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
Scale
- 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.