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!
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.
Notes
Store the cake covered at room temperature for up to 3 days or in the refrigerator for 5 days 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.