Mini Gluten Free Banana Coffee Cakes Recipes

GLUTEN-FREE BANANA COFFEE CAKE

Steps:

• In a large bowl, beat the bananas, sugar, soy milk and oil until well blended. Combine the oat flour, baking powder, baking soda, cinnamon and nutmeg; gradually beat into banana mixture until blended. Stir in the vanilla., Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before serving.

BANANA-TOFFEE COFFEE CAKES

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups.
• In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.
• Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.
• In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.

MINI GLUTEN-FREE BANANA COFFEE CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Mix bananas, 3/4 cup brown sugar, milk, butter, egg, and vanilla extract together with a stand mixer; add baking mix, pecans, xanthan gum, cinnamon, nutmeg, and salt and mix on Low until just combined into a batter. Pour batter into prepared muffin cups. Sprinkle additional brown sugar over the batter.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before serving.

GLUTEN FREE BANANA CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners and set aside.
• In a large mixing bowl add the flour, xanthan gum, salt, baking powder and cake enhancer. Using the wire whisk attachment to a stand mixer whisk until thoroughly blended.
• Place the oil, vanilla, egg, banana and 1/4 cup of the milk in a blender container. Blend until liquid.
• Replace the whisk attachment with the beater attachment and add the liquid ingredients to the dry ingredients. If the batter looks dry add in the additional milk. When thoroughly combined continue to beat the batter for 2 minutes.
• Using a large ice cream scoop, scoop batter into prepared cupcake liners. Place in oven and bake for 18 to 20 minutes or until a wooden toothpick inserted into center comes out clean.
• Remove from oven and allow the cupcakes to rest for 5 minutes. Remove from pans and place on wire rack to cool. Once completely cool frost and enjoy.

MINI GLUTEN-FREE BANANA COFFEE CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Mix bananas, 3/4 cup brown sugar, milk, butter, egg, and vanilla extract together with a stand mixer; add baking mix, pecans, xanthan gum, cinnamon, nutmeg, and salt and mix on Low until just combined into a batter. Pour batter into prepared muffin cups. Sprinkle additional brown sugar over the batter.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before serving.