Summertime … calls for light and refreshing life …
And this beautiful, tart/sweet cake can help!
It’s gluten free of course… I wouldn’t have it any other way 🙂
I’ve been playing around – recipe development with bananas and cake and gluten free, whims and versions and revisions. This one is pretty close to perfect, at least at my altitude. I do hope you try it. The crumb and texture are just lovely – be sure to wait until the cake is completely cool before slicing, in a gentle “sawing” pattern, lightly, back and forth, as if you were cutting down a tree made of gossamer…
I started out with a glaze, and ended up powder sugaring over the top. I think I choose the powdered sugar dusting, because it takes less sugar for a beautiful effect.
Coconut Lime Banana Bundt Cake
Makes one delicious, irresistible bundt cake. If you’d like a thicker cake, make a recipe and a half.
1 2/3 c. almond flour
1/3 c coconut flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp xanthun gum
2 1/2 tbsp. minced fresh ginger
1/4 c. melted/soft coconut oil
1/4 c. fresh squeezed lime juice (2 limes)
Minced zest of 2 limes (reserve a 1/2 tbsp. for garnishing)
1/3 c. organic sugar – blond coconut or cane
1 c. flax or other milk
2 mashed bananas (slightly mounded cup)
Organic powdered sugar for dusting
++ Optional ++ lime gelato or sorbet, or coconut icecream
Preheat your oven to 350 degrees and butter your bundt pan.
Whisk dry ingredients together (including minced fresh ginger) in large bowl. Whisk wet ingredients together in separate bowl. Have mashed bananas at the ready.
Slowly whisk wet ingredients into dry, making sure everything is thoroughly incorporated. Add mashed banana all at once and thoroughly mix once more. Pour/spoon batter into bundt pan, then smooth to even out. Rap pan against counter to allow any bubbles to surface. Bake at 350 degrees until edges begin to brown and center is firm, 25-30 minutes or so. The cake itself does not brown on top as much as some other varieties. Watch closely! You may like to have a piece of foil ready to cover the baking cake the last few minutes. The sides will begin to slightly separate from the pan, pull from oven and let cool on a cooling rack for at least 5 minutes. Invert onto another rack and let cake cool completely. Gently slide onto plate.
Just before serving, dust top of cake with powdered sugar through a sieve, tap tap tap. Scatter reserved lime zest over the top. If you have a love of lime gelato or sorbet, or coconut ice cream – you could really indulge your loved ones with a little scoop of that alongside.
Delicious as promised …. especially when made with love.
7 Comments Add yours
It look so yummy & tempting !
Thanks so much, it really is delicious!
This fits along with our eating lifestyle! Can’t wait to try it out, Margaret! Your recipes always ROCK!!
Yummmmy! I’m so glad you can enjoy this recipe! Post again if you do – I’d love to hear how it turned out. 🙂
I made this cake over the weekend. It’s delicious! I put some frozen banana slices through my juicer to make banana ice cream (only bananas, nothing else added) and it was very refreshing with the cake. Wonderful summer dessert!
This looks light and refreshing!
Thank you Bernice! It’s a lovely cake!