Cinnamon Caramel Banana Mini Cakes

Cinnamon Caramel Banana Mini Cakes

Grain free, paleo Cinnamon Caramel Banana Mini Cakes.

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Cinnamon Caramel Banana Mini Cakes are grain free paleo mini banana upside down cakes with cinnamon caramelized bananas on the bottom. These are not very low carb, but they are a healthy paleo treat. These would be an option if your in maintenance phase of the low carb diet.  I made these in a muffin  pan to have portion control and ease of storage. These were delicious and could be made in advance and reheated throughout the week.
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Cinnamon Caramel Banana Bottom Layer Ingredients:

• 2 ½ tablespoon butter or coconut oil, melted
• 2 ½ tbsp coconut sugar
• ¼ tsp cinnamon
• 2 tablespoon crushed pecans or walnuts
• 1 banana sliced thin

Banana Cake Layer Ingredients:

• ½ cup coconut flour, sifted, where to buy coconut flour
• ½ teaspoon cinnamon
• 1 teaspoon baking powder, here is a corn free brand
• ¼ teaspoon baking soda
• 3 eggs, beaten
• 1 ripe banana, mashed
• ⅓ cup unsweetened coconut milk or almond milk
• 6 tablespoon pure maple syrup or honey
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350 F. Grease or oil a 12 cup muffin pan.
2. In a medium mixing bowl combine: 2 ½ teaspoon melted butter or coconut oil, 2 ½ tablespoon coconut sugar and ¼ teaspoon cinnamon. Mix together and dividing equally, place at the bottom of each muffin cup.
3. Sprinkle crushed nuts on top of mixture in each muffin cup and place three banana slices in  each muffin cup. Set aside.
4. In a large mixing bowl combine all the banana cake ingredients and stir until thoroughly combined.
5. Divide banana cake batter equally and place in each muffin cup on top of banana slices. Smooth and cover slices evenly with the batter in muffin cups.
6. Bake for 25 mins or until toothpick comes out on center clean.
7. Remove from oven and cool. Once cooled, use a butter knife in between muffin and pan cups and slide around to loosen. Turn mini cakes upside down onto a serving platter.

Printable Recipe Card & Nutritional Data Below:

📖 Printable Recipe Card

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Cinnamon Caramel Banana Mini Cakes

Stacey

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Prep Time 6 minutes mins

Cook Time 25 minutes mins

Total Time 31 minutes mins

Course gluten free, grain free, paleo

Cuisine dessert

Servings 12

Calories 115 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

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• Cinnamon Caramel Banana Bottom Layer:
• 2 ½ tablespoon butter orcoconut oil melted
• 2 ½ tablespoon coconut sugar
• ¼ teaspoon cinnamon
• 2 tablespoon crushed pecans or walnuts
• 1 banana sliced thin
• Banana Cake Layer:
• ½ cup coconut flour sifted
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 3 eggs beaten
• 1 ripe banana mashed
• ⅓ cup unsweetened coconut milk or almond milk
• 6 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350 F. Grease or oil a 12 cup muffin pan.
• In a medium mixing bowl combine: 2 ½ teaspoon melted butter or coconut oil, 2 ½ tablespoon coconut sugar and ¼ teaspoon cinnamon. Mix together and dividing equally, place at the bottom of each muffin cup.
• Sprinkle crushed nuts on top of mixture in each muffin cup and place three banana slices in each muffin cup. Set aside.
• In a large mixing bowl combine all the banana cake ingredients and stir until thoroughly combined.
• Divide banana cake batter equally and place in each muffin cup on top of banana slices. Smooth and cover slices evenly with the batter in muffin cups.
• Bake for 25 mins or until toothpick comes out on center clean.
• Remove from oven and cool. Once cooled, use a butter knife in between muffin and pan cups and slide around to loosen. Turn mini cakes upside down onto a serving platter.

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Nutrition

Serving: 1gCalories: 115kcalCarbohydrates: 16gProtein: 3gFat: 5gSodium: 270mgFiber: 2gSugar: 10g

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

*all nutritional data are estimates based on the product I used*

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