GF Banana PB Chocolate Cinnamon Swirl Bundt

Yield 1 Large Bundt Cake & 12 muffins

Author Clara Cavalli-Chiappardi

Prep time

20 Min

Cook time

55 Min

Inactive time

45 Min

Total time

2 Hour

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GF Banana Peanut Butter Chocolate Chip Cinnamon Bundt

Banana Peanut Butter Chocolate Cinnamon Swirl Bundt Cake — it’s as good as it sounds. 🍌🥜🍫🍂

This gluten-free fall favorite is swirled with cinnamon and chocolate chips, drizzled with a spiced icing, and made with 100% real ingredients. Moist, flavorful, and perfect with a cold glass of milk — or just straight off the cake stand.

No gums. No seed oils. No shortcuts.

Ingredients

• Dry Ingredients:
• 1 1/2 cups brown rice flour
• 3/4 cup sorghum flour
• 3/4 cup sweet white rice flour
• 1 cup tapioca starch
• 2 tbsp baking powder
• 2 tsp baking soda
• 1 tsp cinnamon
• 2 tsp salt

• Wet Ingredients:
• 8-9 medium ripe bananas mashed
• 1 cup organic peanut butter
• 1 cup olive oil
• 1 1/2 cups sugar
• 4 eggs
• 2 tsp vanilla extract
• 1 cup milk
• 2 tsp apple cider vinegar

• Chocolate Chip Cinnamon Layers:
• 2 cups chocolate chips
• 1 1/2 cups brown sugar
• 2 tbsp cinnamon

• Spiced Icing:
• 2 cups powdered sugar
• 1 tbsp milk
• 1 tsp cinnamon

Instructions

Preheat Oven 350F degrees

1. Grease one bundt cake pan and line one muffin tray of 12.
2. Mix the brown sugar with the cinnamon to create the cinnamon sugar for the layers.
3. Whisk all dry ingredients together and set aside.
4. Mash bananas, and then add all wet ingredients to mixer and beat on medium speed for 1 minute then high for 2 minutes until all light and creamy.
5. Slowly add the dry ingredients to the wet on low speed and once all incorporated increase speed to hi and beat for 3 minutes.
6. Assemble bundt cake. Pour some batter to about midway then add half the cinnamon sugar mix along with half the chocolate chips onto of the batter evenly all around to form a nice layer. Then add more batter to cover layer but do not fill the pan to top leave about 2 inches from top.
7. Sprinkle the top with more cinnamon sugar and chocolate chips (reserve some for the muffins)
8. Use rest of batter to make the muffins. Add remaining cinnamon sugar and chocolate chips to the tops of each muffin.
9. Bake at 350F degrees.
10. Muffins bake for 25 minutes and Bundt Cake bake for 55-60 min (toothpick comes out clean).
11. Allow to cool on rack for about 30-45 minutes.
12. Prepare Spiced Icing by mixing all the ingredients together until smooth. Then slowly drizzle over the cooled cake. Enjoy!

Notes

Non Dairy Recipe option:

Substitute whole milk with non-dairy milk to create this as a non-dairy recipe

Vegan Recipe option:

Substitute whole milk with non-dairy milk and replace eggs with Bob's Red Mill Egg Replacer (follow directions on package to replace each egg).