Gluten-Free Banana Bundt Cake (with brown sugar icing)
GF Banana Cake is moist, soft, and full of banana flavor. It’s drizzled with a brown sugar icing that adds richness. Perfect for any moment of the day!
Jump to Recipe
About this recipe
GF Banana Bundt Cake is a basic recipe to always have on hand. It’s super moist, soft, and full of walnuts. For another recipe of banana here is the link to this delicious chocolate banana muffins.
The cake is drizzle with a fantastic brown sugar icing, but you can also leave it as it is and is delicious. It’s super easy to make and is a basic recipe to always have on hand. Perfect for any moment of the day and freezes very well. You must add this cake to your easy gluten-free banana recipes.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: softened unsalted butter.
- Eggs: room temperature eggs are better.
- Yogurt: full-fat natural yogurt, Greek-style.
- Milk: whole milk.
- Bananas: ripe bananas.
- Walnuts: chopped and toasted.
How to make GF Banana Bundt Cake with brown sugar icing
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 the sugar with an electric mixer for 2 minutes until light and pale. Add the eggs, beating after each addition. Add the mashed banana, vanilla extrac,t and yogurt and mix.
Sift the dry ingredients into the mixture along with the milk and mix until well incorporated.
Finally, add the chopped toasted walnuts and mix. Pour the mixture into the prepared pan.
Bake for 45-50 minutes, keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter.
Let cool before removing.
For the icing: place the diced butter, brown sugar, and milk in a small saucepan. Bring to a simmer, stirring frequently until the sugar is dissolved. Remove from the heat to cool down. Add the vanilla and the powdered sugar and whisk until you get the desired consistency. If the icing is too thick, add a tablespoon of milk or powdered sugar; if it’s too runny.
When the cake is completely cold, drizzle the icing over the cake. Sprinkle with chopped toasted walnuts.
Storing
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, it’s better to slice it up before freezing so you don’t need to defrost the entire cake.
Variations
- Yogurt: replace yogurt with sour cream.
- Add-ins: you can also add chocolate chips.
- Serving options: leave the cake as it is, or drizzle with brown sugar icing, cream cheese frosting, or caramel.
For more related recipes
- Banana Buckwheat Cake
- Tangerine Bundt Cake
- Chocolate Banana Muffins
- Banana Buckwheat Muffins
- Easy Banana Muffins
Gluten-Free Banana Bundt Cake (with brown sugar icing)
Ingredients
- 2 1/2 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 3 eggs
- 1 cup mashed bananas about 2 bananas
- 1 teaspoon vanilla extract
- 2/3 cup yogurt
- 1/4 cup milk
- 1 cup walnuts and 1/4 cup to sprinkle chopped and toasted
For the brown sugar icing:
- 1/4 cup unsalted butter diced
- 1/3 cup brown sugar
- 3 tablespoons milk
- 3/4 cup powdered sugar
Instructions
- 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 the sugar with an electric mixer for 2 minutes until light and pale. Add the eggs, beating after each addition. Add the mashed banana, vanilla extract. and yogurt and mix.
- Sift the dry ingredients into the mixture along with the milk and mix until well incorporated. Finally, add the chopped toasted walnuts and mix. Pour the mixture into the prepared pan.
- Bake for 45-50 minutes, keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter.
- Let cool before removing.
For the brown sugar icing:
- Place the diced butter, brown sugar, and milk in a small saucepan. Bring to a simmer, stirring frequently until the sugar is dissolved. Remove from the heat to cool down. Add the vanilla and the powdered sugar and whisk until you get the desired consistency. If the icing is too thick, add a tablespoon of milk or powdered sugar; if it's too runny.
- When the cake is completely cold, drizzle the icing over the cake. Sprinkle with chopped toasted walnuts.
