Gluten-Free Banana Bundt Cake with Brown Sugar Icing

This gluten-free banana bundt cake is soft, moist, and packed with rich banana flavor. Baked in a bundt pan and finished with a sweet brown sugar glaze, it has a tender crumb and a subtle caramel-like finish. It’s an easy way to use ripe bananas and makes a beautiful dessert for sharing or simply want a homemade banana cake.

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Gluten-free banana cake with glaze

This gluten-free banana bundt cake is soft, moist, and packed with banana flavor, with toasted walnuts throughout and a simple brown sugar icing drizzled over the top.

It’s the kind of banana cake that works especially well in a Bundt pan: easy to slice, easy to share, and pretty enough to serve without much fuss. The brown sugar icing adds a light caramel-like finish without taking over the banana flavor.

If you have a few ripe bananas ready to use, this is a simple way to turn them into a gluten-free cake with plenty of texture and flavor. If you love baking with ripe bananas, you might also want to try these Gluten-Free Banana Muffins for an easy, smaller-batch option.

What goes in: ingredients notes

Some NOTES about the main ingredients of this recipe:

• Flour: gluten-free all-purpose flour blend.
• Butter: softened unsalted butter.
• Eggs: room-temperature eggs are better.
• Yogurt: full-fat natural yogurt, Greek-style. Plain yogurt helps keep the cake soft and moist.
• Milk: whole milk for the best consistency and flavor.
• Bananas: Use very ripe bananas with plenty of brown spots. They’re easier to mash, sweeter, and give the cake a stronger banana flavor and softer texture.
• Walnuts: chopped and toasted. Toasting the walnuts before chopping them brings out their flavor and gives the cake a better crunch.

How to make this gluten-free banana cake

Preheat Oven to 350°F (180°C). Lightly grease a 10-inch bundt cake pan.

Whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Beat the softened butter and sugar with an electric mixer for about 2 minutes, until light and pale. Add the eggs one at a time, beating after each addition. Add the mashed bananas, vanilla extract, and yogurt, and mix until combined.

Add the dry ingredients along with the milk, and mix until the batter is well incorporated. Avoid overmixing once the flour has been added.

Finally, fold in the chopped toasted walnuts.

Pour the batter into the prepared Bundt pan.

Bake for 45-50 minutes. Because ovens can vary, check the cake toward the end of the baking time by inserting a toothpick into the center. It should come out clean, without streaks of batter.

Let the cake cool before removing it from the pan.

How to make the brown sugar icing:

Place the diced butter, brown sugar, and milk in a small saucepan. Bring the mixture to a simmer, stirring frequently until the sugar has dissolved. Remove from the heat and let it cool.

Add the vanilla and powdered sugar, then whisk until the icing reaches a consistency that can be drizzled over the cake. If the icing is too thick, add a little milk. If it is too thin, add a little more powdered sugar.

Wait until the cake is completely cool before adding the icing. Drizzle it over the top and finish with the chopped toasted walnuts.

How to store it

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days, or up to a week. You can also freeze it. For easier serving later, slice the cake before freezing so you can thaw only what you need.

Good to know: baking tips

• Let the cake cool before removing it from the pan. Bundt cakes are easier to release once they have had time to set.
• Let the icing cool before drizzling. You want it thick enough to cling to the cake while still being easy to drizzle.
• Toast the walnuts before adding them. This gives them more flavor and keeps their texture noticeable in the cake.

You might wonder: FAQ

Can I make this banana Bundt cake ahead of time? Yes. The cake can be made ahead and stored covered until you are ready to serve it. You can also freeze it, preferably sliced.

Does this banana Bundt cake need the icing? No, you can serve the cake without the brown sugar icing, but the icing adds a sweet brown sugar finish that pairs well with the banana and toasted walnuts.

Can I substitute sour cream for the yogurt? Yes. You can replace the yogurt with sour cream in the same amount. It will still give the cake a soft, moist texture.

Can I bake this banana cake in a regular pan? Yes. If you don’t have a Bundt pan, you can bake the cake in a 9-inch round baking pan or a similar-sized pan. The baking time may vary depending on the pan, so check the cake for doneness before removing it from the oven

For more gluten-free banana recipes

• Banana Buckwheat Cake
• Chocolate Banana Muffins
• Banana Buckwheat Muffins
• Easy Banana Muffins

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