Sugar-Free Banana Cake Made with Shio-Koji and Amazake

Mash the bananas in a bowl. Leave some lumps if you prefer the texture.

Mix in the amazake, shio-koji, and other ingredients in the order listed. If possible, sift in the dry ingredients.

Mix gently without over mixing, pour into a parchment paper lined mold and shake from side to side to even out the batter.

Bake for 25-30 minutes at 180.

Top it with whipped cream to taste. The whipped cream shown in the photo is a banana cream made with shio-koji and amazake.