Low FODMAP Banana Nut Bundt Cake with Caramel Glaze

Name: Low FODMAP Banana Nut Bundt Cake with Caramel Glaze
Total time: 70 min
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

www.fodmapeveryday.com

Our Low FODMAP Banana Nut Bundt Cake with Caramel Glaze is a little fancy and a little homespun. Easy to make and keeps well, too. And Gluten-Free!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Cooking tools:

Bundt pan
Oven
Stand mixer
Flat paddle
Whisk
Mixing bowl
Measuring cup
Kitchen scale
Nonstick spray
Offset spatula
Toothpick
Cooling rack
Sifter
Saucepan
Wooden spoon
Fine-mesh sieve
Plastic wrap
Cake dome
Chef's knife
Cutting board
Spatula
Sifted sugar

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