Gluten Free Banana Bundt Cake

This gluten free Banana Bundt Cake is a variation of my basic recipe for banana muffins. This is the kind of recipe gluten free cooks need and love. From everyday banana bread to an impressive dessert worthy of birthday candles, this recipe is a keeper!

this gluten free recipe

Technically cake is sweeter than muffins and often has frosting. Muffins are supposed to be a form of bread (banana bread), served for breakfast so should be less sweet. Muffins would never have icing. (Gasp if you've done that!) For my everyday style of baking I disregard these finer points and make this recipe in many different ways.

Variations

I've made this recipe in almost every kind of baking pan I have; a heart, a circle, a square, and a bundt pan. When the occasion calls for a gourmet presentation make this recipe and try any of these ideas to make your cake extra special.

• Ice the whole cake with cream cheese icing, garnish with nasturtium blossoms or other edible flowers from your garden. Be sure to serve it on a pedestal tray.
• For an over-the-top sweet dessert drizzle caramel sauce on top of the chocolate glaze. I think this version may need a sprinkling of sea salt for a Salted Caramel Chocolate Banana Bundt Cake. Wow!
• Try similar ideas using mini Bundt cakes for individual servings.
• Add a bit of coconut flour to the recipe (see banana muffin recipe for directions), fold toasted coconut into the batter and cover the cake with a light coconut frosting.
• Streusel topping can be added to the Bundt pan before pouring in the batter to add a crunchy sweetness on top of your cake.

I use this same idea to make cake from my Rhubarb Streusel Muffins and Cranberry Orange muffins.

Equipment

A Bundt pan is a great addition to your collection of baking pans. The hole in the center solves the problem of your cake not cooking right to the middle. A Bundt pan also has ridges along the sides that make a pretty design. The mini Bundt pans, called Bundtlettes, are perfect for those who like cute individual treats.

Bundt pans are available in various sizes with most recipes calling for a 9-inch or 10-inch Bundt pan. Not only can you make cakes in them but people also use them to make ice moulds, jellied desserts and even meatloaf.

These kind of cakes should be served on a glass cake stand (pedestal tray) for a gorgeous presentation.

Gluten free baked goods should be baked slightly longer than the toothpick test making it important to use a kitchen timer. Learn how long it bakes in your oven and write it down so you can repeat your success.

Gluten Free Banana Bundt Cake

This Bundt cake is a slight variation of a basic recipe for banana muffins. Adding a chocolate glaze or cream cheese icing makes it worthy of any celebration. This is the kind of recipe gluten free bakers need!

5 from 1 vote

Print Pin Rate

Course: Baking, Dessert

Cuisine: Canadian

Keyword: Banana Bundt Cake, gluten free banana bundt cake

Cook Time: 1 hour hour

Total Time: 1 hour hour

Servings: 12 slices

Calories: 441kcal

Author: Cinde Little

Ingredients

DRY INGREDIENTS

• ▢ 2¾ cups EGFG gluten free flour blend* (360 g)
• ▢ 1 cup sugar
• ▢ 1½ teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¾ teaspoon xanthan gum
• ▢ ½ teaspoon salt
• ▢ ½ cup chopped walnuts or pecans (optional)

WET INGREDIENTS

• ▢ 6 ripe bananas
• ▢ 4 eggs
• ▢ ½ cup vegetable oil
• ▢ 2 teaspoon vanilla

CHOCOLATE GLAZE

• ▢ 4 oz semi sweet chocolate
• ▢ ¼ cup butter
• ▢ 2 tablespoon whipping cream

GARNISH

• ▢ banana slices

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 325°F. Lightly oil 9-inch Bundt pan.
• In a large bowl combine flour, sugar, baking powder, baking soda, xanthan gum and salt. Whisk thoroughly, set aside.
• In another bowl mash bananas, add eggs, oil and vanilla. Mix thoroughly.
• Add the wet ingredients to the dry ingredients and stir until combined.
• Fold in nuts if using.
• Fill Bundt pan and bake in preheated oven for 45-50 minutes until browned and starting to pull away from the sides of the pan. Cover with foil if the cake is brown on top but not quite cooked in the center. Continue cooking until done.
• Cool completely on a wire rack.
• Invert cake onto serving platter. Top with chocolate glaze and banana slices.

CHOCOLATE GLAZE

• While the cake is cooking combine chocolate, butter and whipping cream in a small pan over low heat. Stir until smooth. Let cool slightly before pouring over the cake.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour

Bundt cake is baked and cooled right in the pan. Baking the cake until done ensures that your cake will come out of the pan cleanly when inverted.

Variation: This cake is also delicious with a caramel drizzle on top of the chocolate glaze. If you're a salted caramel fan, add a sprinkling at the last minute. For something completely different, cover this cake in cream cheese frosting and garnish with edible flowers.

Nutrition

Serving: 100g | Calories: 441kcal | Carbohydrates: 56g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 300mg | Potassium: 312mg | Fiber: 6g | Sugar: 29g | Vitamin A: 278IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg

Tried this recipe?Mention @everyday.gf.gourmet!