{Gluten-Free} Banana Bundt with Almond Butter Glaze
I return to banana cake again and again because there are so many iterations one can do with it — a loaf, a walnutty cake round, or a lovely bundt with a lightly sweetened almond butter glaze. This is yet another highly consumable cake made with a simple blend of sorghum and tapioca flours and naturally sweetened by the bananas and a bit of coconut sugar.
I’ve really gotten into sorghum flour in my baking because it’s a whole grain flour with good health benefits and it has such a lovely neutral, wholesome flavor that works so well especially in combination with a starchy flour or another gluten-free flour like rice flour. I like to have a good stash of recipes that span the range of two gluten-free flours in combination — or sometimes even just one — or up to four or five. Each flour brings a distinct flavor and texture profile that I’ll complement with a natural sweetener and make sure it works well with the other ingredients in the recipe such as fruit, nuts, etc. This is a reason I’ll always advocate for blending flours for a specific recipe rather than using a gluten-free blend. If you keep a range of flours in your pantry and use a scale it hardly takes any extra time. That’s my little PSA for the day.
So for this cake, bananas pair beautifully with the sorghum flour and the dark coconut sugar brings a deep almost caramelized undertone. As always, bananas are pretty sweet on their own so you can use a little less sugar here than you might otherwise. I haven’t done this with a chocolate glaze but it is definitely on the “up next” list.
Til next time – N x
Need substitutions? Swap oat flour for the sorghum flour and arrowroot for the tapioca flour. Swap granulated sugar for the maple sugar. And if you don’t do eggs, try four flax eggs in place of the eggs and yolks.
Gluten-Free Banana Bundt Cake with Almond Butter Glaze
Ingredients
For the Cake
- 4 very ripe bananas
- ½ cup cup olive oil
- ¾ cup coconut sugar
- 2 large eggs
- 2 egg yolks
- 2 tsp pure vanilla extract
- 2 cups/245 g sorghum flour
- 1 cup/100 g tapioca flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp fine sea salt
For the Glaze
- ¼ cup almond butter
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- ¼ tsp fine sea salt
- 2 tbsp arrowroot powder
Instructions
Make Cake
- Grease a bundt pan well with olive oil. In a food processor or with an immersion blender, puree the bananas until very smooth.
- Place banana puree in a large bowl and whisk in the olive oil, coconut sugar, eggs, egg yolks, and vanilla extract. In a medium bowl, whisk together the flours, baking powder, baking soda, ground ginger, and sea salt. Add the dry ingredients to the wet and whisk very well to combine.
- Pour batter into the prepared pan and heat the oven to 350° F. Let the batter rest while the oven heats to allow the flours to hydrate. Place pan in the oven and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Remove pan from oven, place on a rack, and let cool in the pan for 10 minutes before gently turning out onto the rack to cool fully.
Make Glaze
- While the cake is cooling, make the glaze: in a small pot over medium heat, combine the almond flour, coconut oil, maple syrup, and sea salt. Melt the ingredients together until smooth, then whisk in the arrowroot powder. When the cake is cool, pour the glaze over the cake.
- Cake will keep, well wrapped in the fridge, for 5 days.