Categories: Brunch, bread, gluten-free

Ingredients

• 1 stick (1/2 cup) butter, softened
• 1/2 cup organic cane sugar
• 1/2 cup turbinado sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 3 large bananas, mashed
• 1 cup teff flour
• 1/2 cup sweet white rice flour
• 1/2 cup sorghum or brown rice flour
• 1/2 cup tapioca flour
• 1/2 cup almond meal
• 3 tablespoons cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

1. Heat oven to 350 degrees.

2. Combine butter and cane and turbinado sugars in a large bowl; beat with a mixer on medium speed just until creamed. Beat in eggs, sour cream and vanilla; stir in mashed bananas.

3. Combine the teff flour, rice flour, sorghum flour, tapioca flour, almond meal, cocoa powder, cinnamon, xanthan gum, baking powder, baking soda and salt in a medium bowl.

4. Fold the flour mixture into the wet batter with a spatula, 1/4 cup at a time, until everything is just mixed together.

5. Scrape the dough into a buttered and floured (with white rice flour) 9-inch round cake pan.

6. Cover the surface of the dough with the demerara sugar.

7. Bake until a knife inserted gently into the center comes out clean, about 40 minutes.

8. Cool in the pan 5-10 minutes; unmold on a wire rack.

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