Best 3 Mini Gluten Free Banana Coffee Cakes Recipes
Indulge in the delectable aroma of freshly baked Mini Gluten-Free Banana Coffee Cakes, a delightful treat that caters to various dietary preferences. These individual-sized cakes boast a moist and fluffy banana bread base, elevated with a rich coffee-infused streusel topping. Each bite offers a harmonious blend of sweet banana flavor and a hint of coffee, creating a symphony of flavors that will tantalize your taste buds. This recipe collection presents two variations: a classic version made with all-purpose gluten-free flour and a grain-free alternative using almond flour. Both options deliver a guilt-free indulgence that's perfect for breakfast, brunch, or as an afternoon snack. With their compact size and charming presentation, these mini cakes are ideal for gatherings, potlucks, or simply enjoying a cozy moment at home.
Let's cook with our recipes!
GLUTEN-FREE BANANA COFFEE CAKE
I created this gluten-free coffee cake for people on special diets. Those who are lactose intolerant, allergic to eggs or wheat, or avoiding gluten can all enjoy this delicious treat. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 177 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BANANA-TOFFEE COFFEE CAKES
Why make an entire cake when you can make a dozen mini cakes? These mini cakes have a killer banana-toffee flavor that's so good, you might have to indulge in more than just one.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 1 g
MINI GLUTEN-FREE BANANA COFFEE CAKES
These dessert muffins are moist and flavorful. Perfect for tea time. You would never guess they are gluten-free! They taste best served warm, but you can also reheat cakes in microwave before serving after they cool.
Provided by Brightbritain
Categories Banana Muffins
Time 40m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 32.5 g, Cholesterol 36.6 mg, Fat 12.1 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 5.5 g, Sodium 176.1 mg, Sugar 20.4 g
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your cakes will be.
- Don't overmix the batter. Overmixing can make the cakes tough.
- Fill the muffin cups only 2/3 full. This will allow the cakes to rise properly.
- Bake the cakes until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting them. This will help the frosting to set properly.
- Serve the cakes with your favorite toppings. Some popular options include whipped cream, ice cream, and fresh berries.
Conclusion:
These mini gluten-free banana coffee cakes are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or a snack. With their moist and flavorful crumb and sweet coffee glaze, they're sure to be a hit with everyone who tries them. So next time you're looking for a gluten-free dessert, give these cakes a try. You won't be disappointed!
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