Earl Grey Banana Bundt Cake (Gluten Free)

Directions

1. 1
   Preheat the oven to 350ºF, and lightly grease a 10 to 12 cup (9 to 10 inch) bundt pan. Set aside.Steep the 2 teaspoons of earl grey leaves (or 2 tea bags) in 1 cup of boiling water for about 10 minutes. Once done steeping, strain out the loose leaf tea (or remove the tea bags). Set aside to cool slightly.In a medium bowl, stir the buckwheat flour, almond meal, baking powder, baking soda, salt, and ground tea leaves together. Set aside.In a large bowl, mash the bananas, and add the greek yogurt (and honey, if using), mixing until combined. Beat in the eggs, vanilla extract, and liquid stevia, until smooth. Stir in the cup of slightly cooled earl grey tea.Slowly add the flour mixture to the banana mixture, stirring until just combined.
2. 2
   Pour the batter into the greased bundt pan.
3. 3
   Bake at 350ºF for 55-65 minutes, until a toothpick inserted into the center comes out clean (and the cake springs back when lightly touched). Allow to cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely.Once cool, dust with powdered sugar.
4. 4
   Serve immediately.Store leftovers in an airtight container in the refrigerator. This cake can be frozen, tightly wrapped, for up to 2 months.