1 1/2 cup Bob’s Red Mill Gluten Free All-Purpose Flour
1 cup Bob’s Red Mill Coconut Flour
3/4 tbsp Salt
1 tbsp Cinnamon
1/2 tsp Baking Soda
1 stick unsalted Butter
1 cup Organic Turbinado Raw Cane Sugar
1 cup Almond Milk
1 Mashed Banana
Heat oven to 350. In a large bowl, combine flour, cinnamon, baking soda and salt. Set aside. Using your mixer, beat sugar and butter on medium speed until fluffy. Beat in eggs 1 at a time. Keeping your mixer on low speed, alternate your dry mixture and your almond milk. Add your mashed banana. Pour batter in a greased 4 X 4 baking pan and bake for about 40 minutes. Use a toothpick to make sure it’s done by inserting it into the center and comes out clean.
I made this one dough and used the left overs to make mini muffins. I added fresh berries to some and chocolate chips* to other. Cooking time was the same.
*when adding chocolate chips, no longer Gluten Free.