Gluten-Free Banana and Chocolate Bundt Cake is delicious, easy to make, easy to slice and it is the perfect combination of banana and chocolate!

This delicious and moist cake is perfect when you need to serve lots of friends and family,

because it makes a large and heavenly Banana and Chocolate Cake that is gluten-free!

Now, for some reason a cake cooked in a bundt tin looks so elegant and classy.... it looks that extra bit special!

Each time I make this cake I am always glad that I have a bundt cake tin...a big thank you to my youngest son for buying me this. (I actually think it was a hint to make this recipe more...and yes I got the hint 😉)

A Bundt tin is round in shape, with a cylinder in the middle and it has fluted sides. This tin allows more of the cake mixture to touch the sides and that means it cooks faster and more even!

This cake is moist and is full of flavour...with that extra smoothness that only chocolate can give!

Yes...sounds good, doesn't it!

Recipe for large Gluten-Free Banana and Chocolate Bundt Cake

• 4 ripe bananas - mashed
• 250g butter - at room temp
• 4 eggs
• 1 ½ of a cup of brown sugar
• 2 cups of gluten free self-raising flour
• 1 cup of almond meal
• ¾ cup of chocolate bits - (I use Cadbury Dark Chocolate bits)
• 2 teaspoon vanilla
• ½ teaspoon of bi-carb soda
• ½ cup of almond milk (or you could use regular milk. Almond milk adds extra flavour)

• Cream butter, sugar and vanilla together.
• Using an electric mixer, beat in the eggs, one at a time.
• Mash bananas well in a separate bowl, with a fork, and then beat into the creamed mixture.
• Fold in flour, chocolate pieces, almond meal and soda, then stir in the milk. (it should foam a little bit when the bicarb an the milk mixes together)
• Grease the inside of the bundt tin with butter, to ensure it slips out easily.

• Bake at 180 degrees (moderate oven) for 45 mins or until cooked. Being a large cake, it may need a couple of minutes longer - depending on your oven.  The best part is that being a bundt tin, the cake won't have that soggy middle part that doesn't rise well. 
• Test with a skewer and if it comes out clean, then it is ready. (except if you hit a hot, melted puddle of chocolate! 😉
• Cool in the tin for a few minutes before flipping over and turning out onto a cake cooler.

Tip - I always mix my chocolate pieces in with the flour, as it coats the chocolate with flour.

This stops the chocolate pieces from sinking to the bottom of the cake!

Now I didn't get to slice this cake, as I was taking it to a party...but trust me,
when you do slice it, it is fluffy, moist and full of chocolately pieces!

Chocolate and Banana goes so well together!!

You can make this Gluten-Free Banana and Chocolate Bundt Cake smaller, simply by using these ingredients. ... (see below)
and then using the same method as for a large cake.

Keep an eye on the cooking time as it may need 5 mins less, depending on your oven....do the skewer test!

Smaller-sized Gluten-Free Banana and Chocolate Bundt Cake

• 2 ripe bananas - mashed
• 125g butter - at room temp
• 2 eggs
• ¾ of a cup of brown sugar
• 1 cups of gluten free self-raising flour
• ½ cup of almond meal
• ½ cup of chocolate bits - (I use Cadbury Dark Chocolate bits)
• 1 teaspoon vanilla
• ¼ teaspoon of bi-carb soda
• ¼ cup of almond milk (or you could use regular milk. Almond milk adds extra flavour) 

Gluten-Free Banana and Chocolate Bundt Cake

 

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Author: www.sparklesintheeveryday.com

Ingredients

• 2 ripe bananas - mashed
• 125g butter - at room temp
• 2 eggs
• ¾ of a cup of brown sugar
• 1 cups of gluten free self-raising flour
• ½ cup of almond meal
• ½ cup of chocolate bits - (I use Cadbury Dark Chocolate bits)
• 1 teaspoon vanilla
• ¼ teaspoon of bi-carb soda
• ¼ cup of almond milk (or you could use regular milk. Almond milk adds extra flavour)

Instructions

1. Pre-heat the oven to a moderate temperature 180C or 350F
2. Cream butter, sugar and vanilla together.
3. Using an electric mixer, beat in the eggs, one at a time.
4. Mash bananas well in a separate bowl, with a fork, and then beat into the creamed mixture.
5. Fold in flour, chocolate pieces, almond meal and soda, then stir in the milk. (it should foam a little bit when the bicarb an the milk mixes together)
6. Grease the inside of the bundt tin with butter, to ensure it slips out easily.Bake at 180 degrees (moderate oven) for 45 mins or until cooked. Being a large cake, it may need a couple of minutes longer - depending on your oven. The best part is that being a bundt tin, the cake won't have that soggy middle part that doesn't rise well.
7. Test with a skewer and if it comes out clean, then it is ready. (except if you hit a hot, melted puddle of chocolate! 😉
8. Cool in the tin for a few minutes before flipping over and turning out onto a cake cooler.Tip - I always mix my chocolate pieces in with the flour, as it coats the chocolate with flour.
9. This stops the chocolate pieces from sinking to the bottom of the cake!

3.5.3229

Sometimes we eat this cake hot from the oven, smothered with custard

and other times just lightly dusted with icing sugar.

....delicious!!

Enjoy! 😀

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