Gluten Free Chocolate Vanilla Swirled Banana Bundt Cake
 
Prep time
Cook time
Total time
 
Chocolate? Vanilla? Can't decide? You don't have to with this Gluten Free Chocolate Vanilla Swirl Banana Bundt Cake. Two cups of bananas and instant pudding mix make this cake extra rich and decadent.
Author:
Recipe type: Dessert
Serves: 10-12 pieces
Ingredients
  • For the cake:
  • ½ cup butter, softened
  • ½ cup shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups ripened mashed bananas
  • 1 teaspoon vanilla extract
  • ½ cup sweet sorghum flour
  • ½ cup gluten free oat flour
  • ½ cup potato starch
  • 3 tablespoons tapioca flour
  • ⅓ cup coconut flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon xanthan gum
  • ½ small package (3.4 oz size) chocolate instant pudding mix
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup chocolate chips
  • ½ small package (3.4 oz size) vanilla instant pudding mix
  • For the ganache:
  • 1½ cups chocolate chips
  • 3 tablespoons heavy whipping cream or half and half
Directions
  1. Preheat oven to 350 degrees. Lightly grease and flour (with any gluten free flour) a bundt pan and set aside.
  2. In a large mixing bowl or stand mixer, cream together butter, shortening, and sugar until light and fluffy. Add eggs one and a time and beat until incorporated, scraping down the sides as needed. Add vanilla and mix until smooth.
  3. In a separated smaller mixing bowl, sift together sorghum flour, oat flour, potato starch, tapioca flour, coconut flour, baking powder, salt, and xanthan gum.
  4. Add half of dry mixture to butter mixture and mix on low until incorporated. Add mashed bananas and mix on low until smooth. Add remaining dry ingredients and mix on low until well incorporated.
  5. Divide batter in half. Add ½ package of chocolate pudding mix, 2 tablespoons cocoa powder and ½ cup chocolate chips to one half of the batter. Add ½ package of vanilla pudding mix to other half of batter. Stir both batters until smooth.
  6. Alternately scoop batter into bundt pan mold until both batters are gone. Using a knife, gently swirl through the batter, being careful to not overmix.
  7. Bake at 350 degrees for 50 minutes to 1 hour or until top of cake bounces back at the touch of a finger and toothpick inserted into center comes out with few crumbs.
  8. Remove from the oven and cool in pan on cooling rack for 20 minutes before inverting to continue cooling.
  9. Once ready to serve, microwave remaining cup of chocolate chips and cream or half and half in a microwave safe dish at 50% power for 1 minute. Remove and let sit for 30 seconds. Stir until smooth, microwaving in additional 15 second intervals if needed. Drizzle chocolate over top of cake and add pecan pieces if desired.
  10. Store cake in a loosely sealed container for up to three days or in a tightly sealed container in the freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chocolate-vanilla-swirl-banana-bundt-cake/