Cinnamon Banana Breakfast Cake

Cinnamon Banana Breakfast Cake

If you are making this with wheat flour, replace the sorghum flour & potato starch with 2 Cups wheat flour and OMIT the xanthan gum!

2 Cups non-dairy milk (I used cashew milk, I recommend either coconut, hemp, or cashew milk!)

1 Cup potato starch (may substitute with corn or arrowroot starch)

Preheat your oven to 35o degrees Fahrenheit.  In a mixing bowl, sift together your sorghum flour, potato starch, coconut sugar, xanthan gum, baking powder, baking soda, ground cinnamon, sea salt, and ground nutmeg; stir to combine.  Form a well in the center of your flour mix and pour in your non-dairy milk.  Whisk to ensure no clumps!  Add in your diced bananas and stir until they’re fully incorporated.

Ingredients

  • 2 Cups non-dairy milk (I used cashew milk, I recommend either coconut, hemp, or cashew milk!)
  • 2 ripe bananas, diced
  • 1 Cup sorghum flour
  • 1 Cup potato starch (may substitute with corn or arrowroot starch)
  • 3/4 Cup coconut sugar
  • 1 Tabelspoon xanthan gum or GROUND chia seeds
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
Read the whole recipe on Eating Whole