Banana Bread Bundt Cake
A moist gluten-free banana bread that takes on the nature of a coffee cake, made with sour cream and in a Bundt pan! It tastes even better the second day.Use your favorite all-purpose gluten-free flour.
Prep Time30 mins
Cook Time40 mins
Servings: 12 servings
Equipment
- Bundt Pan
Ingredients
- ½ cup butter
- 1¼ cups sugar
- 2 eggs
- 1 cup mashed very ripe bananas (about 2 large or 3 small bananas)
- ½ teaspoon vanilla extract
- ½ cup sour cream
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
Instructions
- Pre-heat oven to 350°F.
- Prepare the bundt or loaf pan by greasing it, using non-stick cooking spray or shortening. Make sure you grease the grooves of the Bundt pan and also the center tube.
- Soften the butter in a stand mixer. Add the sugar and mix together until light and fluffy.
- Beat in eggs, mashed bananas and vanilla.
- Fold in the sour cream (mix it in gently).
- In a separate bowl, sift the flour, and then add baking powder, baking soda, and cinnamon. Blend together.
- Add the combined dry ingredients to the mixer bowl and use a wooden spoon or spatula to mix until just combined.
- Spoon 1/3 of the mixture into the pan, and spread evenly. Layer another 1/3 of the batter and spread again. Do the same with the rest of the batter.
- Bake for 40 minutes and check for doneness by inserting a toothpick in the cake -- it should come out clean. If it needs more time, add 5 minutes and check again. Repeat as necessary.
- Let cool, upright, in pan for 10 minutes, then turn it out of the pan onto a cooling rack.
- Serve warm or cool. If adding a glaze, make sure bread is completely cool.
Notes
If you do not have a Bundt pan, the original recipe recommended a 7 x 11 x 1.5 inch pan, or try a 9x13 inch pan and check for doneness early. A loaf pan may not bake through the middle.