Recipe: Maple Banana Bundt Cake with Cream Cheese Icing
Gluten Free Maple Banana Bundt Cake with Cream Cheese Icing
For the cake -
3 Overripe Bananas, mashed
2 2/3 C GF 1-to-1 Flour (I use Bob’s Red Mill)
2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cardamom
1 tsp Cinnamon
1/8 tsp Nutmeg
3/4 C Olive Oil
2 C Sugar
3 Large Eggs
1/4 C Maple Syrup
1 tsp Vanilla
3/4 C Non-dairy Milk mixed with 1 tsp Lemon Juice or Apple Cider Vinegar
For the icing -
4 oz Vegan Cream Cheese, room temperature
1/2 C Powdered Sugar, sifted
3 Tbsp Non-dairy Milk
Preheat oven to 350 degrees. Grease and flour a 10 C bundt pan.
In a large bowl, combine flour, baking soda, baking powder, salt, and spices. Mix together and set aside.
In the bowl of an electric mixer, combine olive oil, sugar and maple syrup. Beat on medium speed for 203 minutes. Add the eggs one at a time, beating for 60 seconds between each addition. Add the vanilla. Scrape down the bowl. Turn the mixer to the lowest setting. Alternate adding the milk and the flour mixture, beginning and ending with milk.
Let the mixture sit for 10 minutes before filling the cake pan.
Pour the batter into the cake pan, taking care not to fill more than 3/4 full. Bake in preheated oven for 50-60 minutes, until top springs back when gently poked. Remove from oven and cool in pan for 15 minutes. Turn out onto wire rack to cool completely.
When the cake is cool, prepare the icing.
Place the cream cheese into the bowl of an electric mixer. Beat on medium speed until smooth, about 3 minutes. Add the powdered sugar and beat on medium low speed. Slowly add the milk, 1 Tbsp at a time until it reaches your desired consistency.
Drizzle icing over cake and serve.
Refrigerate any leftovers in an airtight container for up to 3 days.