"Got some leftover bananas? Turn them into this delicious and rich Banana Chocolate Bundt Cake. Finished with a coffee drizzle, it’s the perfect afternoon snack!"
Gluten Free Banana Chocolate Bundt Cake
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Prep time 15mins
Cook time 45mins
Serves or Makes: 10
Recipe Card
ingredients
For the Bundt Cake
- 4 ripe bananas (1 cup mashed)
- 2 extra large eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup coconut oil, melted
- 1 1/2 cups gluten free 1:1 baking flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 heaped teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
ingredients
For the Coffee Glaze
- 1 1/2 cups powdered sugar
- 1/4 teaspoon vanilla
- 3 tabelspoons brewed coffee
Method
For the Bundt Cake
Step 1
Preheat oven to 350°F. Grease and flour a bundt pan, making sure to get all the grooves to ensure that you cake doesn’t stick, then set aside.
Step 2
In a large bowl, add bananas, eggs, coconut oil, brown sugar and vanilla. Whisk until well combined and becomes creamy looking.
Step 3
Next fold in the GF flour, cocoa, baking powder, baking soda, salt and cinnamon until well combined.
Step 4
Finally add in the chocolate chips if you’re adding then and gently fold in, trying not to over mix the batter.
Step 5
Pour the batter into the prepared bundt pan, and finish with a sprinkle of chocolate chips. Bake for about 45-50 minutes until a skewer stuck in the center comes out clean.
Step 6
Let stand in the pan for about 10 minutes, then remove and finish cooling on a wire rack.
For the Coffee Glaze
Step 1
While the cake is cooling in a glass measuring cup, add 1 cup powdered sugar, vanilla and 2 tablespoons of brewed coffee.
Step 2
Using a whisk mix until a thick syrup forms. If it’s too thin add a little more powdered sugar, if it’s too thick add more coffee gradually until desired consistency
Step 3
Once cake is ready to serve, drizzle with glaze, slice and serve!