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1 stick (1/2 cup) butter, softened

1/2 cup each: organic cane sugar, turbinado sugar

2 eggs

1/2 cup sour cream

1 tsp. vanilla

3 large bananas, mashed

1 cup teff flour

1/2 cup each: sweet white rice flour, sorghum or brown rice flour, tapioca

flour, almond meal

3 Tbsps. cocoa powder

1 tsp. each: ground cinnamon, xanthan gum, baking powder, baking soda, salt

3 Tbsps. demerara sugar

Heat oven to 350 degrees. 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.

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. Fold the flour mixture into the wet batter with a

spatula, 1/4 cup at a time, until everything is just mixed together.

Scrape the dough into a buttered and floured (with white rice flour) 9-inch

round cake pan. Cover the surface of the dough with the demerara sugar. Bake

until a knife inserted gently into the center comes out clean, about 40

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

Makes six servings

Nutrition information per serving: 317 calories, 20% of calories from fat, 7

g fat, 2 g saturated fat, 47 mg cholesterol, 60 g carbohydrates, 7 g

protein, 420 mg sodium, 5 g fiber

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