This cake is everything you want in a dessert: tender, moist, sweet, and infused with banana and rum flavor. It’s completely gluten-free, easy to make with pantry staples, and perfect for both casual get-togethers and special occasions. The bundt shape gives it a beautiful presentation, and the rum glaze takes it over the top.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas (mashed)
Gluten-free all-purpose flour blend
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Dark rum
Plain yogurt or sour cream
For the rum glaze:
Powdered sugar
Dark rum
Milk or cream (as needed for consistency)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan using gluten-free flour.
In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and dark rum.
Mix in the mashed bananas and yogurt (or sour cream) until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
While the cake cools, whisk together the powdered sugar and rum for the glaze, adding milk or cream to reach your desired consistency.
Drizzle the glaze over the cooled cake before serving.
Servings and timing
This recipe makes 12 servings. Prep time: 20 minutes Bake time: 50–60 minutes Total time: 1 hour 20 minutes
Variations
No rum: Replace rum with an equal amount of orange juice or apple juice for a non-alcoholic version.
Nutty twist: Add chopped walnuts or pecans to the batter for crunch.
Spiced: Increase the cinnamon and nutmeg, or add ground cloves or ginger for extra warmth.
Chocolate swirl: Swirl in some melted dark chocolate or mini chocolate chips.
Coconut flavor: Add shredded coconut and replace some of the butter with coconut oil.
Storage/Reheating
Store the cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap slices or the whole cake tightly and store for up to 2 months. Thaw in the refrigerator or at room temperature before serving. For best texture, allow refrigerated slices to come to room temperature before eating.
FAQs
Is this bundt cake completely gluten-free?
Yes, as long as you use a certified gluten-free flour blend and check all ingredients for hidden gluten, the cake is safe for gluten-free diets.
Can I make this cake without rum?
Yes, you can substitute the rum with orange juice, apple juice, or even a bit of brewed coffee for a different flavor.
What type of gluten-free flour works best?
Use a high-quality gluten-free all-purpose blend that includes xanthan gum for structure and moisture retention.
Can I make this cake dairy-free?
Yes, use dairy-free butter alternatives and a plant-based yogurt or sour cream substitute. Check all ingredients for dairy content.
How ripe should the bananas be?
Very ripe bananas with brown spots are best—they add natural sweetness and a more intense banana flavor.
What kind of rum should I use?
Dark rum is ideal for its rich, molasses-like flavor, but you can also use spiced rum or light rum based on preference.
Can I make this in a regular cake pan?
Yes, but baking times may vary. A 9×13 pan or two 9-inch round pans will work. Adjust baking time accordingly and monitor doneness.
Why did my bundt cake stick to the pan?
Make sure to grease and flour the bundt pan thoroughly with gluten-free flour and allow the cake to cool slightly before inverting.
Can I skip the glaze?
Yes, the cake is delicious on its own. You can dust it with powdered sugar or serve it with whipped cream instead.
Can I make this cake ahead of time?
Absolutely. This cake keeps well and can be made a day or two in advance. Store it covered at room temperature or in the fridge.
Conclusion
This Gluten Free Banana Rum Bundt Cake is a luscious, tropical-inspired dessert that brings big flavor with every slice. Perfectly moist with just the right amount of sweetness and spice, it’s a gluten-free indulgence that feels festive yet approachable. Whether you’re celebrating or simply baking for joy, this cake is sure to impress.
Gluten Free Banana Rum Bundt Cake is a moist and flavorful dessert featuring ripe bananas, warm spices, and a splash of dark rum. Baked in a bundt pan and finished with a rich rum glaze, this gluten-free cake is perfect for special occasions or casual gatherings.
1–2 tbsp milk or cream (as needed for consistency)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan using gluten-free flour.
In a medium bowl, whisk together gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract and dark rum.
Mix in mashed bananas and yogurt (or sour cream) until fully combined.
Gradually add dry ingredients to wet mixture, mixing just until incorporated.
Pour batter into prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
While the cake cools, whisk together powdered sugar and rum for the glaze, adding milk or cream to reach desired consistency.
Drizzle glaze over cooled cake before serving.
Notes
Ensure bananas are very ripe for the best flavor and moisture.Use a high-quality gluten-free flour blend that includes xanthan gum for best texture.Replace rum with orange juice for a non-alcoholic version.Store cake at room temperature for up to 3 days or refrigerate for up to 5 days.Freeze the whole cake or slices for up to 2 months; thaw before serving.
