Gluten-free banana bundt cake with salted caramel
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender gluten-free bundt cake made with banana, rice flour, and almond flour, topped with salted caramel. Moist and naturally sweetened, it's an inclusive dessert with balanced sweet and salty notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- For the cake
- 2 ripe medium bananas (about 185g | 6 1/2 oz)
- 2 large eggs
- 80 ml | 1/3 cup coconut oil (melted (or sunflower oil))
- 1/2 tsp almond extract
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- 100 g | rice flour (or all-purpose)
- 100 g | 3.5oz ground almonds
- 50 g | 1.7oz | 1/2 cup desiccated coconut
- 150 g | 5.3 oz light brown sugar
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
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- For the salted caramel
- 150 g | 5.3oz | ⅔ cup (caster sugar)
- 30 ml | 1/8 cup water
- 100 ml | 3.5 fl oz double cream
- 2 tbsp salted butter
- pinch sea salt
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 274mg
- Total sugar
- 46g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 254mg
- Calcium
- 61mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 274MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.