Banana Rum Caramel Cake {gluten-free}

Banana Rum Caramel Cake is a gluten-free sour cream bundt cake, spiked with rum. The whole cake is drizzled with a buttery rum caramel and sprinkled with banana chips for crunch.

Banana Rum Caramel Cake on a wooden board surrounded by banana chips

I love to talk about how gluten-free flours are not a hindrance to a good cake experience but can enhance it by the right choice of flour. Here is another example of a gluten-free flour being as important as the other ingredients in contributing to the amazing layers of flavour going on in this seemingly simple bundt cake.

Close up of Banana Rum Caramel Cake

Gluten-Free Flours

  • Sorghum flour is a natural fit for banana cake. Its mild earthy sweetness is the perfect balance of flavour here and pairs beautifully with the banana and rum. It is also a light fluffy flour so gives a lovely texture. Like all gluten-free flours it loves to keep the company of other flours, too much attention and you’ll suddenly notice its slightly grainy, crumbly quality.
  • White rice flour is used here for neutrality and filler
  • Tapioca flour is used for binding and texture.

Pro Tip – Mashed banana is used for extra binding power so we can keep our tapioca to a minimum. The banana also helps to mask any potential grittiness so the cake is outstandingly moist yet fluffy.

Banana Rum Caramel Cake on a wooden board surrounded by banana chips

I have a soft spot for a good rum cake and will never forget an old work colleague bringing a tin of rum cake to the office after his holiday to the Caribbean and I was instantly hooked. He even let me keep the tin that the cake came in. I’m pretty sure my reputation as the crazy cake lady was in full effect around the office at that time. I never really found a plain rum cake recipe which lived up to that but instead I developed this recipe around a lovely banana pound cake which I was making at the time and it has been my go-to rum cake ever since.

I say ever since but I haven’t tasted this cake in a few year as my original recipe used wheat flour and it has taken me a long long time to get the gluten-free version exactly how I wanted it to be. It’s here though and I’m as in love as ever with the final result. I have made it a couple of times this week and it feels like an old friend has come back into my life.

Banana Rum Caramel Cake on a wooden board

How to Make Banana Rum Caramel Cake

The first layer of flavour is the zesty lime which is whisked into the sugar to infuse the cake at its core. The overripe bananas give huge depth, the sorghum flour adds its own personality and the rich vanilla extract, fruity rum and tangy sour cream all work in perfect harmony to create the flavour of this glorious cake.

Homemade Rum Caramel

The final cake is drizzled with a rum caramel drip. Homemade caramel is so easy to make but intimidates many. It is only a ten minute job but does require a bit of concentration. I have burnt more sugar than I care to imagine through over confidence, answering the phone, starting to unload the dishwasher. You do need to stand over the saucepan, watching the sugar melt and giving the pan the odd shake of encouragement but as soon as it has melted you only need to add your cream, butter (and in this instance rum) and then you have your buttery rich sweet caramel. The rum makes it all the more special.

A slice of Banana Rum Caramel Cake

If you like this cake then you may like…

Salted Caramel Chocolate Espresso Cake

Whisky Marmalade Bundt Cake

Easiest Gluten-Free Banana Bread

If you make this Banana Rum Caramel Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Banana Rum Caramel Cake {gluten-free}

Banana Rum Caramel Cake is a gluten-free sour cream cake, spiked with rum. The cake is drizzled with a buttery rum caramel and crushed banana chips.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Cake
Cuisine: British
Servings: 16 people
Calories: 465kcal


  • 450 g caster sugar
  • zest of 2 limes
  • 300 g unsalted butter cubed, at room temperature
  • 240 g ripe bananas peeled and roughly mashed, about 3
  • 4 eggs
  • 160 g white rice flour
  • 160 g sorghum flour
  • 80 g tapioca flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 80 g sour cream
  • 2 teaspoons vanilla extract
  • 60 ml dark rum

Rum Caramel

  • 125 g caster sugar
  • 150 ml double cream
  • 20 g unsalted butter
  • 1 tablespoon dark rum
  • ¼ teaspoon pinch of salt
  • 30 g banana chips roughly chopped


  • 10 cup/2.4 litre bundt tin


  • Pre-heat the oven to 180°C/160 fan/ gas mark 4. Grease and lightly dust with flour a 10 cup/2.4 litre bundt tin.
  • Place the sugar and lime zest in a mixer and blend together for a few minutes until the zest is evenly dispersed and a citrusy fragrance fills your kitchen.
  • Drop the butter into the mixer cube by cube, it will gradually cream together with your citrus sugar. When it’s all incorporated beat on a high speed for a few minutes until it’s very light and fluffy.
  • Add the eggs one at a time until they are thoroughly incorporated.
  • Add the banana into the creamed butter and sugar. Mix together, scraping down the sides of the mixer so it is all completely mixed in.
  • Whisk the flours together in a separate bowl along with the baking powder and salt and set aside.
  • Stir the sour cream, vanilla and rum together in a small jug.
  • Add the flours and sour cream mixture alternately into the rest of the cake batter in the mixer. Start with the flour, then the sour cream. The flour should be added in three additions, the sour cream in two and mix until just incorporated.
  • Pour the batter into the bundt tin, smoothing the surface.
  • Bake for around 60 minutes or until an inserted cocktail stick comes out of the cake clean. If the cake is browning a little too much on top halfway through the bake, dome a piece of foil over the top loosely to protect it.
  • Remove the cake from the oven, leave to settle for five minutes then loosen the top edges of the cake from the tin with a small palette knife as those are the bits that tend to stick. Turn the tin upside down onto a cooling rack and remove.
  • Leave the cake to cool completely on the cooling rack.

Rum Caramel

  • Tip the caster sugar into a small saucepan and heat on a medium temperature until the sugar melts. Do not touch with a spoon but you can encourage the melting by swirling the actual saucepan around occasionally if you like.
  • Carefully stir in the double cream and butter once the sugar has melted. The caramel may harden slightly but just keep on stirring the bubbly mixture until the cream, butter and sugar are smooth and liquid.
  • Remove from the heat and stir in the rum and salt.
  • Pour into a heatproof bowl and chill for a couple of hours until the caramel has thickened up slightly. If the caramel is too thick to pour then stir gently over heat to melt it a little.
  • Spoon the caramel evenly over the top of the cake then sprinkle over the banana chips.


Calories: 465kcal | Carbohydrates: 61g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 135mg | Potassium: 186mg | Fiber: 1g | Sugar: 38g | Vitamin A: 740IU | Vitamin C: 1.5mg | Calcium: 47mg | Iron: 0.7mg


For this cake I used Bob’s Red Mill Gluten Free Whole Grain Sorghum Flour 500 g (Pack of 4) which is very easy to get hold of at a lot of organic, health food shops or Ocado and of course Amazon.

I used Freee by Doves Farm Gluten Free Rice Flour 1kg (Pack of 5) which is also very easy to get hold of and can be found in most major supermarkets in the gluten-free aisle.

The tapioca flour I used is again Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s a lovely quality flour and it’s good value through Amazon.

I treated myself recently to this Nordic Ware 85777 Brilliance Bundt Pan and it’s as wonderful as my other Nordicware bundt tins. If you lightly grease it and dust with a bit of flour, tapping out the excess before adding your cake batter then you will have no trouble removing your cake. It’s so satisfying to see that beautiful pattern once the cake has turned out successfully.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.



Banana Rum Caramel Cake

Milk Chocolate Peanut Caramel Brownies {gluten-free}

These gluten-free Milk Chocolate Peanut Caramel Brownies are rich fudgey and utterly irresistible.

A stack of Milk Chocolate Peanut Caramel Brownies with a knife in front of a wire rack with brownies

Sometimes the best recipes are happy accidents. I think I could write a whole cookbook based around my three favourite ingredients, chocolate, peanuts and caramel. I can’t resist any treat which involves this magic combination. For Valentines Day this year I developed the most amazing chocolates involving Lindt milk chocolate (my favourite!), salted peanuts and caramel. These chocolates were divine, my perfect recipe and would have made the best post ever. However, they stuck to the chocolate mould and fell apart a bit so were not photoworthy. I kept meaning to re-make them but then was hit by an awful third trimester of my pregnancy and then was totally consumed by the birth of my beautiful son and then juggling life with a newborn and toddler. Messing around tempering chocolate was the last thing on my mind and simple recipes were the order of the day for a while.

Milk Chocolate Peanut Caramel Brownies on a wire rack

I have managed to carve a little more time out for myself at the moment as Beau is sleeping a little more in places other than my arms so decided to re-visit these wonderful chocolates. Unfortunately I decided to do this on pretty much the hottest day of the year so far. I didn’t even get past the chocolate tempering stage as my chocolate completely seized in the atrocious heat. Refusing to dispense of 300g of lumpy but still serviceable milk chocolate or the caramel I had already made I set about bunging all my assembled ingredients together to make brownies. When in doubt, make brownies is pretty much my mantra.

A stack of Milk Chocolate Peanut Caramel Brownies {gluten-free}

Thus these Milk Chocolate Peanut Caramel Brownies were borne and they are also a complete delight. Of course you can never be disappointed when dealing with the holy trinity of ingredients. I kept the recipe simple. To be honest I was in a bit of a funk over the seized chocolate so I slammed everything together in a bit of a grumpy hurry using minimal equipment. As such I just used Doves Farm plain gluten-free flour as my flour base. Chocolate is so forgiving when it comes to gluten-free baking as it adds lots of moisture and binding so using a pre-blended gluten-free flour works just fine. I also tried to keep the recipe as one-bowl as I could without dragging out the food mixer as I couldn’t face all the washing up.

Milk Chocolate Peanut Caramel Brownies on a cooling rack

Due to the nature of the ingredients the brownies are very rich so I cut them into 16 squares which turned out to be the perfect sweet salty fudgey after dinner treat that my chocolates would have been.

A stack of Milk Chocolate Peanut Caramel Brownies with a knife in front of a wire rack with brownies

So it wasn’t the recipe I had intended but these Milk Chocolate Peanut Caramel Brownies were well worth the baking fumble. Far too irresistible though, my pre-pregnancy jeans did not thank me.

Milk Chocolate Peanut Caramel Brownies {gluten-free}

These gluten-free Milk Chocolate Peanut Caramel Brownies are rich fudgey and utterly irresistible.
Prep Time20 mins
Cook Time25 mins
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 343kcal



  • 75 g caster sugar
  • 45 g whipping cream
  • 75 g cold unsalted butter cubed


  • 300 g milk chocolate
  • 150 g unsalted butter
  • 175 g caster sugar
  • 4 eggs lightly beaten
  • 125 g gluten-free flour
  • 20 g cocoa powder
  • 100 g salted peanuts roughly chopped



  • First make the caramel by pouring the caster sugar into an even layer into a medium sized saucepan and heat gently. Do not stir but shake the pan around occasionally to melt the sugar evenly.
  • When just melted and turning a golden brown, pour in the whipping cream. It will bubble up so be careful. Then add the cubed butter and stir it all together.
  • Once it has melted into a smooth caramel remove from the heat. Pour into a heat resistant container and place in the fridge to cool for a couple of hours.


  • Pre-heat the oven to 160°C and line and grease a 20cm square cake tin.
  • Melt the chocolate with the butter and caster sugar in a bain marie until the mixture has melted.
  • Remove from the heat and let stand for 5 minutes.
  • Add the eggs one at a time, mixing in well.
  • In a separate bowl sift together the flour and cocoa powder and fold into the chocolate batter.
  • Add 70g of the salted peanuts.
  • Pour into the cake tin.
  • Drop heaped teaspoons of caramel evenly into the brownie batter.
  • Scatter over the remaining 30g of peanuts.
  • Bake for 35 minutes until there is still a wobble in the centre of the brownies.
  • Remove from the oven.
  • Leave to cool to room temperature then place in the fridge for 4 hours before removing from the tin and cutting into 16 squares.


Calories: 343kcal | Carbohydrates: 33g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 48mg | Potassium: 139mg | Fiber: 2g | Sugar: 25g | Vitamin A: 450IU | Calcium: 28mg | Iron: 1.3mg

If you like this recipe you might like…

Salted Caramel Chocolate Espresso Cake

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

Black Sesame Peanut Butter Brownies

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

Bourbon Sea Salt Caramels

Making your own chocolates from scratch is not a fly by night past time. It requires patience, a lovely long Sunday all to yourself, and plenty of practice. When you get it right it is so rewarding and sometimes when I look at the dinky little glossy parcels I impress myself that I managed to produce something so refined and expensive tasting in my own kitchen.

A few years ago when the new wave of chocolatiers were springing up all over London I was convinced that I had found my calling. I went to a number of classes by William Curley and Paul A Young and found the world of chocolate and everything they had to teach fascinating. Both men began their careers as pastry chefs and were lured into their focus by the endless possibilities that chocolate creates. It’s an easy subject to get excited by as it has a wonderfully rich history dating back to the Aztecs which I still remember from my visit to Bourneville from my early school days. It’s funny the history lessons that stick. The cultural impact of chocolate is immense, we almost seem to take it for granted in the current climate but it really is a very sacred ingredient and of course it’s the best food out there. Anyone who disagrees is just wrong.

I remember a girl at school who was allergic to chocolate which she wore as a badge of honour. We all felt tremendously sorry for her though, especially when it was ice cream and chocolate sauce day, which was the most delicious meal to be produced by our school kitchens. As soon as the chocolate hit the ice cream it hardened, but it wasn’t like the commercialised Magic Shell stuff you can get in America, it was thick, sticky and sweet. Who knows how they made it work, I think it involved lots of golden syrup, but that recipe must be on my blogging to do list.

These particular Bourbon Sea Salt Caramels are filled with boozy treacly caramel. They are simply wonderful, not too intense like some liqueur chocolates can be and not too sweet like some caramel. The salt adds the spark to get your palette going and so they quickly become addictive. Don’t worry though, they take so long to make that you certainly won’t be making them every day. They are a treat, both in terms of creating and eating.

The moulds I used to produce these chocolates were plastic moulds rather than silicone. They were about £4 and you can pick them up from numerous places online but I do recommend as they have such a wide variety. I have silicone moulds too but I find the plastic ones easier to use as there’s a lot of banging and scraping involved at the filling stage which is just a bit tricky with floppy silicone. Although a word to the wise, which should be obvious but is worth repeating if you are from my class of stupid. When I first invested in a lot of chocolate moulds I found them hard to clean – because they are. Do not though, put them in the dishwasher. Mine were not expensive catering moulds and they completely melted and rendered them useless. It put an end to my chocolate making career for a while whilst I saved up to buy new ones. So, like all of your most treasured of kitchen appliances, you will have to wash them up by hand.

Before you get going I would recommend watching one of the copious amounts of YouTube videos on how to fill chocolate moulds. Although I will try below it’s not easy to explain and like all the best techniques it’s much easier to understand if you watch it. Again, like anything, practice definitely makes perfect, I’m certainly no expert but the more times I make my own chocolates the better I am getting and the less chocolate I am wasting.

So, to fill your moulds you will need some tempered chocolate. You can see my earlier post on how to temper chocolate. Pour your tempered chocolate liberally over the mould until each individual chocolate pocket is full of chocolate and there is plenty of chocolate sitting on the surface of the mould, don’t be stingy, the excess can easily be recycled.

Bang it against the work surface. Then pick up the mould and tap it continually, turning it around and about so the chocolate is encouraged to eek into the corners of the pockets.

Then flip the mould completely upside down so you are holding it over a large bowl, letting all the chocolate drip out, carry on tapping and shaking the mould. When the drips lessen scrape the surface of the mould with a palette knife, with the mould still upside down.

Turn the mould back the right way and place down to let it settle for about 10 seconds. Turn it upside down again over the large bowl and the second wave of chocolate will now start to drip out. It won’t be a downpour like before as the chocolate will be thickening, just carry on tapping and shaking, and then scrape the surface with the palette knife again.

Now place the mould upside down on a sheet of baking parchment so the chocolate can slowly slip down the sides of the mould and there is an even layer of chocolate inside. Leave it for about 3-4 minutes, then lift it up and scrape the surface with a palette knife for the final time. Leave to set for about an hour before filling your chocolates.

Pour your filling into a piping bag and fill your chocolates carefully. Do not overfill. Then you can finish off your chocolates straightaway if your chocolate is in temper.

Pour a liberal amount of the tempered chocolate over the surface of the chocolate mould, making sure that each chocolate is generously covered. Then take your palette knife and scrape away the excess, it should leave a lovely thin film of chocolate over each individual chocolate. Leave to set for 1 hour before flipping your mould over. Each chocolate should pop out very easily.

Bourbon Sea Salt Caramels

Crisp dark chocolate encasing a rich buttery bourbon caramel
Prep Time1 hr
Cook Time15 mins
Course: Dessert
Cuisine: British
Servings: 30 chocolates
Calories: 99kcal


  • 100 g caster sugar
  • 1 teaspoon dark muscovado sugar
  • ½ teaspoon fleur de sel
  • 60 ml whipping cream
  • 75 g cold unsalted butter cubed
  • 1 tablespoon bourbon
  • 300 g tempered dark chocolate


  • In a medium saucepan heat the sugars with the fleur de sel on a gentle heat. Do not stir but shake the pan around occasionally so the sugars melt evenly. Be careful as the sugars can burn quickly.
  • When just melted and turning a golden brown remove from the heat, then pour in the whipping cream. It will bubble up a lot so be cautious.
  • Then add the butter and keep on stirring.
  • Once all the butter has melted stir in the bourbon until it has all mixed together evenly.
  • Leave to cool for a couple of hours whereupon the bourbon will mellow out and the caramel will thicken slightly.
  • Meanwhile you can be tempering your chocolate as described here.
  • Then coat your moulds with chocolate as described above, leave to set for about an hour.
  • Fill your chocolate moulds with the thickened caramel, making sure not to overfill.
  • Then you can straightaway pour some more tempered chocolate over the top of the mould, scrape a palette knife over the surface of the mould to remove the excess chocolate then leave to set for about 1 hour.
  • Turn the moulds upside down and the chocolates should happily drop out.


Calories: 99kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 73mg | Fiber: 1g | Sugar: 6g | Vitamin A: 95IU | Calcium: 9mg | Iron: 1.2mg