Ingredients
- Wet Ingredients:
- 2 ripe bananas, mashed
- ¾ cup packed dark brown sugar (Optional)
- ½ cup milk
- ½ cup butter, softened
- 1 egg, beaten
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 ½ cups gluten-free baking mix (such as Bob's Red Mill® 10 Grain Pancake Mix)
- ½ cup chopped pecans (Optional)
- 1 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg (Optional)
- ½ teaspoon salt
- ¼ cup dark brown sugar, or to taste (Optional)
What Makes This Recipe Unique
These little cakes are perfect for a quick snack or a cozy breakfast. They are moist and flavorful, with the natural sweetness of bananas and a gentle coffee hint. Plus, being gluten-free makes them a great choice for those with dietary restrictions.
Tips From The Kitchen
- Use ripe bananas for the best natural sweetness and moisture.
- Make sure to measure gluten-free flour accurately to keep the texture light.
- Avoid overmixing the batter to prevent dense cakes.
- Make sure to measure gluten-free flour accurately to keep the texture light.
- Avoid overmixing the batter to prevent dense cakes.
Directions
Lightly heat your oven to 350°F (175°C) and grease a 12-cup muffin tin. In a large bowl, mash the bananas and then mix in the brown sugar, milk, melted butter, egg, and vanilla until everything’s well combined. Add the gluten-free baking mix, chopped pecans, xanthan gum, cinnamon, nutmeg, and a pinch of salt. Stir everything together on low speed just until the batter comes together—don’t overmix. Spoon the batter evenly into the muffin cups, then sprinkle a little extra brown sugar on top of each one for a nice sweet crust. Pop the tin into the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for about 10 minutes before digging in.
How To Serve This Dish
Enjoy these treats warm with a drizzle of honey or a spread of nut butter. They also pair wonderfully with a cup of coffee or tea for a relaxing break.
Storage Suggestions
Store the cakes in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator for up to a week or freeze for up to three months. Reheat gently before serving.
