Yesterday my kids were splashing around in a paddling pool; today they are wearing their winter jackets. There’s a definite ‘back to school’ feel in the air which is just as well. I am (almost) ready to embrace the colder weather and darker evenings and all that autumn brings.
As long as it also brings some delicious cake to nibble on while nursing a hot drink, right? This banana bundt cake is actually one of my earliest recipes and one I make very often, in many slightly different guises.
This version is gluten-free and smothered with homemade salted caramel – and I promise it is super-easy to make. In fact, don’t take my word for it, just take a look at this video I made of the recipe.
If gluten is not a concern, you can replace the rice flour with all-purpose or spelt flour. The rice flour gives the cake a slightly drier mouthfeel but it still tastes amazing and will keep for days. Unless you eat it all in one sitting that is, and who could blame you?
Homemade salted caramel is really simple and easy to make, but you can also buy some really amazing commercial varieties these days. You could also replace the caramel with a simple glaze or simply dust the cake with icing sugar. I hope it becomes a favourite with your family as much as it is with mine.
Gluten-free banana bundt cake with salted caramel
- 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
- 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
- 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.