250 grams / slightly more than 2 cups Sorghum-Millet Flour Mix (see below)
8 grams / 1.5 teaspoons baking soda
6 grams / 2 teaspoons baking powder
3 grams / 0.5 teaspoons unrefined salt
2 grams / 2 teaspoons ground cinnamon
3 grams / 1 teaspoon ground ginger
a few dashes of ground or freshly grated nutmeg
a pinch of ground cloves
4 medium ripe bananas
0.5 teaspoons vanilla or plain liquid stevia (I used NuNaturals brand)
0.5 cup melted coconut oil, or other neutral tasting oil
1 tablespoon gluten-free vanilla extract or vanilla flavoring
2 tablespoons maple syrup, honey (not vegan), or other natural liquid sweetener like brown rice syrup or agave nectar
2 cups frozen or fresh cranberries, lightly chopped (if using frozen, do not thaw)
optional: 2 teaspoons freshly grated orange or clementine zest