One-Bowl Banana Bundt Cake with Coffee Glaze (Gluten Free, Less Fat, Less Sugar)

One-Bowl Banana Bundt Cake with Coffee Glaze (Gluten Free, Less Fat, Less Sugar)

This is easy, stress-free fall baking at its finest. My one-bowl banana bundt cake has an abundance of rich banana flavor, is made in a single bowl, and contains half the fat and sugar of a traditional banana cake – yes, I said HALF. (But trust me, you’d never know it!) Inspired by my Maple-Rye banana bread, which so many of you have said is the best you’ve ever had, this is an ideal make-ahead cake, it freezes beautifully without the glaze, and satisfies even the most ravenous of after-school appetites. 

I’ve found that the best way to ensure your cake is perfectly moist is to use bananas that aren’t so ripe that they’re black, but are ripe enough and spotted enough to bring all that sweetness and delicious banana flavor we’re craving. I’ve also used a cup of oat flour in this recipe as it soaks up more moisture than regular flour to keep this cake fluffy and that perfect melt-in-your-mouth consistency.

Watch Me Make My One-Bowl Banana Bundt Cake with Coffee Glaze

If you’re in need of some more healthier takes on classic cakes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My One-Bowl Banana Bundt Cake with Coffee Glaze

Step 1. Preheat the oven to 350 Degrees F. Spray a 12-cup bundt pan with nonstick baking spray.  Set aside.

Step 2. In a large bowl, combine the maple syrup and oil and whisk vigorously with a whisk for 10 seconds. Whisk in the eggs to combine.

Step 3. Add the yogurt, mashed bananas, and vanilla and whisk again to blend.

Step 4. Add the flour, oat flour, baking powder, baking soda, and salt, and mix with a whisk or spatula until no clumps of flour remain. 

Step 5. Transfer the batter to the prepared bundt pan. Bake for 65-80 minutes or until a tester comes out with just a few crumbs on it.

Step 6. Let the cake cool in the pan for 15 minutes before turning it out onto a cooling rack to cool completely before adding the icing.

Step 7. In a medium bowl, whisk together the confectioners’ sugar and salt with a fork to break up any clumps. 

Step 8. Add the yogurt and 1 tablespoon of the coffee and whisk until smooth.  If you want a thinner icing and/or more pronounced coffee flavor,  add the other tablespoon of coffee 1 teaspoon at a time until you’re happy with it.

Step 9. Set aside until the cake is cool, then drizzle or brush the icing all over the top of the cake, letting some of it run down the sides. 

Step 10. Let it firm for 30-60 minutes before serving.

Step 11. Enjoy!

The full recipe and ingredients are waiting for you at the bottom of this post, with a printable version for if you fall in love with this recipe as much as I have! 

The Tools I Use To Make This:

What Else Can I Use?

  • As with all of my cakes and breads, regular all-purpose flour works just fine.
  • You you can use 3 cups of all-purpose flour instead of the oat and all-purpose combination.
  • Any yogurt works in this forgiving recipe:  I’ve used dairy-free coconut yogurt as well as both regular plain yogurt and Greek-style yogurt.  It’s all good.
  • If you want to cut down on the sugar in the glaze, you can use a powdered Monkfruit sweetener for some or all of the powdered sugar. 
  • I don’t add any spices to this, I like to taste a lot of banana in this cake,  but feel free to add in some cinnamon and/or nutmeg as many banana cakes use it.
  • I also don’t include nuts in here, but walnuts or pecans would work great.  I’d toss them with the flour first to ensure they don’t sink to the bottom then add a bit more on top of the glaze.

This One-Bowl Banana Bundt Cake with Coffee Glaze is special because:

It’s a one-bowl recipe, with half the fat and sugar as a traditional banana cake!

This cake will keep, tightly wrapped, at room temperature for 3-4 days!

Healthier Takes On Classic Recipes!

Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

Cold Oven Pound Cake (Healthier + One Bowl!) (Gluten Free, Dairy Free Optional)

The Famous Maialino Olive Oil Cake But Healthier (Gluten Free, Dairy Free)

Healthier Homemade Nutella (Gluten Free)

Blueberry Dump-It Cobbler (Gluten Free)

One-Bowl Zucchini Cake with Cream Cheese Frosting (Gluten Free, Less Fat, Less Sugar)

If you make my One-Bowl Banana Bundt Cake with Coffee Glaze, and I hope you do, please leave me a comment below and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

One-Bowl Banana Bundt Cake with Coffee Glaze (Gluten-Free, Dairy-free Optional, Less Fat, Less Sugar)

Kat Ashmore
This is easy, stress-free fall baking at its finest.  Lots of banana flavor, made in one bowl, and with half the fat and sugar of a traditional banana cake.  You’d never know it.
No ratings yet
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling 15 minutes
Total Time 1 hour 50 minutes
Course Brunch, Dessert
Cuisine American
Servings 12
Calories 349 kcal

Ingredients
  

Banana Bundt Cake:

  • cup maple syrup
  • ½ cup neutral oil such as vegetable, safflower, or sunflower oil
  • 3 large eggs room temperature
  • cup plain yogurt
  • 4 ripe medium bananas peeled and mashed (or 3 large)
  • 2 teaspoons vanilla extract
  • 2 cups gluten-free all purpose flour
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon Kosher salt

Coffee icing:

  • 1 ¼ cup powdered sugar sifted if it’s very clumpy
  • ¼ teaspoon Kosher salt
  • 1 tablespoon yogurt
  • 1-2 tablespoons strong-brewed coffee

Instructions
 

  • Preheat the oven to 350 Degrees F.
  • Spray a 12-cup bundt pan with nonstick baking spray. Set aside.
  • In a large bowl, combine the maple syrup and oil and whisk vigorously with a whisk for 10 seconds. Whisk in the eggs to combine.
  • Add the yogurt, mashed bananas, and vanilla and whisk again to blend.
  • Add the flour, oat flour, baking powder, baking soda, and salt, and mix with a whisk or spatula until no clumps of flour remain.
  • Transfer the batter to the prepared bundt pan.
  • Bake for 65-80 minutes or until a tester comes out with just a few crumbs on it. It will still be moist, it is banana cake after all, but should be cooked through.
  • Let the cake cool in the pan for 15 minutes before turning it out onto a cooling rack to cool completely before adding the icing.

While the cake cools, prepare the coffee icing:

  • In a medium bowl, whisk together the confectioners’ sugar and salt with a fork to break up any clumps. If your sugar has hardened some in the pantry, you’ll want to sift it to achieve a smooth glaze.
  • Add the yogurt and 1 tablespoon of the coffee and whisk until smooth. If you want a thinner icing and/or more pronounced coffee flavor, add the other tablespoon of coffee 1 teaspoon at a time until you’re happy with it.
  • Set aside until the cake is cool, then drizzle or brush the icing all over the top of the cake, letting some of it run down the sides. I like to do this on parchment and drizzle some of the icing that runs off back over the cake so as not to waste it.
  • Let it firm for 30-60 minutes before serving.
  • Enjoy!

Nutrition

Calories: 349kcalCarbohydrates: 56gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 43mgSodium: 393mgPotassium: 259mgFiber: 4gSugar: 29gVitamin A: 100IUVitamin C: 3mgCalcium: 85mgIron: 1mg
Keyword banana, Banana cake
Tried this recipe?Let us know how it was!

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