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Ingredients
  • 2 cups ( 280 g) all purpose gluten free flour blend (I used Better Batter; click through for full information)
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • ¾ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅔ cup ( 133 g) granulated sugar
  • 8 tablespoons ( 112 g) unsalted butter melted and cooled
  • 2 ( 100 g (weighed out of shell)) eggs at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • ⅔ cup ( 150 g) 150 g sour cream, at room temperature
  • 1 cup ( 200 g) 200 g ripe bananas peeled and mashed lightly (from about 2 medium-size bananas)
  • 1 small ripe banana for the top (optional)
Steps
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