I cannot hide it- my pumpkin spice cake is a favorite recipe. Part of why I love it? (besides the fact it's delicious), it's really easy to modify. Yesterday, we made banana cake, then we made banana muffins. Both were wonderful. Enjoy!
Banana Bread or Muffins (gluten-free, dairy-free)
1-1/2 Cup Brown Rice or Sorghum flour
1/2 Cup Tapioca or Arrowroot flour
1/2 Cup organic sugar
2 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 teaspoon guar gum
2 teaspoon cinnamon
2 cups banana puree or mashed (I used the Vita Mix)
1/2 Cup olive oil or melted palm shortening
3/4 teaspoon apple cider vinegar
1. Preheat oven to 400 degrees.
2. Mix dry ingredients together.
3. Add in bananas, oil and applesauce. Mix well, then add apple cider vinegar.
4. Pour into greased 8-inch cake pan or muffin tins. Bake at 400 degrees for about 25 minutes, until toothpick comes out clean.