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.
- 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.