Gingerbread Banana Almond Butter Mini Cakes

Breakfast, Recipes, Snacks, Sweets

December 11, 2019

Hey there I'm Chen.

Welcome to Chen's Plate, a food and lifestyle blog sharing gluten and dairy free recipes along with the ups and downs of my life in NYC. Hope you find what you're looking for. So excited to have you here :)

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Ingredients:

  • 1 1/2 cups Bob’s Red Mill 1 to 1 flour
  • 3 very ripe large mashed bananas
  • 1/2 cup coconut sugar
  • 1/2 tsp sea salt
  • 2 eggs
  • 1/4 cup applesauce
  • 1 tsp vanilla
  • 1/2 cup chocolate chips
  • 1 tsp baking soda
  • 1/4 cup almond milk
  • 1/3 cup almond butter (for the swirl)
  • gingerbread spices (1/4 tsp cloves, 1/2 tsp ginger, 2 tsp cinnamon)

Instructions:

  1. Mix all the wet ingredients for the batter (leave the almond butter out)
  2. Add in the dry and mix well to create a smooth batter
  3. In 6 non-stick ramekins, pour the batter about 1/3 of the way up
  4. Pour a little almond butter into the center of the batter
  5. Top off each ramekin with a little more batter to cover the almond butter center until there is no more batter left. If you have extra, grab another ramekin and make another!
  6. Add a little more almond butter on top and create a swirl using a toothpick
  7. Bake for about 30 minutes at 350 or until the edges are golden brown
  8. Cool, top with extra chocolate chips, and enjoy!

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Hey there I'm Chen.

Welcome to Chen's Plate, a food and lifestyle blog sharing gluten and dairy free recipes along with the ups and downs of my life in NYC. Hope you find what you're looking for. So excited to have you here :)

about Me

Categories

morning delights

savory eats

snacks

sweet tooth

shop now

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