If you are making this with wheat flour, replace the sorghum flour & potato starch with 2 Cups wheat flour and OMIT the xanthan gum!

Ingredients (makes 1 9×9 loaf OR 1 dozen muffins):

• 2 Cups non-dairy milk (I used cashew milk, I recommend either coconut, hemp, or cashew milk!)
• 2 ripe bananas, diced
• 1 Cup sorghum flour
• 1 Cup potato starch (may substitute with corn or arrowroot starch)
• 3/4 Cup coconut sugar
• 1 Tabelspoon xanthan gum or GROUND chia seeds
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground nutmeg

Directions:

1. Preheat your oven to 35o degrees Fahrenheit.  In a mixing bowl, sift together your sorghum flour, potato starch, coconut sugar, xanthan gum, baking powder, baking soda, ground cinnamon, sea salt, and ground nutmeg; stir to combine.  Form a well in the center of your flour mix and pour in your non-dairy milk.  Whisk to ensure no clumps!  Add in your diced bananas and stir until they’re fully incorporated.
2. Grease your pan (or muffin tin; I used coconut oil) and pour your batter in; smooth the top over.  Pop your pan into the oven for about 25 minutes.  Use the good ole’ fashioned toothpick method to check & see if it’s thoroughly baked:  insert a toothpick (or a knife) into the center and slowly pull out of the cake.  If it pulls out clean your cake is ready!

3. Enjoy eating whole!