• Sour Cream-Banana Bundt Cake

Sour Cream-Banana Bundt Cake

Streusel
1/2 cup chopped pecans
1/4 cup brown sugar
1/2 teaspoon cinnamon

Batter
1 cup sugar
1/2 cup (1 stick) unsalted butter, softened
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 very ripe bananas* (1 cup), mashed
1 teaspoon vanilla
2 eggs
1/2 cup sour cream
*Ripe bananas can be frozen after removing skins, wrapped in plastic wrap, so that you them ready any time.

Preheat oven to 350 degrees. Mix streusel and set aside.

Cream butter and sugar. In a separate bowl, whisk together flour, arrowroot starch, xanthan gum, baking powder, baking soda, and salt. Add to creamed mixture, along with banana, vanilla, eggs, and sour cream. Mix thoroughly but quickly. Then spoon half the batter into a greased bundt cake pan, followed by the streusel, and then the rest of the batter. Bake for about 45 minutes at 350 degrees, until toothpick comes out clean (convection oven: 45 minutes at 325 degrees.) Cool slightly before removing from pan. Yield: 12 servings. Freezes well.