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

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Average Rating: 3.5 | Rated By: 3 users

This Gluten-Free Chocolate Banana Bundt Cake topped with incredibly delicious coffee walnut glaze is amazing! Let’s be real -> we all love comfort food, especially during stressful times. For me, baking is therapeutic and satisfying. The aroma of freshly baked chocolate cake makes everything better. Ordinarily, I bake special desserts on weekends, but today is the day when comfort food like this chocolate cake is just what was needed.

So how did I come up with this chocolate banana bundt cake recipe?

It all started in the morning when I saw two overly ripe bananas on my kitchen counter. Hmm, I thought what can I make with over ripe bananas. Did you know that a fully brown banana is full of antioxidants? I love using ripe bananas in dessert recipes because I can cut back on the sweeteners. So I thought ok what goes well with bananas. For me, it is chocolate and walnuts, two of my favourite ingredients in a desert. 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, so the bundt cake turned out perfect. But I didn’t stop there because I wanted to make the gluten-free bundt cake even more delicious. The best way to improve this already delicious dessert was by adding a coffee walnut glaze. The glaze tastes like caramel coffee with walnuts… it is so darn good! This incredibly good coffee walnut glaze turned a simple bundt cake into the best coffee cake ever! Trust me on this, you will love this dessert.

Need more chocolate desserts. Check out these special gluten-free recipes made with plenty of chocolate. My favourite  chocolate recipe is the Gluten-Free Tiramisu Cupcake


  • CAKE
  • 2 tsp. Baking soda
  • 3/4 cup salted butter, melted
  • 1 cup mashed over ripe banana (about 2 bananas)
  • 1/3 cup pure maple syrup
  • 3 large eggs, at room temperature
  • 2 tsp. Pure vanilla extract
  • 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
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  • 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
  • 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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