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Gluten-free banana bundt cake with salted caramel
5 from 4 votes

Gluten-free banana bundt cake with salted caramel

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.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 8 -10 slices
Course: Cake

Ingredients

  • For the cake
  • 2 banana about 185g | 6 1/2 oz, ripe, medium
  • 2 egg large
  • 80 ml coconut oil melted (or sunflower oil, 1/3 cup
  • 1/2 tsp almond extract
  • 100 g rice flour or all-purpose
  • 100 g ground almonds 3.5 oz
  • 50 g desiccated coconut 1.7 oz, 1/2 cup
  • 150 g light brown sugar 5.3 oz
  • 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 water
  • 100 ml double cream
  • 2 tbsp butter salted
  • pinch salt sea salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make the caramel. Put the sugar and water in a saucepan and slowly bring to the boil over medium-low heat.
  6. Swirl the pan, brushing any stray sugar crystals from the side of the pot with a wet pastry brush.
  7. The caramel with change from clear, to golden to deeper amber colour.
  8. Remove from the heat and pour in the cream – be careful as this will cause the caramel to rise in the saucepan.
  9. Stir until the bubbling subsides and add the butter. Return to the heat and cook until butter has melted completely and caramel thickens slightly.
  10. Add a pinch of salt (to taste) but be careful when tasting the caramel as it will be very hot!
  11. 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.