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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 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

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
Author: Virginia Willis

Ingredients

  • 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

Instructions

  • 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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Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 1 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, 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 Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

This Post Has 4 Comments

  1. peggydf

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

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