Ingredients:
1 egg
1 cup of cooked tapioca
1 cup of cornmeal
1 tablespoon of baking powder
1/2 cup of milk or water
2 ripe bananas, mashed
Measurements:
1/2 cup = 120 ml
1 cup = 240 ml
1 tablespoon = 15 ml
Instructions:
Begin by cracking the egg into a mixing bowl and whisking it until frothy.
Incorporate the mashed bananas, cornmeal, cooked tapioca, and baking powder into the egg. Stir until well combined.
Gradually add the milk or water, mixing until you achieve a smooth and consistent batter.
Grease a bundt pan with margarine and pour the batter into it.
Cover the pan with aluminum foil or a lid and place it on the stove over medium heat.
Allow the cake to cook for 30 minutes, then carefully remove it from the pan and transfer it to a separate pan.
Bake for an additional 10 minutes to finish cooking.
Your tender, flourless, and sugar-free cake is now ready to enjoy!
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