Name: Mini Gluten-Free Banana Coffee Cakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: For Wet Ingredients:; 2 mashed ripe bananas; ¾ cup packed, optional dark brown sugar; ½ cup milk; ½ cup softened butter; 1 beaten egg; 1 tsp vanilla extract; For Dry Ingredients:; 10 cups such as Bob's Red Mill® Grain Pancake Mix gluten-free baking mix; ½ cup chopped pecans; 1 tsp xanthan gum; 1 tsp ground cinnamon; 1 tsp ground nutmeg; ½ tsp salt; ¼ cup or to taste dark brown sugar

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

Serves:

Ingredients

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

Instructions

Preheat the oven to 350 degrees F. Grease 12 muffin cups.
Mix the bananas, ¾ cup of brown sugar, milk, butter, egg, and vanilla extract together in a stand mixer.
Add the baking mix, pecans, xanthan gum, cinnamon, nutmeg, and salt and mix on low speed until just combined into a batter.
Pour the batter into the prepared muffin cups. Sprinkle additional brown sugar over the batter.
Bake in the oven for about 20 minutes until a knife inserted into the center comes out clean.
Cool in the pans for 10 minutes before serving.
Serve and enjoy!