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GF Pear Banana Almond Cakes

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When I decided to share this recipe for GF Pear Banana Almond Cakes it was a surprise to me. It would seem like the Banana Bread of 2020 obsession is long over and I am at best, late to the party. The revelation came when I married a bite of this little golden cake with a sip of hot coffee. It was a sweet-bitter kiss of flavor and aroma, quite the edible delight for a late-night food waste prevention project — especially since they are gluten-free, sugar-free, and made in a food processor!

GF Pear Banana Almond Muffins

Food Waste Prevention

Quarantine cooking, the baking explosion, and food waste prevention is what lead to the proliferation of banana bread on the internet last spring and summer. I, too, got in on the banana loss prevention team with my recipe for Chocolate Peanut Butter Soft Serve Frozen Dessert.

This recipe for GF Pear Banana Almond Cakes came about as a result of having both a pear and a banana on the verge. Instead of chucking them in the trash, I threw together a quick batter. The next morning, I was astonished at how sweet and moist the cake was, even without added sugar. Enough so that I wanted to play around with the recipe a little bit. I firmly believe it’s possible to eat really good food that’s healthy, too — including bread and dessert.  Who doesn’t love a little cake?

GF Pear Banana Almond Cake

Is it a Muffin?

With that in mind, I have been experimenting with various nut flours. Nuts are good and good for you! I used Bob’s Red Mill almond flour, which is super fine and not heavy.

Warning. Big huge warning. Red flashing light. Almond flour does not contain gluten. Gluten gives wheat bread structure. You cannot often swap almond flour for all-purpose flour without making adjustments. In this recipe, the egg effectively gives the cake structure. I have not tried it with chia seeds or any other non-chicken egg substitute. And, in reverse, I have not made these with all-purpose flour.  I know the texture would be different, for certain, but I am not here to give you yet another banana bread muffin. I wanted to do something different.

The resulting texture reminds me of a little french nut cake called a financier.  is not a hearty muffin with a firm crumb, and more like a petit flourless cake. They bake “just sweet enough” from the combination of very ripe fruits.

GF Pear Banana Almond Muffin

Healthy Baking Recipes

Every recipe I make is not a recipe makeover, but frankly, I was astonished when these cakes clocked in at only 2 WW points each. Lightly dusted with powdered sugar, these tender, moist cakes are lovely for a wholesome breakfast muffin, afternoon snack with tea, or as a sweet nibble for dessert.

Thanks so much for reading. I know I will appreciate having a light and healthy little cake amidst all the indulgences over the holidays and I hope you will, too.

Bon Appétit Y’all

Virginia Willis

  GF Pear Banana Almond Cakes

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GF Pear Banana Almond Cakes

The sizes of the banana and pear may effect the amount of batter produced. I've baked them at 1/4 cup a batter each and produced 8 as well as 1/3 cup of batter each for 6. If you bake the larger version, you may need to bake them an additional 5 minutes.
Course: Breakfast, cake, Dessert, muffin, Snack
Cuisine: American, dairy-free, French, gluten free, Vegetarian
Keyword: angel food cake, gluten free, muffin, ww-friendly
Servings: 8


  • 1 ripe banana
  • 1 ripe pear cored and chopped
  • 1 egg
  • 1 cup almond flour (I used Bob's Red Mill)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Confectioner’s Sugar for serving


  • Heat the oven to 350°F. Spray a muffin tin, silicone cake mold, or individual molds with nonstick spray. Combine the banana, pear, egg, almond flour, baking powder, salt, and cinnamon in the bowl of a food processor fitted with the blade attachment. Puree until smooth.
  • Spoon about ¼ cup into each, filling no more than 2/3 full into the prepared pans. Transfer to the oven and bake, rotating once, until golden brown, 30 minutes. Remove to a rack to cool slightly. Unmold and let cool completely on the rack. Store up to three days in an airtight container.


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Virginia Willis

Georgia-born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and executed the food styling for a Super Bowl commercial seen by over 160 million people. She is a James Beard award-winning cookbook author and chef for Food Network Kitchen. Virginia lost 65 pounds and has kept if off for over 3 years. Her health journey has been documented in Eating Well, as a cover story for Woman’s World, Allrecipes, and AARP. Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, “If a French-trained Southern chef can do it, you can, too!” Her cookbooks include Fresh Start: Cooking with Virginia My Real Life Daily Guide to Healthy Eating and Weight Loss; Secrets of the Southern Table, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. She is the former TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Alex vs America, The Rachel Ray Show, Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. Virginia has also been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52. She has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. Fans love her down-to-earth attitude and approachable spirit. Learn more about Virginia and Good and Good for You Living, a real life health and wellness approach for mind, body, and spirit that includes food, fun, and fitness at

This Post Has 4 Comments

  1. These sound divine! And at 2 WW points each, a must-try. Thank you.

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