I used to love banana cake. However, once I had to give up many of the main components–gluten, dairy, and eggs–I figured my banana cake days were over. But this week, after a little experimentation in the kitchen, I found banana cake can once again be in the food repertoire, and it’s delicious!
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Banana Cake Muffins: Gluten Free, Dairy Free, Egg Free
1 box Betty Crocker Gluten Free Yellow Cake Mix
2 to 3 very ripe bananas (I would use 3 if you have small bananas)
1/2 cup oil (we used grapeseed oil)
2/3 cup water
Preheat oven to 325 degrees.
In a large bowl, mash bananas.
Add the oil and water and stir to combine.
Add the box mix to the rest of the ingredients.
Stir with a mixer for 2 minutes on medium.
Spray mini muffin tins with non-stick cooking spray.
Fill the tin with batter for 36 mini muffins.
Cook on 325 degrees for 18 to 22 minutes.