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