This Banana Bundt Cake is my son’s all time favorite. Not too sweet, it’s great for after school, lunches or a snack on the run.
It’s also a good way to use those leftover bananas that no one wants to eat.
We add chocolate chips to our cake, but you can omit them completely. Walnuts add a nice crunch too.
Banana Bundt Cake
If you don't have a bundt pan, 2 9x5 loaf pans will work nicely.
Spray a 9" bundt pan with cooking spray. If the spray collects at the bottom, invert the pan on a paper towel to allow the extra to drip off. Preheat oven to 350 degrees.
In a large bowl, combine gluten free flour, baking soda, baking powder, cinnamon and salt. Whisk until well blended.
In a stand mixer, add room temperature butter, vegetable shortening. Mix until well combined. Add granulated sugar and mix on low until blended. Turn mixer speed up to medium high and blend until mix is light and creamy.
Add eggs one at a time, mixing well between each addition.
Add mashed banana, maple syrup and mayonnaise, mixing until well incorporated.
On low, slowly add dry ingredients to stand mixer. Blend until well incorporated.
If desired, add chopped walnuts to batter and mix on low until incorporated.
Pour batter into prepared bundt pan, making sure that the batter is evenly distributed.
Add chocolate chips on top of the batter. With a butter knife or inverted spatula, cut chips through the batter to distribute.
Bake in a 350 degree oven for 45 to 50 minutes, or until the edges begin to pull away from the pan and a tester inserted in the center comes out clean.
Set pan on a cooling rack for 10 minutes. Invert cake onto a cooling rack and allow to cool completely.
Plate cake and if desired, dust with powdered sugar.
This cake stores well loosely wrapped in plastic on the countertop.
If your gluten free flour mix does not contain xanthan gum, add 2 teaspoons to your dry ingredients.
This Banana Bundt Cake is gluten free and vegetarian.