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Gluten Free Banana Rum Bundt Cake

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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.

Ingredients

  • 3 ripe bananas, mashed
  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup dark rum
  • 1/2 cup plain yogurt or sour cream
  • For the rum glaze:
  • 1 cup powdered sugar
  • 2 tbsp dark rum
  • 1–2 tbsp milk or cream (as needed for consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan using gluten-free flour.
  2. In a medium bowl, whisk together gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and dark rum.
  5. Mix in mashed bananas and yogurt (or sour cream) until fully combined.
  6. Gradually add dry ingredients to wet mixture, mixing just until incorporated.
  7. Pour batter into prepared bundt pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. While the cake cools, whisk together powdered sugar and rum for the glaze, adding milk or cream to reach desired consistency.
  11. 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.

Nutrition

Find it online: https://cookibly.com/gluten-free-banana-rum-bundt-cake/