Bake gluten-free mini banana Bundt cakes, and serve them to your guests.
Mini Bundt Cake Treats
Looking for a gluten-free dessert and like bananas? Ice these Mini Banana Cakes with homemade frosting. Serve them to your family as an after-dinner treat, to guests, or give them as gifts to relatives or neighbors. Want them all to yourself? Eat one or two, and freeze the rest.
Surprise Someone with a Mini Bundt Cake Gift
Mini Bundt cakes bring a smile to people you give them to because they’re so cute. Purchasing a mini
Bundts pan was a good decision. I would recommend any home baker to invest in one. Want to do something special for someone? Write a list of people you know who would appreciate a visit from you and a nice surprise. Who do you know that you can bring a Mini Banana Bundt Cake to? Here are a few ideas to get you started:
- Individuals on a gluten-free diet
- Older couples who love to have company
- Friends you haven’t seen in a while
- Neighbors you want to get to know
- A person who has lost a spouse and is grieving
When I made this mini Bundt recipe, I gave the little cakes out to relatives who agreed to be my test tasters. They loved the cakes for reasons like:
- The mini Bundt cake tastes good.
- They like the frosting.
- The Bundt cake is sweet but not too sweet.
Baking with Natural Sugars
You see, I purposely made my recipe with natural sugars. When I had cancer and read about sugar feeding cancer cells, I decided to change the way I cook, bake, and eat. Do I still like sweets? Yes, absolutely! But it’s easier now for me to pass up cookies, pies, and all kinds of sugary goodies. Baking my own treats with pure maple syrup or local raw honey makes me not crave white sugar desserts.
I’m not a registered dietician and am not advising you in any way about what you should or shouldn’t eat. Neither am I suggesting or making any kind of claim about sugar feeding cancer. I am saying that I love baking with natural sugars and that doing so has made a difference for me.
I had surgery to remove the cancer and am extremely thankful that further treatments were not needed. For two weeks afterward, I couldn’t eat much and lost twelve pounds. Right away, however, I started experimenting with natural-sugar baking as I knew my appetite would soon return. Because I still liked sweet things, I found that some recipes with alternative sugars didn’t taste sweet enough for me. Therefore, I occasionally modify the amount of honey or maple syrup.
My friend, Shirley, who has had cancer and chose to radically change her way of eating, told me about her story. She took all of her favorite recipes and adapted them according to her new dietary needs. Then she published some books about her journey, including a recipe book. The day I received the books in the mail, I couldn’t stop reading them. Soon, I was trying out the recipes and making my own adaptations. To order Shirley’s recipes, click on this link: Victorious books.
The Mini Banana Cake Bundt idea came from Shirley’s banana cake recipe. I liked hers, but I prefer mine a bit sweeter. Plus, I love the little mini cakes. Then I came up with my yummy frosting (Shirley has frosting recipes, too). It’s the simplest way to ice a cake. Tastes good, too.
- Mini Bundts:
- 1-1/2 cups honey
- 1/2 cup coconut oil
- 2 large eggs
- 5 bananas
- 1-1/3 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1 cup Bob's Red Mill Rolled Oats
- 1/2 tbsp lemon infused raw honey
- 1/2 tsp vanilla flavor
- 1/2 cup heavy whipping cream
- 2 tbsp Angel Flake coconut
- Beat eggs, oil, honey, and mashed bananas.
- Add salt, cinnamon, nutmeg, and soda.
- Gradually mix in flour.
- Fold in oatmeal.
- Grease mini Bundt pan with an oil spray.
- Pour in the mini Bundt pan, and bake at 350 degrees for 22-30 minutes.*
- After taking the mini Bundts out of the oven, let them cool.
- Run a knife around the edges to be sure they aren't stuck to the sides.
- Place the mini cakes onto a platter and set aside.
- Mix the frosting ingredients together, and beat with a hand mixer or a whisk until the frosting thickens.
- Frost the mini cakes, and they are ready to serve.
* Test with a toothpick. Ovens vary. This recipe was baked in a propane gas oven and was done by 25 minutes.
The nice thing about this delicious Bundt treat is that you can freeze it. When you want a piece, cut a slice to heat up in the microwave, and put the rest back in the freezer. I have only frozen the cake without the frosting, however.
So far, all my tasting testers approve. I placed the cakes onto paper plates and wrapped them individually.
Then I put three toothpicks in each one and covered them with plastic wrap (and sometimes foil over the plastic to keep the cake from sliding). Make it, and see what you think.
More Bundt recipes on Kitchen Southern Hospitality:
This sounds delicious! I love baking with honey too so it’s fun finding a new recipe to try.
Hello, Angie! I feel like we could be best friends, both having a passion for food and hospitality! I almost named my blog a Yankee’s Guide to Southern Hospitality because my parents are from the South–so although I’m a Yankee, my Southern roots grow deep! I love your recipes and will be back to check more out. I printed off the gluten free bundt cakes as my daughter is gluten intolerant and I plan to make for her this summer when she visits from California. Best of luck to you!