Well, the original recipe is from Karina's Kitchen:, and she actually made a Bundt cake. But I like to make it as muffins....and boy are they good!! No one could possibly tell they are gluten free.
3 medium very ripe bananas, mashed into puree
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
2 tablespoons raw agave nectar or honey
1/2 cup light olive oil
1 1/3 cups golden brown sugar
1 cup buckwheat flour (or superfine brown rice flour)
1 cup sorghum flour
1/2 cup tapioca starch/flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
2 teaspoons fine grated lemon zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 heaping cup organic frozen wild blueberries
In a large mixing bowl, beat together bananas, eggs, vanilla, lemon juice, honey or agave nectar, oil and brown sugar until smooth. Add in the flours, baking soda, baking powder, salt, xanthan gum, lemon zest, cinnamon and nutmeg and beat until smooth. Fold in frozen blueberries
If you want muffins, grease muffin pans and fill each cup about 1/2 full. Last time I made this recipe it made 20 muffins. Bake in the center of preheated oven for about 20 minutes.
If you really want a bundt cake, grease the pan, scoop the batter into the pan and smooth evenly. Bake in the center of a preheated oven for 40 to 50 minutes until the cake is firm but gives slightly to touch.
Cool on a wire rack. Enjoy!!