Cinnamon Banana Breakfast Cake

Processed with Rookie IMG_9570s

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


  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.IMG_9544s
  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!IMG_9551s IMG_9555s
  3. Enjoy eating whole!IMG_9568s Processed with Rookie



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