Gluten-Free Mini Banana Bundt Cakes
Gluten-free banana bundt cake is so delicious, you’ll be hooked after just one bite. It’s moist and tender with a rich flavor but without any gluten!
Have ripe bananas and not sure what to do with them? Make a delicious banana cake with them. I am going to tell you about my favorite Baby Banana Cake recipe that I use to make for my family, as well as share with you my own take on that recipe for a gluten-free version.
I have made Mom Foodie’s recipe for Baby Banana Cakes with Vanilla Caramel Glaze several times. The first time that I made them, the whole batch was gone before I ever made the glaze. Like – vanished without a trace. They were that good. Even without the glaze.
The recipe is a definite keeper for my family and me. If you ask me for a recipe using bananas, it is one that I will recommend to you.
When I had a whole bunch of bananas ripen before I knew it, I made a batch. Since I had so many bananas, plus the fact that I feel better when I avoid gluten, I thought it would be neat to adapt the recipe using gluten-free ingredients.
I nailed it! I ended up making three batches over a couple of days. To keep from eating them all at once, I wrapped them individually with plastic wrap and frozen them. They’re not difficult to make and make a great dessert, snack, or for me – breakfast! I still did not make the glaze, but you are welcome to try it. (Click here to get the recipe at Mom Foodie’s blog.)
Ingredients
For this sweet recipe, you need the following ingredients:
- 1 stick butter softened
- ¾ cup sugar
- 1 medium banana
- 3 eggs
- 1 teaspoon vanilla
- ¼ cup milk
- ⅔ cups almond flour
- ⅓ cup tapioca flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
Instructions
To make them, start by preheating your oven to 350° Fahrenheit. Generously spray a nonstick mini Bundt pan with cooking spray.
Place softened butter and sugar in a mixer and beat until creamy. Once the butter-sugar mixture becomes creamy, add the banana, eggs, vanilla, and milk and beat for 1-2 minutes.
Add the remaining ingredients and mix for 1-2 more minutes until smooth.
Pour batter into the prepared pan. Lightly tap pan on the counter to help batter settle. Bake the mini cakes for 20 – 24 minutes or until done.
Remove the cake pan from the oven and allow them to cool for 5 minutes in the pan before inverting the baby cakes onto a cooling rack. Allow them to completely cool before serving.
Gluten-Free Mini Banana Bundt Cakes
Ingredients
- 1 stick butter softened
- ¾ cup sugar
- 1 medium banana
- 3 eggs
- 1 teaspoon vanilla
- ¼ cup milk
- ⅔ cups almond flour
- ⅓ cup tapioca flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350° Fahrenheit. Generously spray nonstick mini Bundt pan with cooking spray.
- Place softened butter and sugar in mixer and beat until creamy.
- Add banana, eggs, vanilla, and milk and beat for 1-2 minutes.
- Add remaining ingredients and mix 1-2 more minutes until smooth.
- Pour batter into prepared pan. Lightly tap pan on counter to help batter settle.
- Bake 20 – 24 minutes or until done.
- Remove from oven and allow to cool for 5 minutes in pan before inverting baby cakes onto a cooling rack. Allow to complete cool before serving.
Nutrition
My daughter has tried both versions and likes them both, too. The recipes are an excellent way to use up those bananas that have ripened and are sitting on your countertop.
Other Recipes You Might Like
