This is easy, fairly fast, has a few options, and will last beyond the second day if you pop it in the frig! I still want to try coconut oil with the vinegar/almond milk option to see how dairy-free works...so that update will follow. Eventually...
BANANA BREAD SNACK CAKE - I used a sprayed 8x8 Pyrex dish
1/4 cup unsalted butter, room temp Cream together butter, sugars, and
1/2 cup sugar vanilla.
1/4 cup brown sugar
1/2 tsp vanilla
2 eggs Add to creamed mixture, one at a time, until incorporated.
3-4 bananas, mashed (3 if large, 4 if not) Add to above mixture.
3/4 cup buttermilk
1/2 cup + 2 T sorghum flour Combine all dry ingredients. Blend into
1/2 cup tapioca starch creamed mixture.
1/4 cup superfine brown rice flour
1/4 cup almond flour (or teff works here, too)
3/4 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon (or more or with other spices or none at all, your call)
Preheat oven to 325 degrees F. Spread batter evenly in pan; bake approximately 50 minutes. Check at 45 minutes...and bake til you get a clean toothpick!
