Banana Bundt Cake

Banana Bundt Cake

Grain-Free Banana Bundt Cake

Grain-Free, Gluten-Free, Nut-Free

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This grain-free banana Bundt cake is a deliciously moist cake filled with the classic flavors of banana and chocolate chips. It is the perfect way to use a LOT of overripe bananas (about 6!), making this Bundt cake an easy way to serve a big crowd. If you only have a few bananas on hand, check out our classic banana bread or banana crumb muffins recipe. No matter which recipe you choose, you'll have a delicious and healthy banana-filled treat.



  1. Preheat the oven to 375°F. Lightly grease and flour a 10-inch Bundt pan with coconut oil and cassava flour.
  2. In a large mixing bowl, cream together the butter, sugar, and vanilla extract until fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, beating each egg in as it is added. Beat in the mashed bananas.
  4. Add the cassava flour, baking powder, baking soda, cinnamon, salt, and flour. Stir until a smooth batter forms. Fold in the chocolate chips.
  5. Spread the batter evenly into the Bundt pan.
  6. Bake for 30-35 minutes. A toothpick inserted into the center of the cake should come out clean.
  7. Allow the Bundt cake to cool for 10 minutes before turning it out onto a cooling rack to finish cooling.
  8. Garnish the Bundt cake with melted chocolate, powdered sugar, or your favorite icing! Slice and enjoy!
  9. Store leftover Bundt cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

    How to prevent your Bundt cake from sticking:

    Bundt cakes are pretty, but it can be hard to remove them from the pans without the cake sticking. However, here are a few easy tips to help your Bundt cake come out of the pan with ease.

    • The more intricate the Bundt pan design, the harder it is to remove the cake fully intact. It's best to use a nonstick bundt pan with a simple design.
    • You also need to take care of your nonstick Bundt pan to help prevent sticking. It's best to hand wash your nonstick Bundt pan with mild detergent and a soft sponge. Anything abrasive will scratch the nonstick coating.
    • In addition, you need to oil every nook and cranny of the Bundt pan immediately before baking. If you let the oil sit too long, you'll risk it drying before pouring in the batter. If your Bundt pan has an intricate design, you can use a silicon bush to help get the oil into each crevice. 
    • Finally, let the bundt cake cool before flipping over and removing from pan. If the sides are sticking a bit, you can use a silicone spatula to carefully loosen the cake from the sides of the pan.

    Now you are ready to make this wonderful Bundt cake! Let us know in the comments if you try it and any tips you have to help make sure Bundt cakes don't stick to the pan!


    Storing and Freezing Instructions: 

    Store leftover cake covered well at room temperature for 2-3 days or in the refrigerator for up to 1 week.

    To freeze: wrap the cooled cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. If the cake is frosted, flash freeze it for 30 minutes to help set the frosting, then cover it well and freeze. Thaw overnight in the refrigerator and bring to room temperature before serving.

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