Banana Bundt Cake

We love bananas in our house and always have one or two bunches on our kitchen counter. Inevitably, there are bananas that don’t make it through the week. This Banana Bundt Cake is the perfect way to use those mushy bananas that no one wants to eat.

This bundt cake is also my son’s all time favorite. It is always on his list of requests when he comes home from college. 

Not too sweet and perfectly moist, it doesn’t need any frosting to make a delicious treat, which makes it  great for after school, lunches or a snack on the run.

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Print Recipe Banana Bundt Cake If you don't have a bundt pan, 2 9x5 loaf pans will work nicely.

Votes: 4
Rating: 4.75
You:

Rate this recipe!

Course

Dessert

Prep Time

20 minutes

Cook Time

45 minutes

Servings

MetricUS Imperial

Ingredients

• 2 cups all purpose gluten free flour mix with xanthan gum or a multi grain gluten free flour blend, see note*
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 8 tbsp vegetable shortening butter flavored or regular, I use half butter flavored and half regular
• 1 1/4 cup granulated sugar
• 2 eggs large room temperature
• 3-4 bananas very ripe, mashed
• 2 tsp maple syrup
• 3/4 cup mayonnaise
• 1 cup walnuts chopped, optional
• 1 cup chocolate chips optional, dairy free

Course Dessert Prep Time 20 minutes Cook Time 45 minutes Servings MetricUS Imperial Ingredients 2 cups all purpose gluten free flour mix with xanthan gum or a multi grain gluten free flour blend, see note* 1 1/2 tsp baking soda 1 1/2 tsp baking powder 2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 8 tbsp vegetable shortening butter flavored or regular, I use half butter flavored and half regular 1 1/4 cup granulated sugar 2 eggs large room temperature 3-4 bananas very ripe, mashed 2 tsp maple syrup 3/4 cup mayonnaise 1 cup walnuts chopped, optional 1 cup chocolate chips optional, dairy free

Votes: 4 Rating: 4.75 You: Rate this recipe!

Instructions

1. Spray a 9" or 10" bundt pan with cooking spray. If the spray collects at the bottom, invert the pan on a paper towel to allow the extra to drip off. Preheat oven to 350 degrees.
2. In a large bowl, combine gluten free flour, baking soda, baking powder, cinnamon and salt. Whisk until well blended.
3. In a stand mixer or large bowl, blend vegetable shortening on medium until creamy. Add granulated sugar and mix on low until blended. Turn mixer speed up to medium high and blend until mix is light and fluffy.
4. Add eggs one at a time, mixing well between each addition.
5. Add mashed banana, maple syrup and mayonnaise, mixing until well incorporated.
6. On low, slowly add dry ingredients to stand mixer. Blend until well incorporated.
7. If desired, add chopped walnuts to batter and mix on low until incorporated.
8. Pour batter into prepared bundt pan, making sure that the batter is evenly distributed.
9. If desired, add chocolate chips on top of the batter. With a knife or inverted spatula, cut chips through the batter to distribute.
10. Bake in a 350 degree oven for 45 to 50 minutes, or until the edges begin to pull away from the pan and a tester inserted in the center comes out clean. If you are using a 9" bundt pan, it may take longer to bake.
11. Set pan on a cooling rack for 10 minutes. Invert cake onto a cooling rack and allow to cool completely.
12. Plate cake and if desired, dust with powdered sugar before serving.

Recipe Notes

This cake stores well loosely wrapped in plastic on the countertop.

If your gluten free flour mix does not contain xanthan gum, add 2 teaspoons xanthan gum to your dry ingredients.

This Banana Bundt Cake is gluten free, dairy free and vegetarian.

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Renee Lumbreras