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 | Supergolden Bakes
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5 from 1 vote

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 Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Bundt cake
Servings: 8 -10 slices
Author: Lucy Parissi | Supergolden Bakes

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

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.