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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 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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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
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 eggs, room temperature
  • 1 cup mashed bananas, about 2 bananas
  • 1 teaspoon vanilla extract
  • ⅔ cup yogurt
  • ¼ cup milk
  • 1 cup walnuts and 1/4 cup to sprinkle, chopped and toasted

For the brown sugar icing:

  • ¼ cup unsalted butter, diced
  • ⅓ cup brown sugar
  • 3 tablespoons milk
  • ¾ 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 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.

For 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.

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. For easier serving later, slice the cake before freezing so you can thaw only what you need.