Ingredients Jump to Instructions ↓

  1. 1 1/4 C Gluten Free Pantry Baking Mix

  2. 1/2 C Fearn Brown Rice Baking Mix

  3. 1 tsp baking soda

  4. 1 tsp cinnamon

  5. 1/8 tsp cardamom

  6. 1/8 tsp nutmeg Topping

  7. 1/4 C sliced almonds Wet ingredients

  8. 1 tsp banana extract

  9. 1 egg

  10. 4 large ripe bananas

  11. 1/3 cup non-fat greek yogurt

  12. 3/4 cup

Instructions Jump to Ingredients ↑

  1. preheat the oven to 350 degrees F spray 3 small (5/3 inch) pans with a spray like PAM Sift all of the dry ingredients together and set aside Mash bananas, add the yogurt and banana extract and mix. Whisk the egg, combine it with the banana mix. Blend in the dry ingredients until combined. Do not overmix. Divide the batter between the three pans. Sprinkle almonds on top of pans (divide evenly) Bake until browned, approximately 25 minutes for small pans. Toothpick inserted in center should be clean. Cool for no longer than 3 minutes in pan. Turn out onto a wire rack to finish cooling. Nutrition Facts for 12 servings Nutrition (per serving): 188 calories, 1.7g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g saturated fat, 17.6mg cholesterol, 263.2mg sodium, 162.4mg potassium, 44.4g carbohydrates, 2.4g fiber, 42.1g net carbohydrates, 2.1g starch, 17.8g sugar, 3.2g protein, <1mg iron. Note Xanathan or Guar gum is not needed, as pre-packaged mixes are used. If you use your own individual flour mix, you will need to add one of the gums.


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