More portable than a muffin, these banana snack cakes are sturdy enough for lunchbox fare. Wrap cakes individually and freeze for the ultimate gluten free fast food.
~ Brief rant about the importance of ripe bananas ~
Always bake with ripe bananas. They’re sweeter and so much better for baking when allowed to ripen fully. You know those bulk bagged bananas sometimes available in produce sections? Usually ugly, but hardly ever ripe. After the bananas ripen, throw them in the freezer, peel and all. Defrost as needed at room temp or in the microwave. You’ll never have an excuse not to bake a bunch of snack cakes.
Banana Snack Cakes
Combine the dry ingredients in a mixing bowl:
1 1/2 cups gluten free flour
½ cup brown or raw sugar
1½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon xanthan gum
¼ teaspoon each ginger and nutmeg
¼ teaspoon salt
¼ teaspoon baking soda
Combine the wet ingredients, then add to large bowl:
3/4 cup ripe banana, mashed
½ cup milk
¼ cup melted butter or oil
1 egg, beaten
2 teaspoons pure vanilla extract
4 to 6 ounces dark chocolate, chopped
Preheat oven to 350 degrees. Fill greased muffin tins with batter, using a number 16 disher to scoop batter evenly. Bake for about 24-25 minutes, until tester inserted remains mostly clean. Yield: 12 banana snack cakes
- A combination of gluten free flours usually gives the best result. Pick up a ready to use flour blend like King Arthur Flour or use your favorite all-purpose mix. Make your own rice flour blend by combining 6 cups brown rice flour, 2 cups potato starch, and 1 cup tapioca starch in a large container. Combine thoroughly. Store this all purpose flour blend at room temperature or in an airtight container in the fridge if you don’t bake often. Get more info on gluten free flour blends here.
- Recipe can be doubled. Freeze extra snack cakes to enjoy anytime.
- Hemp milk is great for gluten free baking, but dairy milk can be used in this recipe as well.
- Make sure the oven is preheated.