• Liisa Lee

Banoffee Bundt Cake with Butterscotch Cardamom Glaze

A delicious pie from 1970's Sussex (behave!And thanks Nigel Mackenzie) transformed into to a fun Fall cake so good that everyone will want seconds.

And that glaze is ridiculous delicious.

I'm a fan of caramel and butterscotch everything so, that tracks.

Serve this with afternoon coffee, for dessert, or kick brunch up a notch. Want to really get decadent? Add a drizzle of Grand Marnier over this and serve it with ice cream. Bon appetit.

Prep Time: Total Time: Serves:


1 cup butter (room temp)

4 overripe bananas

1/4 cup granulated sugar

1 cup brown sugar

3 large eggs

1 tsp vanilla

1 cup sour cream

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

3 cups gluten-free flour (I use Cup4Cup)

optional: 1 cup chocolate chips or toasted nuts of choice

FOR GLAZE: 1 1/2 cups confectioners sugar

2 tbsp milk of choice

1/2 tsp cardamom

optional: 1 tsp Grand Marnier or Spiced rum , 1/2 tsp cinnamon


  • preheat oven to 350, and prepare bundt pan (cake pans work fine too)

  • cream the butter and sugars

  • add in the bananas and mix

  • add in the eggs one at a time, mixing

  • add in vanilla, salt, baking power, baking soda

  • alternate adding flour and sour cream to keep it all smooth and bendable

  • fold in chocolate chips or nuts (or both if you wanna be that extra!)

  • pour in bundt pan and bake for 50-60 minutes until a toothpick comes out clean

  • mix together the glaze while cake it baking

  • let cake cool to room temperature before drizzling glaze.

Make extra glaze to let guests help themselves, if you like. Enjoy!

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