CAKES

Mini Banana Cake

Just the perfect size to enjoy a piece of cake. We made these Nutella Stuffed Mini Banana Cake using mini bundt pans for individual serving. We put a dollop of Nutella spread in the center of these cakes and topped it with smooth and creamy Whipped Vanilla Cream Cheese Frosting! This cake is perfect for any celebrations and you'd never know it's gluten-free!

INGREDIENTS

1 3/4 cups Lorraine’s Gluten-Free All Purpose Flour

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

Oven Temperature:

Preheat oven to 350ºF

Bake Time:

20 - 25 min until a wooden stick inserted in the center is dry

TO MAKE THE CAKE:

Spray 8 mini bundt pans or muffin pans with cooking spray and set aside. In a large bowl, whisk Lorraine's GF All Purpose 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. Fold in chocolate chips and nuts if using. Pour batter into the prepared mini bundt pans or muffin pans 3/4 full. Bake until a toothpick inserted into the center of the cake comes out clean. Let cake d cool into the pan for 10 minutes, then turn out onto a wire rack.

TO MAKE THE FROSTING:

In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and add vanilla extract and 1 tbs milk or heavy cream. Beat until smooth. Add additional milk or heavy cream 1 tbs at a time until desired smoothness is achieved.

TO ASSEMBLE CAKE:

Invert bundt cake and place a dollop of Nutella in the center of the cake. Top with Frosting and finish with toasted hazelnut if desired.

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.