For 6 pieces (10 x 5 cm)
210g Bananas (approx. 3 medium bananas) -mashed
75g Rice Flour
3 Tablespoons Carwari Organic Mulberry Matcha
45g Carwari Organic Hulled White Tahini
45g Vegan Butter
4 Tablespoons Carwari Organic Agave Nectar Dark
60g Soy milk
1 1/2 teaspoon Carwari Organic Brown Rice Vinegar
1 teaspoon Bicarbonate Soda
A pinch of Sea Salt
1 teaspoon Vanilla Extract
1-2 bananas for topping - sliced (Optional)
Preheat the oven to 180 degrees. Grease a silicon mould with vegan butter.
In a small bow, mix the dry ingredients; flours, Mulberry Matcha, bicarbonate soda and sea salt.
In a large bowl, add the mashed bananas, vegan butter, agave nectar, soy milk and vanilla and whisk well.
Add (2) into (3) and mix until well combined.
Pour the mixture into each mould and arrange the banana slice on top.
Bake around 25-30 minutes or until a skewer inserted comes out clean.