Banana Bundt Cake

By Lynn Wilson & Lise-Anne Michel {Plum Planted}

Makes a 10" round Bundt Cake

WFPB, Vegan, Dairy-free, Refined Sugar-free, Oil-free


3 medium apples, cored and quartered

8 medium bananas, peeled

2/3 c. maple syrup

3/4 c. oat flour

3/4 c. almond flour

2/3 c. chopped almonds (or walnuts)*

1 1/2 c. whole wheat flour

2 t. baking soda

2 t. baking powder

1 t. salt


1. Preheat oven to 350 degrees fahrenheit, and lightly grease and flour a 10" round bundt cake pan.

2. In a high speed blender, blend together the apples, bananas and maple syrup.  You may have to stop the blender to push down the apples intermittently.  I usually blend the apples and maple syrup first, then add the bananas in through the top of my Vitamix once the apples have started blending well.

3. In a large mixing bowl, combine the oat flour, almond flour, whole wheat flour, nuts, baking soda, baking powder, and salt.

4. Pour the wet, blended ingredients over the dry ingredients and whisk together until well combined.

5. Pour the cake batter evenly into your floured bundt cake pan, and bake for 55-60 minutes, or until a knife or toothpick inserted in the middle comes out mostly clean (very minimal batter may be seen on the knife).

6. Remove from oven and let sit in pan for an additional 15 minutes before turning out onto a cooling rack, giving a few good taps on the bottom of the bundt pan as you turn it out.

7. Cut any leftover cake into individual sized pieces and wrap each piece in plastic wrap.  Place individually wrapped pieces in an airtight container and store in the freezer.

Recipe Tips:

*for a smoother texture, you can omit the nuts and increase the amount of almond flour instead.  My kids prefer it this way, because it's nice and smooth and they can't see the nuts.