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Banana Bread Bundt Cake

Banana Bread Bundt CakeThis Banana Bread recipe came to me by way of my daughter’s lacrosse coach, a really nice young man, who sent the girls on the team an old favorite recipe of his as a way to keep the girls connected during this time of shelter-in-place. I made some changes to the original recipe, and made it gluten-free of course, but I loved that it was in a Bundt pan and used Sour Cream like in a coffee cake. I did make this with dairy, but I think that dairy substitutions would work fine.

Banana Bread Bundt Cake
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Banana Bread Bundt Cake

A moist gluten-free banana bread that takes on the nature of a coffee cake, made with sour cream and in a Bundt pan! It tastes even better the second day.
Use your favorite all-purpose gluten-free flour.
Course Breakfast, Dessert
Cuisine Baking
Keyword gluten-free
Prep Time 30 minutes
Cook Time 40 minutes
Servings 12 servings

Equipment

  • Bundt Pan

Ingredients

  • ½ cup butter
  • cups sugar
  • 2 eggs
  • 1 cup mashed very ripe bananas (about 2 large or 3 small bananas)
  • ½ teaspoon vanilla extract
  • ½ cup sour cream
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon

Instructions

  • Pre-heat oven to 350°F.
  • Prepare the bundt or loaf pan by greasing it, using non-stick cooking spray or shortening. Make sure you grease the grooves of the Bundt pan and also the center tube.
  • Soften the butter in a stand mixer. Add the sugar and cream together until light and fluffy.
  • Beat in eggs, mashed bananas and vanilla.
  • Fold in the sour cream (mix it in gently).
  • In a separate bowl, sift the flour, and then add baking powder, baking soda, salt and cinnamon. Blend together.
  • Add the combined dry ingredients to the mixer bowl and use a wooden spoon or spatula to mix until just combined.
  • Spoon 1/3 of the mixture into the pan, and spread evenly. Layer another 1/3 of the batter and spread again. Do the same with the rest of the batter.
  • Bake for 40 minutes and check for doneness by inserting a toothpick in the cake -- it should come out clean. If it needs more time, add 5 minutes and check again. Repeat as necessary.
  • Let cool, upright, in pan for 10 minutes, then turn it out of the pan onto a cooling rack.
  • Serve warm or cool. If adding a glaze, make sure bread is completely cool.

Notes

If you do not have a Bundt pan, the original recipe recommended a 7 x 11 x 1.5 inch pan, which is an unusual size, but I would think that a loaf pan would also work.


This post first appeared on Sure Foods Living For Celiac Disease, Gluten Intolerance, And Food Allergies, please read the originial post: here

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