This Millet Flour Banana Cake is gluten free, vegan (no eggs or dairy), and allergy friendly (no corn, soy, or peanuts, and tree nuts are optional). Quick and easy to make, this cake can be served as a dessert or as an extra treat for breakfast.
INGREDIENTS:
1 1/2 cups brown rice flour
1 1/2 cups Shipetaukin Millet Flour
1/8 cup brown sugar
1/4 cup honey
2 teaspoons cinnamon
3 teaspoons baking powder
1 teaspoon guar gum or xanthan gum
1/2 teaspoon salt
3 bananas ripe and smashed
1 1/8 cup soy or almond milk
2/3 cups walnuts (optional)
Vegan Cream Cheese Frosting (optional):
1/2 cup vegan butter, soften and at room temperature
8 ounce vegan cream cheese
1 teaspoon pure vanilla extract
4 cups powdered sugar
DIRECTIONS:
1. Combine rice flour, millet flour, sugar, cinnamon, baking powder, guar gum, and salt in a large mixing bowl.
2. Stir in bananas and water or milk. Stir well with a spoon, or beat with a mixer for a minute or so.
3. Pour into a greased 8 x 8 square pan or a loaf pan, and bake at 350F for 45-60 minutes, or until the center is set.
4. While the bread is baking, prepare the frosting (optional)
5. Allow to cool in pan.
6. Once cooled, spread frosting (optional)
7. Cut into squares (like cornbread) if made in the square pan, or slice into slices, when cool.
For the frosting:
1. In a large mixing bowl, add the slightly softened vegan butter and beat with a hand mixer until smooth and creamy.
2. Drain any extra liquid in the vegan cream cheese container, add it to the bowl and beat for 30 seconds to 1 minute to combine with the butter. Do not over beat at this point, or your frosting may be too runny.
3. Beat in the vanilla to combine. With the mixer on low, gradually add the powdered sugar, 1 cup at a time, until thick and spreadable. I used 4 cups, but you may need a little more.
4. At this point, if your frosting still seems a bit too soft and runny for spreading, stick the bowl in the freezer for 15 minutes. Take it out, stir, and put it back in the freezer for another 15 minutes if needed, until a thick consistency is reached.
