My daughter has had too many banana cakes/breads turn out soupy so thought I’d better start searching for a better recipe, or find the clue that makes a recipe work. For me, it turned out to be a new recipe but I’m happy with the results. It’s a very dense muffin and must be kept in the frig for storing. The frosting is made out of Dairy-free yogurt and will get entirely soupy if left out. (Not to mention, it’s not safe to leave yogurt out in room temperatures!). I made this cake into cupcakes because I can freeze what I don’t need right away and pull out one or two when needed. They freeze beautifully and thaw in the frig for a couple hours before serving. These are easy to prepare and pair nicely with coffee (or hot drink of choice) .
IN A MIXER (THROW EVERYTHING IN THEN MIX FOR 5 MINUTES. )
2 ripe bananas, cut into slices
2 eggs ( I use 2 rounded tsp. of ground flax and 6 TBL. of water)
1/4 c. coconut oil, softened
1/4 c. molasses
1/4 c. coconut sugar
2 c. oat flour (I used my food processor and ground up old fashioned oats into a flour…so much cheaper!!)
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp salt
1 tsp. soda
BAKE AT 350 FOR 20-25 MINUTES
FROSTING: (AFTER CUPCAKES ARE COMPLETELY COOLED)
1 container of dairy free yogurt
14 c. powdered sugar (a rounded cup)
Absolutely!! Feel free to use any ideas!! My goal is to help others, that have dietary needs, find great tasting recipes without all the trial and error.