- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/3 to 1/2 cup granular sweetener of choice*
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/8 tsp salt
- 2 eggs
- 2 ripe bananas (mashed)
- 1/3 cup melted butter or coconut oil
- 1/3 cup milk or non-dairy milk
- 3/4 cup chocolate chips or chopped walnuts**
- In a medium bowl, mix the dry ingredients.
- Add the bananas and eggs to the bowl and mix with a fork until incorporated.
- Add the melted butter and milk and mix until incorporated.
- Stir in the chocolate chips.
- Put the batter in to your rice cooker.
- Set the timer for one white rice cycle.
- When the timer goes off, check to see if it’s cooked.
- It takes me 3 cycles on my rice cooker, that is approximately 1 hour.
- Times may very from cooker to cooker.
- It is finished when you can stick a chopstick in and it comes out clean. It will be brown around the edges.
- Let it cool before removing from rice cooker by inverting the bowl on to a plate.
*I used 1/2 cup coconut sugar. For a lower carb option, substitute with your preferred granular sweetener.
**Lily’s makes chocolate chips made with stevia, if you want a sugar-free option.