Gluten-Free Mini Banana Bundt Cakes
Gluten-Free Mini Banana Bundt Cakes – tender, moist crumb full of banana flavor but without any gluten. One bite and you’ll be hooked.
- 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
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.
Serving: 1 | Calories: 403kcal | Carbohydrates: 40g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 333mg | Fiber: 3g | Sugar: 28g