Gluten-free banana bundt cake with salted caramel
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
8 -10 slices
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Course
Cake
Gluten-free banana bundt cake with salted caramel
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This gluten-free banana bundt cake with salted caramel is super-easy to make and tastes totally amazing! If gluten is not a concern you can replace the rice flour with all-purpose.
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Ingredients
- For the cake
- 2 ripe medium bananas about 185g | 6 1/2 oz
- 2 large eggs
- 80 ml | 1/3 cup coconut oil melted (or sunflower oil)
- 1/2 tsp almond extract
- –––––
- 100 g | rice flour or all-purpose
- 100 g | 3.5oz ground almonds
- 50 g | 1.7oz | 1/2 cup desiccated coconut
- 150 g | 5.3 oz light brown sugar
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- <br>
- For the salted caramel
- 150 g | 5.3oz | ⅔ cup caster sugar
- 30 ml | 1/8 cup water
- 100 ml | 3.5 fl oz double cream
- 2 tbsp salted butter
- pinch sea salt
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Instructions
- Preheat the oven to 180C | 350 F. Spray a small (6-cup or use a bigger tin but cake won't rise as much) bundt tin with cake release or grease with vegetable shortening and dust with butter.
- Pulse the bananas, eggs, oil and almond extract in a food processor, mini chopper or blender until smooth. Alternatively mash the bananas with a fork and mix with the other ‘wet’ ingredients.
- Mix all the dry ingredients in a large bowl, making sure there are no lumps of sugar lurking in there. Add the banana mixture and mix together, making sure there are no dry ‘pockets’ in the batter.
- Pour the batter in the prepared tin and bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean and cake is springy to the touch.
- Make the caramel. Put the sugar and water in a saucepan and slowly bring to the boil over medium-low heat.
- Swirl the pan, brushing any stray sugar crystals from the side of the pot with a wet pastry brush.
- The caramel with change from clear, to golden to deeper amber colour.
- Remove from the heat and pour in the cream – be careful as this will cause the caramel to rise in the saucepan.
- Stir until the bubbling subsides and add the butter. Return to the heat and cook until butter has melted completely and caramel thickens slightly.
- Add a pinch of salt (to taste) but be careful when tasting the caramel as it will be very hot!
- Let the caramel cool slightly before pouring over the cake.
Notes
- Keep any leftover caramel in the fridge where it will keep for several days. Reheat until runny before using.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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