Banana Bundt CakeRecipe

Written by on in Desserts

This banana bundt cake is vegan, gluten-free, nutritious, and yummy. It is also nut-free, refined sugar-free, free of colorants, and because it is vegan, it does not contain eggs, dairy, or any animal ingredients. The banana taste is bold, and its texture is delightful. The BEST banana bundt cake ever!

While working on a food photography workshop, I saw all these beautiful pictures of bundt cakes, but I could only imagine how they tasted. I wanted to make my first bundt cake to taste and photograph myself. So here it is! This is my first bundt cake recipe and my first time photographing it. I hope you enjoy it! Let me know in the comments below what you think.

Smashed bananas
  • This banana bundt cake is considered healthy because it is fully plant-based and, as such, it is egg-free, dairy-free, and free of animal ingredients. It is also gluten-free and contains no added sweeteners. It contains only the natural sweetness of the bananas.
  • We used avocado oil, which has a mild taste and a high smoke point. Avocado oil is also a good source of oleic acid, vitamin E, and monounsaturated fat. Monounsaturated fats, such as those in avocado oil, have been linked to helping reduce LDL cholesterol and increase HDL cholesterol.
Banana Bundt Cake
Print

Banana Bundt Cake

Recipe by Maria
Servings

10

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • Dry Ingredients

  • 1 1⁄4 cup Gluten Free Flour

  • 1 tsp Baking soda

  • 2 tsp Baking powder

  • 1⁄2 tsp Salt

  • 3 Large bananas (ripe)

  • 1⁄2 cup Milk (Unsweetened plant based)

  • 2 tbsp lemon juice (or apple cider vinegar)

  • 2 tbsp Avocado oil (or coconut oil)

  • 2 tsp Vanilla extract (Vermont vanilla if possible)

Directions

  • Preheat your oven to 350° and lightly grease a bundt pan with coconut oil or your preferred oil. Add a little sugar to the pan, on top of the oil. Alternatively, instead of the sugar, add some flour to the pan. This is a tip to help your bundt cake come out easier.
  • Mix dry ingredients in a bowl: gluten-free flour, baking soda, salt, and baking powder. If you are adding a solid sweetener such as granulated sugar (1/4 cup to 1 cup), you can add it in this step with the dry ingredients. 
  • In a separate bowl, mash the bananas, and then add the oil, milk, lemon juice, and vanilla. If you are using a liquid sweetener such as maple syrup (about 1/4 to 1/2 cup) you can add it in this step.
  • Mix both bowls with wet and dry ingredients until combined. Do not overmix. The batter will become foamy and a little heavy. This is perfectly normal.
  • Pour into a greased bundt cake pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let it cool out of the oven and unmold. Serve with your favorite coffee, latte, tea, or by itself. Have it for breakfast with your favorite fruit. Store in the refrigerator up to 5 days.

Notes

  • Optional Add-Ins and Variations: This recipe has no sweetener added. However, if you have a sweet tooth and you are okay consuming a little bit of sweets, you can add 1/2 cup to 1 cup of any sugar you like. For example, coconut sugar and pure cane sugar will work beautifully. For an oil free recipe, substitute the 2 tablespoons of oil for 2 tablespoons of unsweetened apple sauce.
    How to serve this banana bundt cake or what to serve it with? Serve with your favorite latte, coffee, tea or by itself. For breakfast with fruit or take it as a snack on the go.
    How to make the bundt cake slide out from the mold without breaking? Coat the bundt cake mold with oil and sprinkle some sugar. Wait for the cake to cool down for about 10 minutes and it should come out beautifully. (Thank's Sabrina and Gabrielle for the tip!)
    How to store this banana bundt cake? Store covered in the fridge for up to 4 days.