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.


I wrote this post and shared this recipe in the Fall of 2010. (Wow!) But it somehow seems appropriate to bring it forward today. And here's why, Tootsie-Cake. It's been damn tough out there in the world. It's been c-r-a-z-y scary, actually. Head spinning, mind numbing, WTH reckless and soul wrenching. 

So I thought... can't we all use a sturdy, down to earth, no frills gluten-free cake recipe right about now? 

 Can't we all just take a long, deep collective breath and still believe- as I am sure, Dear Reader, you must- Good triumphs over Bad, and that Love rises higher than Fear, and that Fairness, Justice, Honesty, Compassion, and Truth are still values we can all believe in and support?

Yes?

Kisses.

From my original post, shared in the Fall:

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 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.

Love, Peace, and Light,

Karina xo




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

By Karina Allrich 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.

Ingredients:

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 (or hazelnut flour)
1 cup sorghum flour or brown rice flour
1/2 cup cassava or tapioca flour/starch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon cinnamon

Instructions:

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.




Recipe Source: glutenfreegoddess.recipes.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.


Karina's Gluten-Free Banana Almond Bundt® Cake on a plate with a mug of coffee.
A slice of banana cake, and coffee. Heaven.








TRENDING

Quinoa Salad with Pears, Baby Spinach, Pecans + Maple Vinaigrette

Image
Vegan Gluten-Free Bliss, Ya'll. And it makes a fabulous (beautiful!) Labor Day picnic offering for all your guests that shun gluten, dairy, eggs, and critters. From the archives, in the nick of time... If you're looking for a fresh idea to liven up your ho-hum salad plate, Sweetcakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might piqu
Read more

Gluten-Free Goddess Zucchini Bread

Image
Got Zukes Galore? Sharing a favorite summer recipe here on Gluten-Free Goddess-- a cinnamon laced tea bread made with garden fresh zucchini. You'll love it. And so will everyone else. I also jotted down some batter and baking tips for ya. See below. GFG Tips on gluten-free bread baking: Here's my all-time favorite baking pan for gluten-free breads. It's a lovely glazed ceramic pan that creates steady, even heating for gluten-free batters. In other words, it's as foolproof as you can get. Find it here at Amazon:  Good Cook 9-Inch Ceramic Loaf Pan . Make sure your batter isn't cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit. If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this with cakes sometimes). The first time
Read more

Gluten-Free Goddess Blueberry Crisp

Image
A Summer Classic: Blueberry Crisp We had a sudden hankering. You know how it is. A craving hits that will not be denied. Insistent. Growling. Desire with an uppercase D. So I'm digging into the archives. June is here. And you start imagining fresh, juicy blueberries, nestled beneath a perfectly golden crumble of a crust, warm, the deepest purple, bubbling as you slide it- ever so gently- out of the oven and onto a cooling rack to rest and settle until you can't stand it a minute longer, breathing in the cinnamon laced aroma of a summer dessert classic. The forever glorious blueberry crisp. And this one's gluten-free. And dairy-free. No xanthan gum either- a bonus. So darling. Don't wait. Blueberry season is short and sweet. Peace + Love, Karina xox
Read more

Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime

Image
This homespun summery side dish recipe has been a favorite of ours for a long, long time. Not months. Or years. But decades. And I'll tell you why. It's easy- for starters. And reason number two- it's super delicious. And reason number three? It's gluten-free. And reason four (there's a four?)... Dairy-free and vegan for all your meat-shunning soy latte sipping groovy guests.  So get your calabasitas on, dude.  And party.
Read more

Coconut Milk Ice Cream Berry Parfaits

Image
Parfait this! Easy fancy for a long hot summer- so bookmark this one... a simple, creamy coconut ice cream recipe served parfait style with blueberries and strawberries. And it's naturally gluten-free and dairy-free. And because you make it yourself, gum-free and carrageenan-free. So many yays. It was sunny and hot yesterday, and today is a repeat. So during a heat wave, even a modest two-day hot fest, yours truly is unable to muster any enthusiasm for cooking. Typically, I live on gluten-free granola. And ice cream. Yes, I know. I am a poor, sad, sad role model. What kind of food blogger doesn't rise to the challenge and cheer-lead you to whip up baby kale and avocado salads and raw maca peach turmeric and oat milk smoothies? What kind of food blogger would simply give in to her sticky, prickly fatigue and general overall crankiness and not create some virtuous, nutrition packed bunny food miracle slurry for you? This one. She who is about to share a no-cook reci
Read more