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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
Author: Virginia Willis


  • 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.