Bananas are plenty in Uganda and available all year round. They have their own natural sweetness so it’s possible to make this recipe without adding any sweetener. I use a little honey for some extra flavour.
This recipe is versatile because you can play around to make it vegan by leaving out the eggs, switching the dairy butter for vegan butter and replacing the milk with a dairy free option.
3 large bananas (or 6 small ones)
2 1/2 cups Jollity gluten-free sweet potato and pumpkin flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup butter
3 tablespoons honey (optional)
1 teaspoon vanilla
3 eggs (leave out if making vegan)
1 cup milk
Preheat the oven to 170°C.
In a bowl, mash the bananas well and add the baking soda. Put aside.
In another bowl, combine the dry ingredients (flour and baking powder).
In another bowl, combine the eggs, vanilla, honey and milk and mix well. Add the dry ingredients and mix till well combined.
Fold in the banana mixture.
Grease the baking pan with some oil and dust with flour then pour the batter into it. Bake for 40-45 minutes or until a toothpick inserted comes out dry.
Serve while still warm.
The Jollity Gluten-free sweet potato and pumpkin flour are available in a few places within Kampala. You can find all information on the ‘Information and Pricing’ section of this website.
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