Banana Bundt Cake (with a Gluten Free Option)

Do you have bananas on your counter that need to be used up? Banana bundt cake is a delicious way to put them to good use!

It is officially fall, which means I have been in the baking mood. I bake some during the summer months, but there is something about fall and cooler weather, that always puts in the mood for comfort foods.

This cake is a result of one of those days. I had a few overripe bananas on the counter and after a few crazy days, I was ready to spend some time in the kitchen baking. Yes, baking is one of the ways I unwind and relax after a busy week.

I am always trying to come up with new ways to use bananas. The flourless banana brownies I shared recently and my banana waffles are an examples of that. We also love banana bread and banana muffins, but I like finding new ways to use them as well.

This cake is an example of that. I decided to change up a basic banana bread recipe and turn it into a cake. It turned out delicious. We now have another way to use up bananas!

The cream cheese in this is what makes it a little different, but so good. My kids thought a few chocolate chips would be good in this and I agree, they would be, but it is also really good without them. Either way you make this I think you will enjoy it!

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Yield: 12 pieces

Banana Bundt Cake (with a Gluten Free Option)

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Do you have a few bananas on your counter that need to be used up? Make this delicious banana bundt cake. And it has a gluten-free option.

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Ingredients

• 2 1/4 cups flour (Bob's Red Mill 1 t0 1 gluten-free flour blends works great)
• 1 1 /2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 cup sugar
• 1 cup mashed bananas
• 2 eggs

Instructions

1. Preheat oven to 350 degrees.
2. In a bowl combine flour, baking powder, baking soda, and salt. Set aside.
3. In a mixing bowl beat together cream cheese, butter, and sugar. Mix until well combined.
4. Add bananas and eggs. Mix well.
5. Gradually add flour mixture and mix just until combined.
6. Pour into a greased bundt pan.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in pan for 5 - 10 minutes.
9. Remove from pan and let cool on wire rack.

Notes

The gluten-free version was tested with Bob's Red Mill 1 to 1 gluten-free flour blend. Other blends may work, but that is the only blend I have tested the recipe with.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 60mgSodium: 324mgCarbohydrates: 40gFiber: 1gSugar: 20gProtein: 5g

Nutritional values are approxomite and aren't always accurate.