Hey y’all! Sorry it’s been awhile. The summer is such a busy time and the last thing anyone wants to do is be stuck in a hot kitchen baking, am-I-right? However, that being said, I have found time to have a little fun and bake some goodies.
My Dad is a major fan of banana. And chocolate. I was reading out a list of recipes I had flagged and as soon as banana and chocolate left my lips…he was like, “I want that, but make it extra banana-y.” Haha, ok Dad. You got it. I have been trying my hand at gluten-free treats as well, so my Mom can enjoy them too. I have found that gluten-free flour (my favorite is King Arthur’s brand as it’s a cup-for-cup substitute) tends to remain very granular until baked. So don’t let the gritty texture of the batter throw you off. It bakes off.
Without further ado, I present Gluten-Free Banana Bundt Cake!
- 1½ c sugar
- ½ c shortening (like Crisco)
- 3 eggs (room temp)
- 1 tsp vanilla
- 1 tsp banana extract (if you don’t want to amp up the banana flavor, use almond extract instead)
- 1½ c gluten free flour
- ½ tsp salt
- 1 tsp baking soda
- 1 c mini chocolate chips
- 1½ c bananas, mashed well (about 3 medium bananas)
- 1 c semi-sweet chocolate chips
- 2 Tbsp butter
- 5 Tbsp light corn syrup
- 2 tsp water
- ½ tsp almond extract
- Pre-heat oven to 350* F.
- Grease a 12c bundt pan (design of your choice!) Make sure to get into all those nooks and crannies.
- Cream together the sugar and shortening. Add in eggs, one at a time, beating until well incorporated. Beat in vanilla and banana extract. Continue to blend in mixer until light.
- In a bowl, sift together flour, salt, and baking soda. Add ⅓ flour mixture to batter, then ½ the bananas, then ⅓ flour, ½ bananas, ⅓ flour, mixing well after each addition. Add mini chocolate chips and stir by hand just until incorporated. Pour into greased bundt pan.
- Let stand 10 minutes, then turn onto a wire rack to cool.
- Drizzle with chocolate ganache and dust with a smattering of confectioners’ sugar if desired.
- In a double boiler (if you don’t have one, a glass bowl over a saucepan filled with 2″ of simmering water will work), stir chocolate chips and butter till melted. Stir in corn syrup until fully incorporated and then stir in the water.
- Place a piece of parchment or wax paper in a cookie pan, then place a wire rack inside the cookie pan. Put the cooled cake onto the wire rack.
- Pour ganache over cooled cake (too warm and plenty runs off).