- Browed butter is literally amazing and if anyone tells you otherwise, just walk away and never talk to them again. You don’t need that kind of negativity in your life.
- It is so incredibly moist and spongy. It stayed fresh for 5 days sitting on my counter and didn’t get dry at all. What makes this banana bundt cake so incredibly moist is the use of full fat coconut milk in the recipe, which I used as a substitution to sour cream in many traditional recipes.
- You would have NO idea it is completely gluten free (the humans involved in taste testing this recipe can confirm this).
- Banana bread is always the best decision you could make in your day, right? There’s something about eating banana bread in the form of a bundt cake that makes you feel like you’re at some fancy tea party or something.. so when you eat this cake, you’re making the best and fanciest decision of your day.
My boyfriend and I are really trying to learn skills and improve our food photography, and this photo shoot we were really proud of! The photos turned out great, and then once we were done we got to eat the cake for lunch… What a great day!
- The plate test: a way to test how thick the caramel will be at room temperature, is to do a “plate test”. Do this by putting a small plate in the freezer for a few minutes. Take the plate out of the freezer and drizzle a small amount of caramel on the plate and see how thick it gets after about 5-10 seconds. If it is still very runny, keep reducing until it is slightly thick but still runny enough to drizzle on the cake.
- I have not tried making this cake dairy free, but if needed, I would suggest using a vegan butter and skipping the step of browning the butter.
Brown Butter Banana Bundt Cake with Coconut Caramel Glaze
- December 11, 2019
- 1 hr 30 min
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- for the bundt cake:
- 2 1/4 C flour (I used Bobs Red Mill Gluten Free 1:1)
- 3/4 C rolled oats
- 2 tsp baking soda
- 1 C coconut sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 eggs, whisked
- 1 3/4 C mashed, overripe banana (4-5 bananas)
- 1 1/4 C butter
- 1 can full fat coconut milk, shaken well
- (1/2 C + 2 tbsp for the bundt cake, the rest set aside to be used in the caramel)
- 1 tbsp lemon juice
- for the coconut caramel:
- 1/4 C butter
- 1/2 C coconut sugar
- 2 tsp vanilla
- 1/4 tsp ground cinnamon
- two pinches of mineral salt
- Step 1
- First, make the brown butter by taking 1 1/4 C of the butter and melting in a small sauce pan over low-medium heat. You want the butter to bubble gently until it turns light brown and smells almost nutty and very aromatic. The moisture in the butter will evaporate, yielding ~1 C brown butter. THIS WILL BE EXTREMELY HOT. Remove the pan from heat and allow to cool almost completely before you bake with it or before transfer it to another container. I like to bake with it when it is just slightly warm.
- Step 2
- Preheat oven to 350° and generously grease a bundt pan with butter or cooking spray.
- Step 3
- To start making the bundt cake, whisk together the dry ingredients in a medium sized bowl. In a separate bowl, whisk together all of the wet ingredients including the brown butter (reminder: you are only using 1/2 C + 2 tbsp of the coconut milk at this time). Add the dry ingredients to the wet and combine, being careful not to over mix. Bake for 45 minutes or until you can insert a toothpick and it comes out clean.
- Step 4
- While the cake is baking, start making the caramel. In a medium sized sauce pan, pour the remaining coconut milk and add the butter over low-medium heat. Once the butter is melted, add the coconut sugar, vanilla, cinnamon and salt. Gently whisk together and allow caramel to gently bubble stirring every few minutes to prevent burning. Reduce by half and until slightly thickened. See recipe note above to learn how I test my caramel to see if it is thick enough.
- Step 5
- Once the cake has cooled enough for it to be removed from the pan, transfer to a large cake platter or plate and drizzle the caramel glaze.
- Step 6
- Cut into 12 pieces and enjoy with a side of coffee!