you should know. I will never return." I say in response, as eloquently as possible, "Bitch, please!" Nuff, said.

kohmescher*vogel said...

I forgot to say in my previous comment and with much gratitude..."The spark is alive and kickin'. I thought you should know. I will always support you."

Kalyn said...

Oh my. It's hard to imagine the endless number of things that some people can choose to feel self-righteous about isn't it? So sad that people can't just make their own choices and allow everyone else to do the same.

Love everything about this post, the photos, the writing, and the recipe as well. Plenty of sparks for me.

maggiesavage said...

Can I please come for breakfast? I'd be completely satisfied with a mix. I'll bring you some chocolate.

haphy81 said...

I'm waiting for the next chapter of your story, and this writing that you posted today is a great!

ani said...

as always, love your recipes. i always post a link to whatever i'm making from your blog and i've emailed and boasted your wonderfulness so often i'm surprises you've never commented on how oft your ears burn. :)

you are devine. every time i'm in SM i think of you and wish i could just pop round for a visit. :)

there are always those who do not understand genius. they comment out of fear and jealously. i comment out of thankfulness and love.

thank you Karina!!

Dawn said...

I had to chuckle. I recently used a few items that I know are completely taboo in the food blogging world. Jello Pudding and Cool Whip. I was almost embarrassed that I had those items, never mind that I actually used them. I felt the need, in the post, to note: "no judgement people! This is not what I normally eat."

Tasty Eats At Home said...

Ooh, you're reminding me that I have bananas to use up! Definitely need to figure out what to do with them for dessert - tonight!

Karina Allrich said...

Yes, it's a direct quote. I kid you not. Thank you for all the fabulous support and wonderful comments! xox Karina

Cookin' Canuck said...

Your recipe and photos are fantastic, as usual. Your writing in Chapter 3? Well, let's say I was completely lost in the images you painted the whole time I was reading. said...

These look wonderful! I'm definitely not a purist. I believe in balance, not perfection. :D


Valen said...

This looks tasty! And easy!

Jo said...

Thanks, Karina, for keeping it real and unpretentious here. I adore you uber-healthy recipes as much as your breakfast brownie recipes. And the side of life. It's a winning MIX. ;)

j.cro said...

Welcome back!

I'd heartily say the consensus from the commenters on this post are to hell with the person who left. Have they no imagination?

I like what said... These look wonderful! I'm definitely not a purist. I believe in balance, not perfection. :D - Jenn

Here, here Jenn! I couldn't agree more.

Lori said...

I know I've said this before- but thank you. For the first year after I went gf I cooked almost exclusively from your recipes. Many of my staple recipes are from you- roasted corn chowder with chicken and cilantro, stuffed acorn squash. At this moment, my husband is eating a pumpkin bar made using your recipe and trying to limit himself to only one. The other day we needed a sweet fix and I loved the fact that I had Pamela's on hand and could mix together pumpkin bar batter and have it in the oven in less than 10 minutes. So thank you for not being perfect and and occasionally lowering yourself to be as flawed as the rest of us;)

Li loves David said...

Hehehe, I love sugar. And fat. And I use an abundance of starches. (so there!) Looks like another winner here... And it reminds me I need to experiment more with mixes.

Sweet Faery said...

Wow, they look delicious and sweet!

G. L. said...

Sorry to post here rather than directly (couldn't find a "contact me" link). I'm wondering if you have a cookbook in the works just for baking? I think GF baking is a real bugaboo and having a source book from your savvy and smart self would be so welcomed! I'm new to GF everything and I need so much guidance when it comes to baking. Ack. There are many GF books out there but I sincerely believe that your approach is just so positive, create, and encouraging!!! Any plans....? All best, g

Anne said...

Hahaha, I was going to say pleeease tell me that comment was something you made up, but I see from your comment that it wasn't...I have only discovered your blog just now but I'll be back :-)

Laura said...

Thank you, thank you, thank you! I'm dealing with a Candida overgrowth and am embarking (for the second time ever)on what can be a really difficult yeast ( and yeast-promoting)free diet. My allowed foods are limited and I'm in need of awesome yeast-free recipes to keep me interested in food and encouraged to stick to this diet until the issue is resolved. Thank you!

ellie rose said...

you had me at the name and now ive read the recipe I know i HAVE to make them! yum yum yum!

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