Gluten-Free Banana Bundt Cake (with brown sugar icing)
This gluten-free banana bundt cake is soft, moist, and full of rich banana flavor. It’s baked in a bundt pan and finished with a sweet brown sugar glaze that adds the perfect caramel-like touch. Made with simple ingredients, this cake is a great way to use ripe bananas and makes a crowd-pleasing dessert for any occasion. This easy banana bundt cake is a delicious gluten-free treat.
Jump to Recipe
About this gluten-free banana cake with glaze
This simple GF Banana Cake is a basic recipe to always have on hand. It’s soft, moist, bursting with banana flavor and full of walnuts. For more gluten-free banana baking ideas, here is the link to these chocolate banana muffins.
The easy GF bundt cake is drizzled with a fantastic brown sugar icing, but you can leave it as it is. It’s made with simple ingredients, easy to make, and perfect for any occasion. It’s a great way to use ripe bananas and makes delicious gluten-free treats. It’s also freezer-friendly!
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 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 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 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.
- Spiced cake: add ground cinnamon and nutmeg for a strong version.
- Add-ins: add chocolate chips for a chocolatey version.
- Serving options: leave the cake as it is, or drizzle with cream cheese frosting, or caramel.
- Regular pan: Bake the cake in a 9-inch round baking pan or similar.
For more simple gluten-free baking recipes
- Banana Buckwheat Cake
- Tangerine Bundt Cake
- Chocolate Banana Muffins
- Banana Buckwheat Muffins
- Easy Banana Muffins
Gluten-Free Banana Cake (with brown sugar icing)
Ingredients
- 2 ½ 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 room temperature
- 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.