Mini Gluten-Free Banana Coffee Cakes Recipe

Mini Gluten-Free Banana Coffee Cakes Recipe

How To Make Mini Gluten-Free Banana Coffee Cakes

These easy-to-make mini banana coffee cakes are delightfully soft tea time treats, loaded with ripe bananas, gluten-free pancake mix, and crunchy pecans.

Preparation: 10 minutes
Cooking: 20 minutes
Cool Time: 10 minutes
Total: 40 minutes



For Wet Ingredients:

  • 2ripe bananas,mashed
  • ¾cupdark brown sugar,packed, optional
  • ½cupmilk
  • ½cupbutter,softened
  • 1egg,beaten
  • 1tspvanilla extract

For Dry Ingredients:

  • 10cupsgluten-free baking mix,such as Bob’s Red Mill® Grain Pancake Mix
  • ½cuppecans,chopped
  • 1tspxanthan gum
  • 1tspground cinnamon
  • 1tspground nutmeg
  • ½tspsalt
  • ¼cupdark brown sugar,or to taste


  1. Preheat the oven to 350 degrees F. Grease 12 muffin cups.

  2. Mix the bananas, ¾ cup of brown sugar, milk, butter, egg, and vanilla extract together in a stand mixer.

  3. Add the baking mix, pecans, xanthan gum, cinnamon, nutmeg, and salt and mix on low speed until just combined into a batter.

  4. Pour the batter into the prepared muffin cups. Sprinkle additional brown sugar over the batter.

  5. Bake in the oven for about 20 minutes until a knife inserted into the center comes out clean.

  6. Cool in the pans for 10 minutes before serving.

  7. Serve and enjoy!


  • Calories: 600.01kcal
  • Fat: 22.34g
  • Saturated Fat: 7.13g
  • Trans Fat: 0.75g
  • Monounsaturated Fat: 8.48g
  • Polyunsaturated Fat: 5.38g
  • Carbohydrates: 95.83g
  • Fiber: 2.12g
  • Sugar: 69.34g
  • Protein: 5.97g
  • Cholesterol: 34.68mg
  • Sodium: 682.94mg
  • Calcium: 224.19mg
  • Potassium: 242.55mg
  • Iron: 1.72mg
  • Vitamin A: 75.85µg
  • Vitamin C: 2.04mg
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