November 25, 2023
Gluten Free Mini Banana Cakes
Prep time:
25 min
Cook time:
20 min
Total time:
1 hour
Gluten Free Mini Banana Cakes
Get ready for a bite-sized slice of heaven with our gluten free Nutella Stuffed Mini Banana Cakes, a delightful creation made effortlessly with Hand + Heart Gluten-Free All-Purpose Flour (1 to 1). We’ve crafted these treats using mini bundt pans for the perfect individual serving. Each cake boasts a delightful surprise—a dollop of Nutella spread tucked away in the center, adding a rich and gooey twist. To take it up a notch, we’ve crowned these mini wonders with a luscious Whipped Vanilla Cream Cheese Frosting, creating a symphony of flavors and textures that’s downright irresistible.
Whether it’s a special celebration or just a craving for something sweet, these mini banana cakes are the perfect treat. And here’s the best part—no one would guess they’re gluten-free, thanks to the magic of Hand + Heart Gluten Free Flour! It’s a delightful secret that makes these mini indulgences suitable for everyone, regardless of dietary preferences.
So, go ahead, savor each bite of these Nutella Stuffed Mini Banana Cakes. They’re the epitome of sweet perfection in a petite package, proving that gluten-free treats can be just as delightful and delicious as their traditional counterparts!
Gluten Free Mini Banana Cakes
Prep time:
25 min
Cook time:
20 min
Total time:
1 hour
Yield:
8 mini cakes
Author:
made by hand, from the heart
Ingredients
- 1 3/4 cups Hand + Heart Gluten-Free All-Purpose Flour (1 to 1)
- 1 teaspoons baking soda
- 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 ripe large bananas
- 2/3 cup avocado oil or canola oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large egg
- 3 tablespoons milk or dairy-free milk
- 1 teaspoon vanilla extract
- Nutella
- Toasted hazelnuts, chopped
Whipped cream cheese frosting:
- 4 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 2 to 3 tablespoons milk or heavy cream
- 1 teaspoons vanilla extract
Instructions
Make the cake:
- Spray 8 mini bundt pans or muffin pans with cooking spray and set aside.
- In a large bowl, whisk gluten free flour, baking powder, baking soda and salt, set aside.
- In a blender, add bananas, oil, sugar, eggs, milk, and vanilla extract and blend until smooth.
- Add blended banana mixture into the flour mixture. Stir until combined.
- Pour batter into the prepared mini bundt pans or muffin pans 3/4 full.
- Bake 18 – 25 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool into the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Make the frosting:
- In a medium bowl, beat cream cheese and butter until smooth.
- Add powdered sugar and add vanilla extract and 1 tablespoon milk or heavy cream. Beat until smooth. Add additional milk or heavy cream 1 tablespoon at a time until desired smoothness is achieved.
Assemble the cake:
- Invert bundt cake and place a dollop of Nutella in the center of the cake.
- Top with cream cheese frosting and finish with toasted hazelnut if desired.
NOTES: If using a muffin pan, heat Nutella for 30 seconds until smooth. Use a piping bag fitted with a round tip to stuff the cake with Nutella. Decorate with frosting.
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