3 large overripe bananas, mashed (about 2 cups total)
2/3 cup sour cream
½ cup chopped walnuts (omit for nut-free cake)
Preheat the oven to 350°F, and lightly grease one 9” x 13” pan. Set aside.
In a large mixing bowl, whisk together the sorghum flour, oat flour, brown rice flour, tapioca starch, baking soda, baking powder, xanthan gum, espresso powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, or the bowl of a stand mixer, beat the softened butter with the granulated and brown sugar until light and fluffy.
In another bowl, stir to combine the eggs, vanilla, mashed bananas, and sour cream.
Pour the banana mixture into the butter/sugar mixture, and beat until well blended.
With the mixer running on medium-low speed, add the dry ingredients to the wet ingredients. Stir to combine. Add the walnuts and stir again to incorporate them.
Pour cake batter into prepared pan, leveling the top with a rubber spatula. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. The cake will also release from the edge of the pan, and the top may begin to crack slightly.
Remove from oven and cool completely before serving.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2012/08/moist-gluten-free-banana-cake.html