At a glance
You're whipping together a deliciously moist gluten-free banana bundt cake with a chocolatey twist that comes together in about an hour. The key is whisking eggs and sugar until fluffy, then folding in bananas, rice flour, cornflour, and chocolate for a cake that's tender and packed with flavor. The trickiest part is getting that skewer test right at 40 minutes — you want it clean but not dry.
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Whisk the eggs
Crack the eggs into a stand mixer bowl with the sugar and fitted with the whisk attachment, then beat on high speed. Whisk until the mixture turns into a thick, fluffy foam.
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Melt the fat
Add the melted margarine and bananas, then beat again on high speed.
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Blend in the bananas
The ripe bananas will blend completely into the mixture. Add the rice and mix again.
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How it went
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Gluten-Free Banana Bundt Cake with Chocolate
bohynekuchyneIngredients — what you'll need
You only need 9 ingredients
Equipment
What you'll need besides the ingredients.
What's in it?
467 kcal
Calories
64 g
Carbohydrates
20 g
Fats
7 g
Proteins
The nutritional information is an estimate and may vary based on the specific ingredients used.
About this recipe
I could bake bundt cakes all day long. The trouble at our house, though, is that bundt cake number one is always Grandma's cottage cheese one. And these days I don't even bake that one myself — Tony does, because he makes it brilliantly. Santa brought me a gorgeous Nordic Ware bundt tin this year.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
