Go Back
Banana cake with brown sugar and walnut icing on a white plate, with a slice of the cake cut out.

Gluten-Free Banana Cake (with brown sugar icing)

Josefina Almond Yes
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Cakes
Cuisine International
Servings 8

Ingredients
  

  • 2 ½ cups 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 sugar together 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, keeping 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 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.
Keyword Banana Cake, Banana recipes, Bundt Cake, Easy banana cake, easy gluten-free banana cake, gluten-free banana baking ideas, gluten-free banana bundt cake, Gluten-free Banana Bundt Cake with brown sugar icing, Gluten-free banana cake, gluten-free banana cake with glaze, gluten-free banana dessert, Gluten-free banana recipes, gluten-free bundt cake recipe, Gluten-free bundt cake recipes, gluten-free cake with icing, Gluten-free easy banana cake, homemade banana cake, moist and soft cake, ripe banana recipes gluten-free, walnuts