Gluten Free Banana Rum Bundt Cake
Say hello to your new favourite banana cake recipe with this Gluten Free Banana Rum Cake. This cake is not only delicious but perfect for those leftover bananas you have lying around.
Greeting foodies from Calgary, Alberta! This year, after 3 years of being away because of Covid, I’m visiting my sister and taking the time to hopefully finish the new cookbook and work on some fun new recipes like this Gluten Free Banana Rum Cake.
Inspired by a recipe I found online, this simple dessert that packs a whole lot of flavour, this banana rum cake is the perfect way to use up any leftover bananas that you have left lying around.
What do you need to make this Gluten Free Banana Rum Bundt Cake?
In addition to the traditional ingredients needed when baking such as vanilla, baking powder, eggs and so forth, you will also need:
- Bananas – I used spotty ripe bananas which are sweet and full of flavour.
- Rum – I used a spiced rum which goes well with the bananas and the ground cinnamon that we added to the cake.
- Gluten Free 1:1 Baking Flour – this recipe uses our homemade gluten free homemade 1:1 baking flour blend, but you can use any gluten free baking flour blend that has gum added to it such as bob’s Red Mill.
- Cream Cheese – For the glaze we used cream cheese which goes so well with the banana and rum, but the cake has a lot of flavour even without the topping for a dairy free option.
- Bundt Pan – this recipe requires a 10 – 12 cup bundt pan, but if you have a smaller one, divide the recipe in half and reduce baking time by about 10 minutes, watching the cake to ensure it doesn’t burn.
Making this Gluten-Free Banana Rum Bundt Cake?
What I love about this recipe too, is that it is simple to make and requires no special equipment. Everything can be mixed in one bowl, poured into the pan and baked to golden banana cake goodness!
Just a few Tips, Troubleshooting and Tweaks
For this recipe we used a spiced rum, but you can use any golden rum in this recipe. Golden rum is the way to go since it has more flavour and adds to the taste of the cake.
The recipes calls for milk but you can use dairy free milk substitute instead for a dairy free cake. Same goes for the cream cheese topping, you can use dairy free cream cheese to make this cake diary free all the way.
Baking time – depending on your oven the baking time can vary. I started off at 50 minutes and ended up baking it for close to 70. Start checking around the 55 minute mark and pay attention so that it doesn’t burn. Also remember to use the toothpick method to check doneness.I really hope you enjoy this recipe! If you like it don’t forget to comment and tag us on social.
Happy Fall Baking Foodies!