Ingredients
- 110 grams brown rice flour (~3/4 cup)
- 60 grams millet flour (~1/3 cup)
- 60 grams white rice flour (~1/3 cup)
- 25 grams tapioca starch (~1/4 cup)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 ½ teaspoons freshly ground black pepper
- 1 teaspoon salt
- ⅔ cup sugar
- ⅓ cup Extravgonzo Red Chili Culinary Oil
- 4 ugly brown bananas
- 2 eggs
- 1 tablespoon Balsamic Vinegar
- ½ teaspoon vanilla extract
- ⅓ cup chopped walnuts or pecans
- 1 tablespoon sugar mixed with 1 teaspoon pepper (for topping)
Instructions
- Preheat your oven to 350 degrees and line a 9″×5″ loaf pan with parchment paper.
- In a small bowl, measure and mix the dry ingredients (everything through the salt).
- In a separate bowl, whisk together the sugar and Extravgonzo Red Chili Culinary Oil until well blended.
- Add the bananas and mash/whisk/puree the mess with a wooden spoon/whisk/electric hand mixer. It doesn’t have to be completely smooth, but you don’t want chunky banana pieces floating around.
- Add the eggs one at a time and stir to combine.
- Add the vinegar, vanilla, and nuts and mix well.
- Pour the batter into your prepared loaf pan and sprinkle the top with the additional sugar/pepper mixture (this makes a lovely crust).
- Bake the cake for one hour, or until a knife inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before removing it to a wire rack to cool completely.
