3 cups of gluten-free flour (preferably oat flour) 2 tsp ground cinnamon 2 tbsp sugar 2 tsp baking powder 1 tsp salt 4 bananas, blended 1 cup of almond milk/coconut milk/soy milk of your choice 2 tsp vanilla extract
Middle layer: 3 thinly sliced bananas
Topping: 1/2 cup of gluten-free flour 3 tbsp sugar 1 tsp cinnamon 2 tbsp vegetable oil (Mix ingredients in a bowl and set aside)
Sprinkles: 2 tbsp sugar 1 tsp cinnamon (Mix ingredients in a small bowl and set aside)
Directions: -Preheat oven to 325f -First whisk the flour, salt, baking powder, cinnamon, and sugar. Then add soy milk, vanilla extract and the blended bananas. Mix well, but leave the batter a little chunky. -Spread half of the batter into a lightly oiled dutch oven. Top with the sliced bananas. Then sprinkle half of the cinnamon/sugar sprinkles on top. -Evenly spread the remainder of the batter over the top of the bananas. Top with the remaining sugar/cinnamon sprinkles. -Finally, spread out the topping in an even layer. -Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean. -Cool for 10 minutes before cutting and eating.
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