180 g butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
3 large ripe bananas, mashed
2 cups gluten free flour mix
2 tsp baking powder, gluten free
½ tsp baking soda
½ cup sour cream
icing sugar, gluten free, to finish
Preheat oven to 170°.
Line the base of a 23 cm ring tin with baking paper.
Cream the butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in the vanilla and the mashed bananas.
Sift together the flour mix, baking powder and baking soda.
Carefully fold in to the banana mixture, and then finally fold in the sour cream until all is well combined.
Spoon the mixture in to the prepared tin.
Bake for 40–45 minutes until a cake skewer comes out clean when tested.
Leave the cake in the tin for 10 minutes before turning out on to a wire rack to cool.
Dust with icing sugar.