Imagine sinking your fork into a moist, decadent cake that's so incredibly delicious, you won't believe it's gluten-free. This Banana Buttermilk Bundt Cake is not just a dessert; it's a game-changing culinary experience that proves gluten-free baking can be just as rich, tender, and irresistible as traditional recipes. Whether you're managing celiac disease, gluten sensitivity, or simply looking to explore healthier baking alternatives, this recipe will revolutionize your dessert game and leave your taste buds dancing with joy!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 cups gluten-free flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan with cooking spray or butter, ensuring that all the crevices are well coated to prevent sticking.
- In a large mixing bowl, mash the 3 ripe bananas until smooth. You can use a fork or a potato masher for this. Make sure there are no large lumps for a uniform texture.
- Add the 1/2 cup of buttermilk and 1/2 cup of vegetable oil to the mashed bananas. Whisk these ingredients together until well combined.
- In a separate bowl, combine the 1 cup of sugar, 2 cups of gluten-free flour blend, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix these dry ingredients thoroughly to ensure even distribution of the baking powder and salt.
- In another bowl, crack the 3 large eggs and whisk them until they are light and frothy. This will help to incorporate air into the batter, making the cake fluffier.
- Add the whisked eggs to the banana mixture and stir until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the Bundt pan from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or dust it with powdered sugar for a finishing touch. Enjoy your Gluten Free Banana Buttermilk Bundt Cake!
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with dark spots or almost completely brown skin.
- Use a High-Quality Gluten-Free Flour Blend: Not all gluten-free flour blends are created equal. Choose a blend specifically designed for baking to ensure the best texture and rise.
- Don't Overmix the Batter: Mix just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Ensure Even Greasing: Use a pastry brush or spray to get into all the nooks and crannies of your Bundt pan to prevent sticking.
- Check for Doneness Carefully: Gluten-free cakes can be more delicate, so use the toothpick test and look for a golden-brown top.
- Let It Cool Properly: Allowing the cake to cool in the pan for 10-15 minutes helps it set and makes removal easier.
- Optional Enhancements: Consider adding chopped nuts, chocolate chips, or a cream cheese glaze for extra flavor and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: g
Cholesterol: 55mg