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