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!

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!)

I use this same idea to make Rhubarb Coffee Cake with my Rhubarb Streusel Muffin recipe. That means you may can do the same thing with your favourite recipe. Feel free to call it whatever you want.

Ingredients

By doubling the muffin recipe, adding a little more binder, and baking it in a Bundt pan the result is an impressive dessert. To learn about binders in gluten free baking check out this post, How To Use Binders in Gluten Free Baking.

• EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
• sugar
• baking powder & baking soda
• xanthan gum
• salt
• walnuts or pecans (optional)
• ripe bananas
• eggs
• vegetable oil
• vanilla
• semi sweet chocolate
• butter
• whipping cream

See recipe card for exact amounts.

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.

this gluten free recipe

• 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.

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.

Top Tip

Buy a Bundt pan. When I first started gluten free baking I tried to make my Cranberry Orange Coffee Cake in a regular 9-inch springform pan. The gluten free batter wasn't strong enough to hold up the topping and I couldn't get it to cook all the way to the centre. I ended up turning my cake into Cranberry Orange muffins but I learned that choosing a Bundt pan was the solution.

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!

Print Pin Rate

Course: Baking, Dessert

Cuisine: Canadian

Keyword: Banana Bundt Cake, gluten free banana bundt cake

Cook Time: 1 hour hour

Servings: 12 slices

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

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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.

Let me know in the comments below how your Banana Bundt Cake turned out.