From MCCORMICK Makes 12 (1/2-cup) servings If you love eating all the leftover batter off the beaters when baking, you, go wild with this eggless,…
INGREDIENTS
1/2 ripe banana
2 tablespoons canned organic pumpkin
1/2 cup organic garbanzo flour
1/2 of a large cooked potato
2 tablespoons organic creamy peanut butter
Treats to decorate
DIRECTIONS
1.For the cake: in a medium bowl, mash banana and pumpkin; mix to combine.
2.Fold in garbanzo flour.
3.Scoop mixture into an oven-safe nonstick mini-bundt cake pan. Mixture should fill about 3/4 of the way up.
4.Bake at 325 degrees for 15 minutes, or until golden.
5.For the frosting: n a small bowl, mash cooked potato; add in peanut butter. Mix to combine. Frosting should be thick and a bit crumbly, but soft and easy to apply.
6.When cake is cool, use a silicone spatula to apply to cake. Use hands, if needed, to form shape.
7.Decorate with your furbaby’s favorite treats!
From MCCORMICK Makes 12 (1/2-cup) servings If you love eating all the leftover batter off the beaters when baking, you, go wild with this eggless,…
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