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)
  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!
Recipe by Sparkles in the Everyday! at