Gluten Free Banana Bundt Cake
This rich, gluten free banana bundt cake is made with plenty of butter and sugar, then swirled with bananas and chocolate chips.
Servings: 10 servings
Calories: 323kcal
Ingredients
- ¾ unsalted butter room temperature
- 1 cup sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup mashed very ripe bananas about 2 bananas
- 1 ½ cups oat flour (180 grams)
- ½ cup almond flour (60 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ¼ cup plain yogurt , or Greek yogurt
- 1 cup semisweet chocolate chips
Instructions
- Heat oven to 350℉. Lightly oil a 10-cup Bundt pan.
- Using an electric mixer, beat together ¾ unsalted butter and 1 cup sugar until pale and fluffy, about 3 minutes. Beat in the 3 large eggs one at a time, then beat in the 2 teaspoons pure vanilla extract.
- Beat in the 1 cup mashed very ripe bananas (batter may "break" or look grainy, this is normal). Now mix in the 1 ½ cups oat flour, ½ cup almond flour, 1 teaspoon baking powder, and ¼ teaspoon fine salt. Finally, beat in the ¼ cup plain yogurt, then fold in the 1 cup semisweet chocolate chips.
- Scrape the batter into the prepared pan and let it rest while the oven heats. Place the pan on a baking sheet, then bake until a tester inserted into cake comes out clean (except for melted chocolate), about 45 minutes.
- Cool the cake in the pan for about 15 minutes, then carefully unmold it onto a serving plate. Allow to cool another 15 minutes before serving.
Notes
Adapted from the New York Times.
- 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.
Nutrition
Calories: 323kcal | Carbohydrates: 46g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 139mg | Potassium: 240mg | Fiber: 4g | Sugar: 29g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg