Egg-Free, Dairy-Free Banana Snackin' Cake

[Gloria]

This doesn't need any frosting and tastes great! It doesn't fall apart, either.

2/3 c. sorghum flour - can substitute 1/3 c. buckwheat flour* for 1/3 c. sorghum flour
1/4 c. quinoa flour
2 Tbsp. tapioca starch
1 1/2 tsp. xanthan gum
1 tsp. egg replacement
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. mashed bananas
3/4 c. sugar (can substitute part with Splenda)
1/3 c. vegetable oil
1/3 c. water
1 tsp. vanilla

Combine sorghum (and buckwheat, if used) flour, quinoa flour, tapioca starch (flour), xanthan gum, baking powder, baking soda egg replacement and salt. Mix well.

Place bananas in blender and puree. Add sugar, oil, water, and vanilla until combined. Add mixture to dry ingredients and mix just until combined.

Pour batter into greased, lined 8 X 8" pan. Let stand for 30 minutes. (I didn't do this - maybe it rises higher). Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan on a rack for 10 minutes. Remove from pan and let cool completely on rack.

* I buy buckwheat groats (unroasted white buckwheat) and grind them in my blender to make buckwheat flour. The buckwheat flour in stores is made from roasted buckwheat and imparts a stronger flavor to baked goods.