Gluten-Free Banana Almond Bundt® Cake Recipe

Banana Bundt cake made with almond flour
Almond flour makes this banana Bundt® cake gluten-free gorgeous.

Almond Flour Cake Love

Baking weather has arrived. Are you feeling the urge? I am. It's Bundt® Cake time. Time for stirring up gluten-free cake batters with soft ripe bananas,  pumpkin puree, and applesauce, filling the kitchen with the warm sweet scent of cinnamon. Time to tie on your cute little apron and invoke your inner Domestic Goddess. Because the groovy-spooky Fall Equinox is right around the corner, I am sorry to tell you. Summer fun is fading fast, Sweetpea. Your tan lines are disappearing.

Your UGGs are calling.

So paw through your stash of rocket shaped Popsicle molds, drink umbrellas and pool party napkins. Get ready to retire the flamingo adorned lemonade pitcher (unless you happen to live in Boca Raton). Snake your way into the back dark corner of your kitchen closet.

Liberate the Bundt® pan you haven't used since Ground Hog Day.

It's dusty but it cleans up nice.

Almond flour banana cake slice on a plate and it is gluten-free
A rich and tasty banana cake made with almond flour.

Karina's Banana Almond Bundt® Cake Recipe

Recipe posted September 2010.

Steve made this luscious cake using three free-range organic egg whites but if you wish to keep this cake vegan, using Ener-G Egg Replaceregg replacer also works. You'll need an egg replacer that equals 1/3 cup liquid.

Preheat oven to 350ºF. Prepare a Bundt® cake pan by rubbing a little oil in it. Dust with a quick sprinkle of gluten-free flour if you like.


In a large mixing bowl, beat together until smooth:

1 liquid cup fresh banana puree (2-3 ripe medium organic bananas)
3 free-range organic egg whites, beaten or Ener-G Egg Replacer whisked till frothy
1/2 cup light olive oil
1 1/3 cups organic light brown sugar
1 tablespoon organic raw agave nectar or honey
1 teaspoon fresh lemon or lime juice1 tablespoon bourbon vanilla extract

Add in and beat:

1 cup almond meal/flour
1 cup sorghum flour
1/2 cup tapioca flour/starch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon


Beat for one minute until the cake batter is smooth. Scoop the batter into the prepared Bundt® cake pan and even out the surface with a silicone spatula.
Bake in the center of a preheated oven for 40 to 50 minutes (mine took 45 minutes) until the cake is firm but gives slightly to a gentle touch; test with a cake tester if you like. If you use a smaller pan, it may take longer to bake through.

Cool on a wire rack. When the cake is cooled place a serving plate on top of the pan and invert the pan to release the cake onto the plate.
Sprinkle with powdered confectioner's sugar, if you desire.

Serves 12-15.

This rich banana cake freezes well. We wrap slices in foil and bag them in freezer bags for take along treats.

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A slice of banana cake, and coffee. Heaven.

More gluten-free Bundt® cake love:

Rhubarb Lemon Bundt Cake from Celiac Teen
Maple Bundt Cake, Gluten-Free at Four Chickens
Gluten-Free Chocolate Chip Bundt Cake from The Gluten-Free Homemaker
Pumpkin Chocolate Chip Mini-Bundt Cakes at I Am Gluten-Free
Pumpkin Bundt® Cake (vegan) here on Gluten-Free Goddess
Banana Blueberry Muffin Cake (nut-free) at Gluten-Free Goddess

xox Karina


Valerie @ City|Life|Eats said...

This looks lovely. I should mention that the first gluten-free cake I ever made was your Banana Blueberry Muffin Cake, which I love, so I am sure this one will be grand as well :)

Valerie @ City|Life|Eats said...

And PS thank you for stopping by my blog the day I had a little bit of fashion - I am now back to my lunchboxes for a little while, while I seek more inspiration of the non-cooking kind to blog about :) And yes you would totally rock the shrunken surplus style jacket :)

Carolyn said...

Fall baking, I adore it. I already have so many recipe ideas swirling around in my head, but now you've added bundt cake to it. I will never get out of the kitchen, at this rate!

Pure2raw Twins said...

Looks great! Banana and almond sounds like a perfect match :)

Lydia (The Perfect Pantry) said...

I have an embarrassingly large collection of Bundts for someone who doesn't bake. This recipe is tempting me to get one of them out of the cupboard!

Más allá de 365 sonrisas said...


Betsy said...

YUM! Hooray for fall! I'm also super excited to start making warm comfort food.

Linda said...

I am so glad the weather is cooling a bit here and I can turn my oven on. Your bundt cake looks delicious. Banana and almond sounds like a tasty combination. Thanks for the link love!

dreaminitvegan said...

What a pretty cake. I wish my husband baked and cooked sometimes, even though I do love it.
I'm not ready for the fall yet because it didin't seem like much of a summer, weather wise. Oh well. There's nothing like cozy fires and cuddling.

Anonymous said...

I was getting tired of the same-old, same-old when it came to using up the bananas I have stored in my freezer. This Banana-Almond Bundt cake looks like a wonderful way to use them up. I have a potluck coming up in 2 weeks and now know what to bring. Thanks for a great recipe.


GCZSJ said...

This looks wonderful!! I recently tried your blueberry almond muffins, and they didn't last long enough to freeze. I have a feeling once I make this, it will never make it to the freezer either!!! I've been waiting for fall weather to make the sweet potato corn bread to go with chili, so I think I am like Carolyn, and may never get out of the kitchen!

celia772 said...

I am so excited that I found this blog! Can't wait to try out this recipe, my family is going to have a family fall festival, and it would be a perfect item for me to bake! =)

Amy said...

This sounds delicious, but we can't do almond. Can I sub other flours. Maybe more sorghum and some millet (buckwheat is an issue as well). Also, when you measure brown sugar, do you mean packed?

Thanks so much for all the good eats!


Karina Allrich said...

Thank you all for the banana cake love. xox

As for subbing the almond flour- it's a big part of this recipe. I suggest trying my nut-free banana Bundt cake recipes instead.

Here they are: and

And as for brown sugar- I don't usually specify packed or unpacked. It's up to you. So many readers use less sugar- they keep it unpacked. If you like your cake a little sweeter, pack the brown sugar for the extra sweetness.

xox Karina

WizzyTheStick said...

Luckily I live in the Caribbean so the lemonade pitcher stays:-) Never fear it can live quite happily next to banana cake which is a favourite no matter what time of year

Deb Smith said...

This looks so yummy - perfect for the cooler weather. I'll be making it this weekend. Thanks!

The InTolerant Chef said...

I always have leftover eggwhites that I struggle to use up, I sometimes feed them to the dog! This is a much yummier sounding way to use them!

CDM said...

GF and DF...can't wait for some bananas to turn brown :)

Iris said...

Looks delicious! I can't think of bundt cakes without thinking of My Big Fat Greek Wedding, so in my head I always say bundt with a ridiculous Greek accent.

Jax said...

This looks fabulous! I, too, am so excited about the advent of Autumn and all the baking goodness it entails. But as this is my first gluten-free Fall, I can't tell you how thankful I am a friend pointed out your site to help me keep doing what I love while completely rewriting the way I eat.

Thank you so much for saving this baker's sanity!

phfowol said...

Oh man - I have a few days off and have been looking for something new to bake!! Do you think I can use an angel food cake pan in lieu of a bundt pan?

Also want to say that adore your recipes. I work in theatre and many of your recipes have made numerous actors/designers in NYC very very happy - Gluten-eating and especially gluten-free. Thank you.

Anonymous said...

I dusted off the bundt pan which had been in storge for 6 months during our remodel and made this wonderful cake, using my new oven for the first time. It turned out perfectly. Recipes like this one help me not to feel deprived. Thank you.

Karina Allrich said...

Thanks again for all the Bundt cake love. And a big hello to the Carribean- how cool is that? I'm a wee bit envious.

As for an angel food pan- it would work but the timing might be different. I haven't baked with an angel food pan in a decade, so I don't have much insight to offer you. Because it is a thinner pan, do you suspect you'll have to lower the oven temperature 25 degrees and bake it a bit longer?

We've been eating this all week (we wrapped slices and froze them). xox


Gratefully Gluten Free said...

I am so ready for fall and this hit the spot! I have to cut the sugar because my daughter is type 1 diabetic so we used coconut crystals in place of brown sugar and it worked great! Thanks for a yummy recipe! :)

Karina Allrich said...

GGF- Can you tell me more about the coconut crystals? Is it also called palm sugar? I'd like to experiment. xox Karina

Joellen Armstrong said...

I tried this last night & it was amazing!! And I stink at baking!! Thanks, now I'll be glued to your blog forever :)

Susabelle said...

Hi! This is my first gluten-free baking attempt. I just realized I forgot to add the baking soda! The cake has about 10 minutes more to bake, so probably too late to add it....;) It smells amazing.....I also wasn't sure about the "frothy eggs whites with warm water" instruction, so I just whisked them until they were frothy?? I love to cook, but baking is a little...challenging for me.

Susabelle said...

Finished cake update: nothing scary happened from my forgetting the baking soda. This is the BEST CAKE EVER!!!!!!!!! I can't wait to make more of your recipes!

Anonymous said...

Thanks for the DELICIOUS recipe. It is moist and spongy and perfect and I love that it uses almond flour! Now, if I can just back away from it so the kids and hubby can try it when they get home :-) I don't think I've ever made something from your recipes and NOT loved it. Next up - those yummy pumpkin bars.

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