Ingredients

The following ingredients have 12 Servings
  • Cinnamon Caramel Banana Bottom Layer:
  • 2 ½ tbsp butter orcoconut oil (melted)
  • 2 ½ tbsp coconut sugar
  • ¼ tsp cinnamon
  • 2 tbsp crushed pecans or walnuts
  • 1 banana sliced thin
  • Banana Cake Layer:
  • ½ cup coconut flour (sifted)
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 3 eggs (beaten)
  • 1 ripe banana (mashed)
  • ⅓ cup unsweetened coconut milk or almond milk
  • 6 tbsp maple syrup or honey
  • 1 tsp vanilla extract

Instruction

  • Preheat oven to 350 F. Grease or oil a 12 cup muffin pan.
  • In a medium mixing bowl combine: 2 ½ tsp melted butter or coconut oil, 2 ½ tbsp coconut sugar and ¼ tsp 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.