Gluten Free Banana Bundt Cake

Banana cake is always a classic because there are so many iterations one can do with it -- a layered gluten free banana cake with cream cheese frosting, a banana snack cake, a gluten free banana walnut cake, a gluten free banana peanut butter cake... I could go on (ok, one more: this dreamy gluten free banana cake with chocolate frosting)! But this version, adapted from the New York Times, well, takes the cake.

It's rich, it's tender, it's fluffy, it's packed with bananas and chocolate, it's got my favorite mix of oat and almond flours in the right quantities. And it doesn't need anything to finish except maybe a light dusting of powdered sugar over top. I tend to keep things simple and serve it plain, with a cup of tea (the Times calls this a banana tea cake, after all).

Of course, a little whipped cream alongside or even a scoop of vanilla ice cream will dress it up for dessert. You could also try a simple maple glaze for a bit more sweetness or to make it more of a seasonal treat in the fall. Whatever you do, though, don't skip making this humble beauty.

Why Another Banana Cake?!

Yes ... I accept that I have a thing for bananas and using them in oat flour banana bread, cakes, gluten free banana bread muffins, and more (banana pancakes, anyone?). But the glory of bananas is that they can be tucked into so many bakes, bringing natural sweetness and moisture. This cake is a worthy contender for the banana baking list. It's:

• Quick & easy. Well, this batter is made in just one bowl. So, right there that's a great reason to make it, especially since everything is layered in without any fuss.
• Beautifully gluten-free. I dare you to serve this to someone and let them guess it's gluten-free. Chances are, they will have no idea. The crumb is so smooth and fluffy, thanks to the gluten-free flours, it rivals any made with all-purpose flour.
• A nice use of bananas. I don't know about you, but I'll inevitably have at least a couple of very ripe bananas on the counter that my kids refuse to eat. Yes, this is probably why I have so many banana recipes on this website! This cake is another reason not to throw them in the compost bin.

Ingredients Needed

Here's what you'll need to make a banana bundt cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Unsalted butter at room temperature is best. Swap non-dairy butter if needed.
• Granulated sugar
• Eggs - Large or medium eggs work well.
• Vanilla extract - I use pure vanilla extract or vanilla bean paste.
• Bananas - You'll need about 1 cup (or 2 bananas) of very ripe mashed bananas.
• Oat flour - Learn how to make oat flour at home or buy a package of (certified gluten-free if necessary) oat flour at the store. Substitute brown rice flour if you don't eat oats.
• Almond flour - I use fine-ground almond flour. Note that almond flour will give more texture. Substitute another nut (walnuts are lovely) if you don't eat almonds, or another gluten-free flour.
• Leavening - A mix of baking powder and baking soda.
• Salt - I use fine sea salt, and table salt also works.
• Yogurt - Plain whole fat or low-fat yogurt is my choice here. Swap Greek yogurt for a higher-protein option.
• Chocolate chips - I use semisweet chocolate chips. Feel free to use a chopped chocolate bar, or milk chocolate chips for a sweeter option that would go really nice with the banana.

Tips, Substitutions & Serving Notes

• Grease that pan. Bundt cakes are notorious for causing angst when removing the baked cake from the pan. I use plenty of butter (oil also works) to get into the nooks and crannies of the pan. You can also use baking spray.
• Dairy-free. Swap the butter for melted coconut oil or non-dairy butter; trade the yogurt for non-dairy yogurt.
• Spices. Make this into a fall-forward cake by adding 1 teaspoon of pumpkin pie spice, or 1 teaspoon of ground cinnamon to the batter when you add the flours.
• Add nuts: Add ½ cup chopped walnuts or pecans, or use 1 cup of chopped nuts instead of the chocolate chips for a different take.
• To serve: Sift powdered sugar over the top, or drizzle with simple chocolate icing. Add a dollop of whipped cream or a scoop of ice cream if serving as a dessert.

Proper Storage

• Counter - This cake lasts pretty well at room temperature because of the bananas; store it, covered, on the counter for up to 3 days.
• Fridge - Make it last longer in the fridge, or if you're experiencing hot weather. Transfer the cake to an airtight container or keep it tightly covered in the fridge for up to 5 days.
• Freezer - Wrap the whole cake or leftovers in foil or place it in a freezer-safe, sealable bag and store in the freezer for up to 3 months. Thaw in the fridge before serving.