THE RECIPE JOURNAL · Breakfast
Miniature Gluten-Free Banana Coffee Cakes
These bite-sized treats are perfect for a cozy morning or a sweet afternoon snack. Packed with ripe bananas and a hint of coffee, they’re a delicious gluten-free way to brighten your day.
FROM THE KITCHEN • Miniature Gluten-Free Banana Coffee Cakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F and greasing a 12-cup muffin tin. In a large bowl, combine the mashed bananas, brown sugar, milk, melted butter, egg, and vanilla extract. Give everything a good mix until it’s smooth. Then, add the baking mix, chopped pecans, xanthan gum, cinnamon, nutmeg, and a pinch of salt. Stir gently on low speed just until everything comes together into a batter. Spoon the mixture evenly into the muffin cups, and sprinkle a little extra brown sugar on top for a sweet, crunchy finish. Pop the tins in the oven and bake for about 20 minutes, or until a toothpick poked into the center comes out clean. Let the cakes cool in the pan for about 10 minutes before digging in.
Why you’ll love it
These little cakes are perfect for a quick treat that feels special. They combine the natural sweetness of bananas with a rich coffee flavor, all without gluten. They are moist, tender, and great for anyone who wants a tasty snack without worrying about gluten.
How to serve
Serve warm with a cup of coffee or tea for a cozy morning or afternoon snack. They also pair well with a dollop of whipped cream or a drizzle of honey for extra indulgence.
Storage & leftovers
Store the cakes in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge for up to a week or freeze individually wrapped for up to three months. Reheat gently before serving.
