Gluten-Free Mini Banana Bundt Cakes
Gluten-free banana mini Bundt cakes are irresistibly delicious, delivering a moist and tender bite packed with rich banana flavor—without any gluten! These little cakes are a fantastic way to use up ripe bananas, transforming them into a delightful treat that’s perfect for breakfast, snacking, or dessert.
If you’ve been searching for the ultimate gluten-free banana cake recipe, you’re in luck. Inspired by a favorite family recipe, this version is made with a blend of gluten-free flours that create the perfect texture. Whether you enjoy them as they are or add a drizzle of glaze, these mini Bundt cakes will quickly become a household favorite.
Key Ingredients
For this gluten-free banana cake recipe, you’ll need:
- Butter
- Sugar
- Ripe banana
- Eggs
- Vanilla extract
- Milk
- Almond flour, tapioca flour, and coconut flour
- Baking powder and salt
- Cinnamon
Instructions
- Preheat your oven to 350°F and generously grease a mini Bundt pan.
- Cream together the butter and sugar until light and fluffy.
- Mix in the mashed banana, eggs, vanilla, and milk, blending until smooth.
- Add the dry ingredients and stir until well combined.
- Pour the batter into the prepared pan, lightly tapping it on the counter to help it settle.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before removing them from the pan.
Tips for the Best Gluten-Free Banana Mini Bundt Cakes
- Use ripe bananas: The riper the banana, the sweeter and more flavorful your cakes will be.
- Measure flours accurately: Gluten-free baking requires precise measurements for the best texture.
- Don’t overmix: Stir just until combined to keep the cakes light and fluffy.
- Customize the flavor: Add chopped nuts or chocolate chips for extra texture and taste.
- Glaze or no glaze? These cakes are delicious as-is, but a vanilla caramel glaze or dusting of powdered sugar can add an extra layer of sweetness.
- Storage tip: Wrap individually in plastic wrap and freeze for a quick grab-and-go treat.
Gluten-Free Mini Banana Bundt Cakes
Moist, tender, and full of banana flavor, these gluten-free banana mini Bundt cakes are a must-try! Made with a combination of gluten-free flours, they have a perfect texture and taste. Enjoy them plain, or add a glaze for an extra touch of sweetness.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 6 cakes 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
- 1 stick butter softened
- 3/4 cup sugar
- 1 medium banana
- 3 eggs
- 1 teaspoon vanilla
- 1/4 cup milk
- 2/3 cups almond flour
- 1/3 cup tapioca flour
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
Instructions
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Preheat oven to 350° Fahrenheit. Generously spray nonstick mini Bundt pan with cooking spray.
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Place softened butter and sugar in mixer and beat until creamy.
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Add banana, eggs, vanilla, and milk and beat for 1-2 minutes.
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Add remaining ingredients and mix 1-2 more minutes until smooth.
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Pour batter into prepared pan. Lightly tap pan on counter to help batter settle.
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Bake 20 – 24 minutes or until done.
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Remove from oven and allow to cool for 5 minutes in pan before inverting baby cakes onto a cooling rack. Allow to complete cool before serving.
Notes
While I’ve tried to give you the most accurate nutrition info, it’s based on basic ingredients. If you go off-road with substitutions (we all do it), expect the numbers to change. So, use this as a general idea, not an exact science. It’s food, not math class.
If you love these Gluten-Free Banana Mini Bundt Cakes, don’t keep them to yourself! Share this recipe with friends, pin it for later, and let us know in the comments how they turned out for you. Did you add a glaze or a fun twist? We’d love to hear all about it!
