• Use 25% LESS! If the recipe calls for 1 cup or ordinary flour use ¾ of Go Go Bananas Banana Flour
• While baking, bake for half the time uncovered and cover for the last half of baking
• Mix very well. When making a dough recipe ensure it is more like a batter
• Use baking powder or yeast for rising.
• Use eggs, xanthan gum or chia seeds (Hindi: Sabja) as a binding agent
• Substitutions for dairy and sugar can easily be made to suit your diet.

Banana flour – 52.5 gm (50- 55)
Maida – 17.5 gm (20-25)
Margarine – 1 ½ tbsps
Gel – ½ tsp
Vanilla Essence – 3 to 4 drops
Condensed Milk – 100 ml
Milk – 75 ml
Butter – ½ tbsp
Soda Bi-Carbonate – ½ tsp
Powdered Sugar – 3 ½ tbsps
Baking Powder – ¾ tsp
Cocoa Powder – 1 tbsp

• Moisturize it as soon as the cake cools
• Take margarine and butter in a bowl
• Mix it in one direction
• Then add condensed milk, Vanilla essence, Gel and powdered sugar, mix it well .
• Take banana flour, maida, cocoa powder, baking powder and soda bi carbonate in a sieve
• Sieve/ sift this mixture
• Add this mixture into the condensed milk and stir it in one direction only
• Apply butter in the bowl
• Put butter paper on it, apply butter again
• Pour the batter of the cake in the dusted bowl
• Microwave it for 4 minutes on HIGH and give it a standing time of 10 minutes
• Place a cooling rack on the bowl and reverse it to take the cake out of the bowl
• When it is cool, reverse it again

Banana flour – 75gm
Maida -25 gm
Margarine – 3 tbsps
Mawa – 50 gm
Condensed milk- 6 tbsp
Milk – 75 ml
Soda Bi carbonate- ¼ tsp
Powdered Sugar – 5 tbsps
Almond and Pista(slices) – 50 gms

• Sieve the banana flour, Maida, baking powder and soda bi carbonate thrice
• Take margarine in a bowl and beat it, add condensed milk and sugar. Beat it again
• Then add the mixture of maida and milk alternatively and prepare the batter.
• Add dry fruits in the prepared batter and stir it.
• Lastly add the grated mava and mix it lightly
• Apply butter in the bowl and sprinkle maida on it
• Put butter paper on it. Apply butter again and sprinkle maida
• Pour the batter of the cake in the dusted bowl
• Sprinkle dry fruits on it
• Microwave it for seven minutes on HIGH and give it a standing time of 10 minutes

Banana flour – ¼ cup
Melted Butter- 2 tbsps
Fruit salt (eno) – 1 tsp
Sugar – 2 tbsp
Milk – ¼ cup
Corn flour – ¼ cup
Vanilla essence – 1 tsp
Salt- a pinch

Mix the above ingredients until a nice batter is formed. Bake on a saucepan

2 cups almond milk
2 tbsp. banana flour
4 tbsp. water
1/2 cup quick oats
1/2 tsp. vanilla extract
1/4 cup soy creamer
1/8 tsp nutmeg

• Place the milk in the saucepan and allow to simmer over medium heat.
• Pour the banana flour into the small bowl and slowly whisk in the water.
• Add the banana flour mixture to the heated milk once the milk begins to simmer.
• Add the oats and continue to allow the porridge to simmer for 5 minutes or until the porridge thickens.
• Remove the porridge from the heat and whisk in the vanilla, soy creamer, and nutmeg. Serve immediately

Servings: 4
Total Time: 45 minutes
Perfect Time to eat: like 9:37AM

200 grams of GGB Flour
2 tsps baking powder
¼ tsp salt
1 tbsp sugar
2 large eggs
1 ¼ cups whole milk
4 tbs unsalted melted butter
2 ripe bananas (sliced)

• In a medium-size mixing bowl, whisk together all your dry ingredients
• In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.
• Add the wet ingredients to the dry ingredients and add the sliced bananas. Gently stir until you stop seeing flour. Be careful not to overmix, which will make the batter tough. Leave a few lumps for tender pancakes.
• Place a large non-stick pan over a medium-high flame and let the surface get hot. It’s hot enough when you sprinkle a few droplets of water over the surface and they evaporate.
• Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
• For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a circle.
• Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.

Serving: 1 loaf
Perfect Time to eat: when you crave

4 eggs
4 very ripe bananas, mashed
¼ cup honey
1 tsp lemon juice
¾ cup almond milk
225 grams GGB Banana Flour
1.5 tsp sea salt
½ cup walnut

• Pre-heat oven to 175 degrees
• Grease the ends of a small loaf tin and line the tin on the sides and bottom.
• Place the bananas into the TM bowl and mash for 10 secs.
• Add the eggs, honey, lemon juice and almond milk and mix for 30 secs until all ingredients are combined. Scrape down the sides.
• Add any optional ingredients and lightly stir through the mixture.
• Scrape the batter into the lined loaf tin. Push the mixture down into the tin and all the corners and smooth the top..
• Bake for 30-45 mins or until a knife comes out clean.

Servings: 10 muffins
Total Time: 40 minutes
Perfect Time to eat: All. Day. Long

2 eggs (beaten)
3 bananas (very ripe, mashed)
250 grams all-purpose flour
1 tsp salt
150 grams white sugar
1 tsp baking soda

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
• In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into centre of a muffin comes out clean.

Servings: 18 inch cake
Total Time: 55 minutes
Perfect Time to eat: Avoid eating them at traffic stops, any other time is ok

114 grams unsalted butter
114 grams packed brown sugar
1 large egg
1 tsp pure vanilla extract
1 ripe banana (mashed)
½ tsp ground cinnamon
250 grams GGB Flour
¾ tsp baking soda
170 grams dark chocolate chucks
65 grams chopped walnuts

• Place a rack in the upper third of the oven and preheat oven to 350 degrees F
• Melt butter in an 8-inch cast iron skillet over medium-low heat. Stir in sugar and vanilla extract and remove from heat. Whisk until thoroughly combined. Allow mixture to stand and cool for about 5 minutes. The mixture should not be super hot when the eggs go in, or the egg will cook.
• When the sugar and butter mixture has cooled slightly it will look a bit clumpy, greasy, and broken. That’s ok. The egg will bring it all together.
• Add the egg and whisk together until smooth. The mixture will be glossy and no longer greasy. Add banana and cinnamon and stir to combine
• Add the flour, baking soda, and salt. Stir carefully until all of the dry ingredients are incorporated. Add the chocolate and walnuts and fold together.
• Spread mixture across the pan creating a somewhat smooth top. Place in the oven.
• Bake for 15 to 18 minutes until mixture is dry on top, but still slightly soft in the centre. I like to slightly under-bake this cake.
• Remove from oven and allow cooling for 15 minutes. Top with ice cream and serve warm

1/3 GGB Banana Flour
1/3 C Rice Flour
2 Tbs Corn Starch
1 tsp Baking Powder
½ tsp Baking Soda
1/3 tsp Xanthan Gum
1 Tbs Sugar
1 cup Buttermilk
2 Tbs Oil
½ tbs Vanilla
1 Egg

• In a container mix all dry ingredients together
• Then mix all the wet ingredients together
• Add wet ingredients to dry ingredients, mix until batter is formed
• Place batter into waffle maker accordingly
• Remove after colour turns brown sufficiently
• Serve with maple syrup, cinnamon sauce or blueberry sauce

2 tbs GGB Banana Flour
1 banana (cut into 1-inch pieces)
2 kiwi (peeled and quartered)
½ cup diced mango
½ cup diced papaya
1 cup freshly squeezed orange juice
1/3 cup of ice cubes

• Combine all ingredients in a blender and blend until smooth
• Fruits can be substituted with equal quantities

125g butter
200g dark chocolate
½ cup (110g) castor sugar
2 eggs, beaten
2 tsp gluten free baking soda
1 ¼ (185g) GGB Banana Flour
½ (70g) hazelnuts, chopped
1 cup (190g) white choc bits

• Preheat oven to 150C
• Melt butter and dark chocolate in a saucepan over low heat. Stir in sugar for 5 minutes constantly stirring. Set aside and allow to cool for 5 minutes
• Mix in egg, GGB banana flour, baking powder, nuts and choc bits.
• Spread mixture into pan and bake about 25 minutes or until cooked.
• Cool in pan before cutting into squares
• Chop hazelnuts and choc bits in blender before adding to recipe. Any kind of nuts can be used suck as almonds, macadamia etc