Gingerbread Banana Almond Butter Mini Cakes

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  • 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)


  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!