Cucina Nicolina

  • Gluten-Free Recipes
  • Cookbook
menu icon
go to homepage
  • About
  • GF Spring Favorites
  • Recipe Index
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • GF Spring Favorites
    • Recipe Index
    • Cookbook
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • A gluten free funfetti cupcake cut in half on a plate.
      Gluten-Free Funfetti Cupcakes
    • A loaf of porridge bread with a slice of bread.
      Leftover Porridge Bread
    • A cute bunny bread decorated with raisins.
      Homemade Bunny Bread
    • Cups of milk and plates of chocolate chip and walnut cookies.
      Chocolate Chip and Walnut Oatmeal Cookies
    • A loaf of no knead whole wheat bread on a white counter.
      No Knead Whole Wheat Bread
    • A bowl of vegetarian white chili served with cornbread.
      Vegetarian White Chili
    • A gluten free unicorn cake topped with sprinkles.
      Gluten Free Unicorn Cake
    • Slices of cranberry walnut bread cut from a loaf.
      No-Knead Cranberry Walnut Bread
    • A unicorn bar turned on its side on a plate with more bars.
      Unicorn Bars
    • A pitcher of homemade lemonade with lemons and glasses of lemonade.
      Homemade Lemonade
    • A loaf of cinnamon raisin bread on a wooden cutting board cut into slices.
      No Knead Cinnamon Raisin Bread
    • A bowl of gluten free chili on a napkin with a spoon in it.
      Gluten Free Chili
    Home » Recipes » Gluten Free Recipes

    Gluten Free Banana Bundt with Almond Butter Glaze

    Modified: May 17, 2024 · Published: Apr 22, 2022 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    I return to this gluten free banana bundt cake again and again. It's made with a simple blend of sorghum and tapioca flours and naturally sweetened by bananas and a bit of coconut sugar.

    Banana cake is always a classic 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.

    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.

    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.

    Prevent your screen from going dark

    Gluten-Free Banana Bundt Cake with Almond Butter Glaze

    Nicole Spiridakis
    I return to this gluten free banana bundt cake again and again. It's made with a simple blend of sorghum and tapioca flours and naturally sweetened by bananas and a bit of coconut sugar.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 300 kcal

    Ingredients
      

    For the Cake

    • 4 very ripe bananas
    • ½ cup cup olive oil
    • ¾ cup coconut sugar
    • 2 large eggs
    • 2 egg yolks
    • 2 teaspoon pure vanilla extract
    • 2 cups sorghum flour (245 grams)
    • 1 cup tapioca flour (100 grams)
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground ginger
    • ½ teaspoon fine sea salt

    For the Glaze

    • ¼ cup almond butter
    • 2 tablespoon coconut oil
    • 3 tablespoon maple syrup
    • ¼ teaspoon fine sea salt
    • 2 tablespoon 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.

    Nutrition

    Calories: 300kcal
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Gluten Free Recipes

    • A small plate of oatmeal walnut cookies.
      Gluten Free Oatmeal Walnut Cookies
    • A bowl of cheesy pasta with a bowl of cheese next to it.
      Gluten Free Cheesy Pasta
    • A slice of cinnamon swirl bread on a blue and white plate with a plate with more slices near it and a cup of coffee.
      Gluten Free Cinnamon Swirl Bread
    • A piece of chocolate chip cake on a white plate.
      Gluten Free Chocolate Chip Cake

    I'd love to hear from you! Please leave me a note. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

    My Popular Recipes

    • An oat flour blueberry muffin is cut in half on a blue and white plate.
      Oat Flour Blueberry Muffins

    • Slices of oat flour cake on plates with the cake in the background.
      Oat Flour Cake

    • A piece of vanilla cake on a blue and white plate.
      Oat Flour Vanilla Cake

    • An oat flour scone on a plate.
      Oat Flour Scones


    Welcome Spring!

    • A slice of gluten free lemon curd cake on a plate near the cake.
      Gluten Free Lemon Curd Cake

    • A cup of tea, a slice of gluten free carrot cake with a fork, and the cake.
      Gluten Free Carrot Cake

    • A lemon and poppyseed cake cake on a white plate.
      Gluten Free Lemon and Poppyseed Cake

    • A slice of gluten free angel food cake with sliced strawberries and whipped cream.
      Gluten Free Angel Food Cake

    Footer

    ↑ back to top

    Info

    Terms and Conditions

    Privacy Policy

    Accessibility

    Newsletter

    Sign up for my newsletter

    About

    About Me

    Writing Work

    Contact

    © Copyright 2025 Cucina Nicolina

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required