Sour Cream Banana Coffee Cake

For a little while, I followed a gluten-free diet. During that time I was trying many recipes to see which ones "worked" when they were prepared with gluten alternatives. This is a breakfast bread, or a dessert - and it worked well!

Ingredients:

1/4 cup butter

8 TBS. sugar (unrefined)

1 egg

1/4 tsp. gluten free vanilla extract

1 ripe banana, mashed

1/4 cup sour cream

1 cup gluten-free flour (if there is one you like cooking with, i.e. almond flour, or rice flour that is fine. There are some gluten-free blended flours on the market, too. )

1/2 tsp. gluten free baking powder

1/2 tsp. gluten free baking soda

1/8 tsp. salt

1/4 cup chopped walnuts

1/4 tsp. ground cinnamon

Directions:

1. In a small mixing bowl, cream butter and 6 of the TBS of sugar. Beat in egg and vanilla. Stir in banana and sour cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. In a separate bowl, combine the cinnamon, walnuts, and remaining 2 TBS. sugar.

2. Spoon half of the batter into a greased bread pan. Sprinkle with the walnut/cinnamon/sugar mixture. Spoon on the remainder of the batter. Bake @ 350 degrees for 30-38 mins, or until a toothpick inserted in center comes out clean. Cool in pan 10 mins then remove to a wire rack!