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Ingredients 0/15
Why This Meal Is A Winner
These little cakes are moist and tender with a perfect balance of banana sweetness and coffee flavor. They are naturally gluten-free, making them a great option for those with dietary restrictions. Plus, their size is perfect for a quick breakfast or a delightful afternoon treat.
Tips For Better Flavor
- Use ripe bananas for the best flavor and natural sweetness.
- Be careful not to overmix the batter to keep the cakes light and fluffy.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
- Be careful not to overmix the batter to keep the cakes light and fluffy.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
Directions
Lightly heat your oven to 350°F and grease a 12-cup muffin tin. In a large bowl, mash the bananas and mix them with the brown sugar, milk, melted butter, egg, and vanilla until everything is well combined. Then, add in the gluten-free baking mix, chopped pecans, xanthan gum, cinnamon, nutmeg, and a pinch of salt. Stir gently on low speed or by hand just until the batter comes together. Spoon the batter evenly into the muffin cups, and sprinkle a little extra brown sugar on top for a nice crunchy finish. Pop the tray into the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for around 10 minutes before enjoying.
Serving Ideas To Try
Enjoy these cakes warm with a drizzle of honey or a spread of butter. They pair wonderfully with a cup of coffee or tea, making them ideal for breakfast or a cozy snack. Adding a dollop of whipped cream or a sprinkle of cinnamon can also enhance the flavors.
Storing Food Safely
Store the cakes in an airtight container at room temperature for up to two days. For longer storage, freeze them individually wrapped, then thaw at room temperature before serving. This helps maintain their moisture and taste.
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