Healthier Gluten Free Banana Cinnamon Swirl Bundt Cake

Healthier Gluten Free Banana Cinnamon Swirl Bundt Cake

Fluffy, Sweet, and bursting with Cinnamon and Cream cheese flavor this Gluten Free Banana Bundt Cake is calling your name!

This Gluten Free Bundt Cake uses Greek yogurt and bananas to create a healthier cake with less fat and butter, but leaves an uncompromised texture and sweetness.

Healthier Gluten Free Banana Cinnamon Swirl Bundt Cake

What You Need To Make This Gluten Free Banana Cinnamon Swirl Bundt Cake

  • All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
  • baking powder
  • baking powder
  • cinnamon
  • sea salt
  • unsalted butter (or butter substitute)
  • dark or light brown sugar (either will work)
  • cane sugar
  • powdered sugar
  • eggs 
  • vanilla extract
  • 3 medium spotty bananas
  • 1 cup greek yogurt ( I used 0% but you can also use 2% 5% or full fat varieties as well
  • cream cheese
  • milk
Healthier Gluten Free Banana Cinnamon Swirl Bundt Cake

What is The Key To Making a Signature Cinnamon Swirl?

When preparing the cinnamon swirl you will simply combine 1 Tbsp of cinnamon and 2 Tbsps of brown sugar and cane sugar. You can add more Cinnamon if you like a stronger taste, but I like a more subtle flavor so I lean towards the lighter side.

To make the swirl you you will place half the batter in the greased bundt cake and then sprinkle the cinnamon sugar mixture over the top of the batter. There should be more than enough to create a nice thin layer of cinnamon sugar goodness.

Once the cinnamon sugar mixture layer is added, you will carefully pour the remaining batter over it and spread it evenly. You will want to tap the bundt cake a few times to spread the batter evenly. To keep the mixture from spilling or breaking the top batter should be spread overtop fast and evened out after all the batter is in the cake.

Trying to even out the batter as you pour will likely cause the swirls of cinnamon sugar to mix with the bottom batter layer.

Healthier Gluten Free Banana Cinnamon Swirl Bundt Cake

How To Avoid a Sticky Bundt Cake

To avoid any part of the bundt cake sticking be sure to follow these steps:

  • use an oil based spray such as canola or vegetable. Buttery spreads or butter will likely increase the likelihood of the cake to stick to the pan
  • coat the bundt cake with a large amount of spray. Don’t be shy! Think of Mean Girls at the math competition, the limit doesn’t exist for too much oil!
  • don’t spray the pan until the cake is ready to go into the oven and don’t pour the batter until it is ready to go in the oven
  • let the cake cool for 10 minutes and then try to tip it upside down on a cooling rack. Any sooner will increase the possibility of sticking
Healthier Gluten Free Banana Cinnamon Swirl Bundt Cake

How is this Healthier than a normal Bundt Cake?

By using bananas and greek yogurt, less oil is required for the recipe, but the texture remains unchanged. The greek yogurt and bananas make the cake fluffy and add an element of sweetness, which allows less sugar to be used in the recipe.

The healthier part comes from lightening up the recipes in areas where the texture may remain unchanged. Cutting back on too much sugar and fat will likely result in something not as satisfying or enjoyable. on When Sweet Met Salty my goal is to create simple and healthier recipes that are still satisfying and most of all fill the craving you have.

So yes, there is sugar, there is butter, and there is also TASTE!

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Healthy Gluten Free Banana Cinnamon Swirl Bundt Cake

  • Author: When Sweet Met Salty
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 12 slices 1x
  • Category: Dessert, cake
  • Diet: Gluten Free


This Sweet and Fluffy Banana Gluten Free Bundt Cake is filled with a swirl of Cinnamon and Brown Sugar and topped with a signature cream cheese glaze! 



Cinnamon Bundt Cake

  • 2 cups all-purpose gluten free flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/3 cup softened unsalted butter (or butter substitute)
  • 1 cup dark or light brown sugar (either will work)
  • 2 room temperature eggs 
  • 1 heaping tsp of vanilla
  • 3 medium bananas mashed (about 1 1/4 cups)
  • 1 cup greek yogurt ( I used 0% but you can also use 2% 5% or full fat varieties as well)

Cinnamon layer

  • 1 Tbsp cinnamon (or a few tsps. more for a stronger cinnamon flavor, I prefer a subtle one)
  • 2 Tbsps sugar cane
  • 2 Tbsp brown sugar 

Cream Cheese Glaze

  • 4 oz softened cream cheese (I used 1/3 fat variety)
  • 1 1/2 Tbsp milk (for a thinner variety use a bit more)
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla


  1. Preheat your oven to 350 and grab your bundt cake and an oil-based cooking spray such as canola, or vegetable oil. I don’t recommend using a butter flavored spray for this or butter itself as it may cause the cake to stick.
  2. In a large bowl mix the flour, baking soda, baking powder, cinnamon, and salt together. When combined set aside.
  3. Mash the bananas until they are complete mush. The less chunks the better.
  4. In a large bowl mix the eggs, sugar, vanilla, and butter together until they are fully combined. Be sure that your eggs are room temp before adding them. Room temperature eggs will easily mix with the butter and sugar, distributing the yolk more evenly, allowing the batter to raise more than cold eggs would. If you don’t have 30 minutes for your eggs to become room temp try placing the eggs in a bowl with warm water for 5-10 minutes. This will speed up the process.
  5. Add the remaining wet ingredients and whisk until combined.
  6. Add the wet ingredients to the dry and whisk out all lumps.
  7. Make the Cinnamon Glaze by combining the sugar and cinnamon in a small bowl and set aside.
  8. Spray the bundt cake pan with a large amount of spray. If you are concerned with too much spray being used , I ask you to remember the most memorable line of mean girls, the limit doesn’t exist! The more spray the better the chance your bundt cake will not stick. 
  9. Pour half the batter into the pan and tap the bottom of the bundt cake to ensure it is evenly distributed.
  10. Sprinkle the cinnamon sugar mixture across the top of the batter.
  11. Pour the remaining batter on top of the mixture. Use a spatula to even out the top layer and tap the bundt can on the counter a few more times to make sure it is even.
  12. Bake in the oven at 350 for 55-60 minutes. A clean toothpick with no batter will indicate the bundt cake is ready.
  13. Let the Bundt cake cool for 10 minutes.
  14. While the bundt cake is cooling make the cream cheese glaze. Combine all of the cream cheese ingredients in a small bowl. Add the milk in slowly as a little will go a long way. I recommend starting in Tablespoon increments. 
  15. Put a cooling rack on the top of the bundt cake pan and flip the bundt cake onto the cooling rack.
  16. Top the bundt cake with the cream cheese glaze and enjoy!
  17. I recommend storing this in the fridge for 2 days in an air tight container. Anything longer than 2 days should be stored in the freezer


be sure to use room temperature eggs

I used King Arthur’s All purpose baking flour. Not all gluten free flours are created equally so I recommend using the same brand. 

Nutrional values are calculated with reduced fat cream cheese and are estimates


  • Serving Size: 1 slice
  • Calories: 272
  • Sugar: 26
  • Fat: 8
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 5

Keywords: Banana bundt cake, cinnamon cake, cinnamon bundt cake, gluten free bundt cake, gluten free cake, banana cake, gluten free cake

Looking for more Gluten Free dessert recipes? Check out my other recipes below:

Low Carb Buffalo Dip

Low Carb Buffalo Dip

My low carb Buffalo Dip is packed with protein and flavor! It’s the perfect appetizer to enjoy at a game day potluck or a yummy lunch to pair with crackers or carrots and celery.

Low Carb Buffalo Dip

Here’s the Deets on this Healthy Recipe

To make this yummy dip you’ll need greek yogurt and cream cheese for the bulk of this recipe. The greek yogurt will be where we will get the added protein in addition to the chicken.

I swapped out the sour cream in this recipe with greek yogurt to boost the protein content and reduce the fat content as well.

I kept the classic parts of this dip the same though by using the buffalo sauce as the key for doctoring this up along with the cheese. You can certainly choose a lower fat cheese such as mozzarella, but for this recipe I used my favorite cheese, which is a 4 cheese blend.

Low Carb Buffalo Dip

Here’s The Key Ingredients:

  • Buffalo sauce
  • Greek yogurt
  • Cream cheese (softened)
  • Garlic powder
  • Shredded chicken
  • Cheese of choice
  • Green onions

You are going to need a pretty large bowl for this recipe as the yield is a generous 8×8 dip that is Thick.

I would also recommend getting some carrots, celery, and crackers to pair with this as it makes for a great crunchy combo!

Low Carb Buffalo Dip

It’s Super Simple

This dip is by far one of the quickest recipes you can make for a potluck or even as a part of your meal prep for the week.

It’s as simple as

  1. Let the cream cheese soften and combine everything in a bowl
  2. Spread the contents from the bowl in an 8×8 pan and add half the shredded cheese on the first layer
  3. Pour the remaining batter into the 8×8 pan and top with the rest of the cheese and bake for 30 minutes
  4. Let cool and garnish with green onions
Low Carb Buffalo Dip

Bam, just like that a Low Carb Buffalo Dip is done!

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Low Carb Buffalo Dip

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Dip, Appetizer, Snack
  • Diet: Gluten Free


This Low Carb Dip will appease the masses and is packed with flavor and protein!


  • 5 oz softened 1/3 less fat cream cheese
  • 1 cup greek yogurt
  • 1 lb shredded chicken ( mine was about 3 cups)
  • 3/4 cup Franks Red Hot Buffalo sauce
  • 1 cup shredded cheese of choice
  • 1/4 cup + 2 Tbsp green onions


  1. Preheat the oven to 350 and spray an 8×8 pan with non-stick spray.
  2. Let the cream cheese soften by leaving it out for an hour.
  3. Combine all of the ingredients in a bowl except for the green onions and cheese and mix until it is combined.
  4. Chop the green onions up and add in 1/4 cup to the mixture and give it a good mix.
  5. Pour 1/2 the dip into the 8×8 pan and add 1/2 cup of cheese.
  6. Pout the other half of the dip in the dish and top with the remaining cheese.
  7. Bake for 30 minutes.
  8. Take out and top with the remaining chopped green onions.


*You can lower the calories and fat in this by choosing a lower fat cheese if you wish.


  • Serving Size: 1/12 the recipe (about 2-2.5 oz, but this will range)
  • Calories: 126
  • Fat: 6
  • Carbohydrates: 2
  • Fiber: 1
  • Protein: 16

Keywords: Buffalo dip, healthy buffalo dip, greek yogurt, gluten free dip, gluten free, healthy appetizer, meal prep, healthy snack

Healthy Avocado Aioli

Healthy Avocado Aioli

Seek for the perfect potluck picnic appetizer no more! This Healthy Avocado Aioli is creamy and flavorful without using your traditional mayo! You can pair this with veggies, sweet potato fries, and sandwiches!

What Makes It So Healthy?

The main ingredients in this Aioli are Avocado and Greek Yogurt. Avocados, as you likely know are a great fat source high in vitamins like C, E, K, and B-6. When paired with the protein powerhouse of greek yogurt they are a nutrition powerhouse!

P.S. I am not a dietitian and I am merely taking note of the macronutrients and micronutrients within them.

What Do I Need?

Can I get a high 5? Because that’s all you’ll need!

5 ingredients!

You will chuck in all of these ingredients to the food processor

  • Minced garlic
  • Avocado
  • Greek yogurt (0%)
  • Lime juice
  • Chopped parsley

You’ll notice I didn’t include salt and pepper, but do those really count?

Not in my book…

What could potentially be the best part about this recipe is that all you have to do is add the ingredients to a food processor and blend it up!

No dishes is always a win in my book, which is why this recipe is my go-to for a quick recipe when last minute picnics pop up.

What Can I Pair With This Aioli?

The possibilities are E N D L E S S !

I find this goes great with sweet potato fries, carrots, sandwiches, basically anything that reminds you of a tangy lime infused cilantro ranch goes with it.

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Avocado Aioli

  • Author: Aimee Wera
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 jar 1x


The perfect Avocado Aioli to pair with sweet potato fries, veggies, and sandwiches! 


  • 1 avocado
  • 3/4 cup fage 0%
  • 1 lime juiced
  • 4 cloves of garlic
  • 1/8 tsp sea salt
  • dash of pepper
  • 23 Tbsp non-dairy milk
  • 2 handful of chopped cilantro


  1. Spoon the seed out of the avocado.
  2. Add all ingredients into a food processor and blend for 45 seconds to 1 minute.
  3. Serve with air-fried sweet potatoes seasoned with pepper and salt and enjoy!


  • Serving Size: 2 Tbsp
  • Calories: 34
  • Fat: 2
  • Carbohydrates: 2
  • Protein: 2