In our house, babycakes is a term of endearment and what better way to show your love than these mini gluten-free banana gingerbread babycakes with vanilla glaze.
The Story:
I’ve been making our Banana Gingerbread for so long I honestly didn’t think it could get better. However, we had some rapidly liquifying bananas and I wanted to try something a bit new with this recipe so I decided to change it in two different ways.
Firstly, I’d try to make it gluten-free. We’ve had a great deal of success using Bob’s Red Mill All-Purpose Gluten-free Baking Flour mix when we use it in recipes that have a lot of flavor or spices. Thus, the banana gingerbread worked excellent with it.
Secondly, we got a new gadget and I decided to do something healthy in it first.
With the smaller portions and extra surface area getting baked, these little banana gingerbread cake pops were even better than the usual bread loaf-made kind. Adding the vanilla glaze made them phenomenal!
Gather your tools. You’ll need:
1. measuring cups 2. measuring spoons 3. mixing bowls 4. spoon 5. babycake mini’s maker
Gather your ingredients. You’ll need:
1. Bob’s Red Mill All-Purpose Gluten-Free Baking Flour 2. ground ginger 3. ground cinnamon 4. ground nutmeg 5. ground allspice 6. baking soda 7. brown sugar 8. canola oil 9. molasses 10. eggs 11. very ripe bananas
Gluten-Free Banana Gingerbread Balls with Vanilla Glaze
adapted from The Ultimate Fat-Free Cookbook
Ingredients:
2 cups all-purpose flour
4 teaspoons (or 1 tablespoon and 1 teaspoon) ground ginger
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 cup packed brown sugar
4 tablespoons oil
2 tablespoons blackstrap molasses
2 eggs
3 large (or 4 medium or 5 small) ripe bananas, mashed thoroughly
Directions:
Turn on cake pop maker.
Sift together, or thoroughly mix, dry ingredients (flour through brown sugar) in a mixing bowl. Make a well in mixture and add in oil, molasses, eggs, and mashed bananas. Stir well, making sure to scrap bottom of bowl and pull up any dry mix.
Following your babycake maker’s instructions, add mixture into wells and bake for prescribed amount of time. (For our maker, it was 1/2 tablespoon batter cooked for 3-4 minutes)
Once cool, roll in Vanilla Glaze and place on cooling rack over a piece of parchment paper to catch the drips.
Vanilla Glaze
adapted from babycakes cake pop maker
Ingredients:
1/4 cup melted coconut oil
1 and 1/4 cups powdered sugar, sifted
1 teaspoon vanilla
2 to 2 and 1/2 tablespoons hot water
Directions:
Melt coconut oil and place in bowl. Sift powdered sugar over oil and then stir to combine. Add in vanilla and hot water until it reaches the consistency you prefer.
Gluten-Free Banana Gingerbread Cake Pops with Vanilla Glaze Printable
If you like this, you may also like:
Gluten-Free Spice Cookies
Gluten-Free Blueberry and Lemon Bundt Cake
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