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Banana Bundt Cake with Chocolate Glaze

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This Banana Bundt Cake is a slight variation of my recipe for Banana Muffins baked in a special pan to become an impressive dessert. This versatile recipe can be made in many different pans and transforms from an everyday muffin to a banana loaf to a dessert worthy cake. It started out as a reliable muffin recipe then I now experiment with on a regular basis. By using different flours I’ve been able to learn more about gluten free baking by doing this.

Cakes vs Muffins

There is a difference between cakes and muffins. A cake is typically sweeter than a muffin and is often frosted. Muffins are a form of bread served for breakfast so should be less sweet and would never have icing. But having said that I’m sure you can think of examples of muffins that are very cake like.

I think banana cake and banana bread or muffins is one of those recipes that works both as a muffin and a cake. Although I will eat a plain banana muffin for breakfast once this recipe is baked into a cake and covered in frosting it is plenty sweet enough to qualify as dessert.

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The New Basics For Gluten Free Baking

Gluten free bakers quickly learn about structure in baking. Baked goods need something to create structure and prevent whatever you are making from crumbling to pieces at the first touch. Xanthan gum works nicely in many cases as long as you can tolerate it and don’t detect an off taste. To turn my muffin recipe into a successful cake I added a little more xanthan gum and it worked.

Bundt cake is baked and cooled right in the pan. Baking the cake until done ensures that your cake will come out of the pan cleanly when inverted. Recipes often say to cook a cake until “a toothpick inserted into the center comes out clean”. Gluten free baked goods should be baked slightly longer than the toothpick test making it important to use a kitchen timer. Learn how long it bakes in your oven and write it down so you can repeat your success.

Get The Tools

A Bundt pan is a great addition to your collection of baking pans. With a hole in the middle of the cake pan there is no worry about your cake being under done in the center. A Bundt pan also has some ridges along the sides making a pretty design. I think these cakes should always be served on a glass cake stand (pedestal tray) to complete the look.

Bundt pans are available in various sizes with most recipes calling for a 9-inch or 10-inch Bundt pan. Not only can you make cakes in them but people also use them to make ice moulds, jellied desserts and even meatloaf. The mini Bundt pans called Bundtlettes are perfect for those who prefer individual serving sizes.

Everyday to Gourmet – Banana Bundt Cake

Slices of Banana Bundt Cake with Cream Cheese Icing garnished with fresh nasturtiums.
Banana Bundt Cake with Cream Cheese Icing -photo credit Jim Little

Some occasions just call for a nice presentation. Here are a few ideas that to make your cake extra special.

  • -Icing the whole cake with cream cheese icing. In summer I garnish it with nasturtium blossoms from my garden.
  • -Drizzle a little or a lot, of this chocolate glaze along the top allowing it to drip down the sides.
  • -Do a similar drizzle using caramel sauce or a combination of chocolate and caramel sauces. Does salted caramel go with Banana Bundt Cake? If you think so then try it.
  • -Try any of these ideas using mini Bundt cakes.

Let me know in the comments below how your Banana Bundt Cake turned out.


2¾ cups gluten free flour (I use my GF mix)
1 cup sugar
1½ tsp baking powder
1 tsp baking soda
¾ tsp xanthan gum
½ tsp salt
OPTIONAL – ½ cup chopped walnuts or pecans
6 ripe bananas
4 eggs
½ cup vegetable oil
2 tsp vanilla extract
4 oz semi sweet chocolate
¼ cup butter
2 Tbsp whipping cream
GARNISH - sliced banana or fresh strawberries


Preheat oven to 325°F. Lightly oil 9-inch Bundt pan.
In a large bowl combine flour, sugar, baking powder, baking soda, xanthan gum and salt. Whisk thoroughly, set aside.
In another bowl mash bananas, add eggs, oil and vanilla. Mix thoroughly.
Add the wet ingredients to the dry ingredients and stir until combined.
Fold in nuts if using.
Fill Bundt pan and bake in preheated oven for 45-50 minutes until browned and starting to pull away from the sides of the pan. Cover with foil if the cake is brown on top but not quite cooked. Continue cooking until done.
Cool completely on a wire rack.
Gently loosen sides of cake and invert onto serving tray.
Melt chocolate and butter in small saucepan over low heat stirring until smooth.
Stir in cream. Remove from heat and let cool for a few minutes.
Pour chocolate over the middle of the cake allowing glaze to drip down the sides.
Decorate with banana slices if desired.


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