Chocolate Banana Bundt Cake With Coffee Walnut Glaze {Gluten-Free}

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This cake is so ready for winter weather. Let’s be real, we all want comfort food in the winter. So how did I come up with this recipe? It all started in the morning when I saw two overly ripe bananas on my counter in the kitchen. Hmm, I thought what can I make with super ripe bananas that most of us would throw away. I love using ripe bananas in dessert recipes because I can cut back on the sweetener. So I thought ok what goes well with bananas. For me, it is chocolate and walnuts, two of my favourite ingredients in a cake. So I created this beautiful gluten-free and grain-free chocolate banana bundt cake. I added a little maple syrup for additional sweetness, pure cocoa and plenty of walnuts, the cake tastes almost like a brownie. Ok, the bundt cake was perfect. But I didn’t stop there because I wanted to make the cake extra special, so I added a coffee walnut glaze. The glaze tastes like caramel coffee with walnuts it is so darn good and turns a simple bundt cake into the best coffee cake ever! 

Ingredients

  • CAKE
  • 2 cups almond flour
  • 2 tsp. Baking soda
  • 3/4 cup salted butter, melted
  • 1 cup mashed ripe banana (about 2 bananas)
  • 1/3 cup pure maple syrup
  • 3 large eggs, at room temperature
  • 2 tsp. Pure vanilla extract
  • COFFEE WALNUT GLAZE
  • 3/4 cup milk
  • 2 Tbsp. Strong coffee
  • 1/2 cup coconut sugar
  • 1 1/2 tsp. Tapioca flour/starch
  • 1/2 tsp. Pure vanilla extract
  • 1/4 cup unsalted butter
  • 1 cup chopped walnuts
  • Instructions

  • Preheat oven to 350 F and generously spray a bundt cake pan with non-stick baking spray
  • In a large bowl whisk together almond flour, tapioca, cocoa, baking soda and walnuts
  • Add butter, mashed banana, maple syrup, eggs and vanilla into a medium size bowl. Using an electric mixer whisk together until creamy
  • Add wet mixture into dry ingredients and using a spatula mix to combine
  • Transfer batter into prepared bundt cake pan and bake for 45 minutes. Let it cool for 15 minutes, then turn it out onto a cooling rack to cool completely
  • FOR THE COFFEE WALNUT GLAZE
  • In a small saucepan whisk together milk, coffee, coconut sugar, tapioca and vanilla
  • While stirring, cook over medium heat until the glaze starts to thicken. Melt in the butter and stir in walnuts.
  • Immediately drizzle the glaze evenly over the cooled cake


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