Low FODMAP Banana Nut Bundt Cake with Caramel Glaze - FODMAP Everyday

Ingredients

• 2 3/4 cups (399 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free baking Flour)
• 2 teaspoons baking powder; (use gluten-free if following a gluten-free diet)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• ¾ cup (170 g/1 1/2 sticks) unsalted butter, (at room temperature)
• 1 cup (198 g) sugar
• 1 cup (213 g) firmly packed light brown sugar
• 2 teaspoons vanilla extract
• 3 large eggs, (at room temperature)
• 1/2 cup (120 g) lactose-free sour cream, (at room temperature)
• 4 medium ripe bananas, ( peeled and thinly sliced, crosswise)
• 4- ounces (115 g) toasted pecans or walnuts, (chopped)
• 4 tablespoons (57 g) unsalted butter
• 1/2 cup (107 g) firmly packed light brown sugar
• 1/3 cup (75 ml) lactose-free heavy cream
• 1/8 teaspoon salt
• ¾ cup to 1 cup (68 g to 90 g) sifted confectioner’s sugar