Gluten Free Banana Bundt Cake

Banana Bundt Cake on a pedestal tray drizzled with Chocolate Glaze and topped with banana slices.

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!

Course Baking, Dessert

Cuisine Canadian

Keyword Banana Bundt Cake, gluten free banana bundt cake

Cook Time 1

Total Time 1

Servings 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

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.

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