Gluten Free Banana Cake - cooking recipe

Ingredients

1/3 cup white bean flour
1/4 cup sorghum flour
2/3 cup tapioca flour
2/3 cup cornstarch
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons egg substitute
1/2 teaspoon salt
1/3 cup buttermilk
1 cup mashed banana
1 tablespoon lemon juice
1/2 cup margarine
1 1/3 cups white sugar
3 eggs
1 1/2 teaspoons vanilla

Preparation

Preheat oven to 350 degrees.Grease a 9x13 oblong cake pan and dust lightly with rice flour.
In a medium bowl, whisk together the bean flour,sorghum flour, tapioca flour, cornstarch, xanthan gum, baking powder, baking soda, egg replacer, and salt. Set aside.
In a smaller bowl, stir together the buttermilk , mashed bananas, and lemon juice.
In the bowl of the mixer, cream the margarine and sugar until creamy. Add the eggs, one at a time, beating until smooth, and fluffy. Add the flavouring. Add half the the dry ingredients and half the banana mixture. Beat until just smooth. Repeat with the second half. Beat about 1 minute (don't overbeat).
Spoon into the prepared pan.Bake for approximately 35-40 minutes, or until a tester comes out clean and the edges of the cake seperate slightly from the pan.
Cool before serving. You may cut the cake into squares and top with whipped cream ( with a couple of fresh banana slices for decoration) or frost with your favourite icing.