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Description[]

Contributed by FOODALLERGYKITCHEN Y-Group

Ingredients[]

Dry[]

  • 1⅓ cups millet flour
  • 1 cup tapioca starch
  • scant 1 cup potato starch or cornstarch
  • ¼ tsp salt
  • scant 1 tbsp baking powder
  • ⅔ tsp baking soda
  • scant 1 tbsp xanthan gum

Wet[]

  • 4 to 5 ripe bananas (depending on size), mashed, + oil to make 3 cups
  • 1 cup sugar
  • ½ cup water

Directions[]

  1. Preheat oven to 325°F. Oil 9 x 13 pan.
  2. Whisk dry ingredients well, or mix with mixer.
  3. Mix wet ingredients well; add to dry.
  4. Mix all well (with mixer if available).
  5. Bake about 35 to 40 minutes.
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