banana date almond mini cakes
a naturally sweet, last-minute treat for celebrations, coffee breaks & cozy afternoons
Hello My Lovelies!
I hope you’re having yourself a lovely Sunday! Today I went to Parque de Retiro to celebrate my dear friend’s birthday—it was sunny, breezy, and full of laughter. However, I’ll be honest, I woke up a little tired and didn’t have the fullest pantry to work with. Still, there was absolutely no way I could show up to a celebration empty-handed!
So, I whipped up something simple, healthy, and actually delicious—these Banana Date Almond Mini Cakes. They’re naturally sweetened, soft, satisfying, and the perfect little bite whether it’s breakfast, lunch, dinner, a snack, or something to bring to a celebration. Even better? They’re gluten-free, dairy-free, and made with ingredients you probably already have on hand.
I topped mine with a little banana slice and a sprinkle of coconut sugar to caramelize the tops just slightly—trust me, it makes them extra special. They disappeared in minutes.
This is your sign to keep a few dates and almond flour in the pantry for moments like this—last-minute, no-stress, sweet and lovely little treats.
banana date almond mini cakes
(naturally sweetened, gluten-free, and plant-based)
ingredients:
2 ripe bananas (200g, peeled)
6–8 soft dates (120g, pitted)
2 chia eggs (2 tbsp chia seeds + 5 tbsp water / 20g + 75g)
1 ½ cups almond flour (150g)
½ tsp baking soda (2g)
½ tsp cinnamon (1g)
pinch of sea salt
1–2 tbsp honey or maple syrup (30g, optional if you want extra sweetness)
a few banana slices for topping
sprinkle of coconut sugar for a caramelized top
instructions:
preheat your oven to 175°C / 350°F. grease or line a muffin tin or small loaf pan.
make your chia eggs by mixing the chia seeds and water. let it sit for 10 minutes until it gels.
in a blender or food processor, blend the bananas and dates until smooth.
add the chia egg mixture and honey or maple syrup, if using. blend again until combined.
in a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
pour the wet mixture into the dry and stir until a thick batter forms.
spoon the batter into your muffin tins—this makes about 6–8 mini cakes.
top each with a banana slice and a little sprinkle of coconut sugar.
bake for 22–26 minutes, until golden and set. let cool before removing then serve on a cutie little platter for that bonus point!
enjoy with you & your loved ones!!
And I hope you really take #10 to heart. Make these, share them, savor them, and enjoy every sweet bite with the people who make life lovely. Have fun making this simple little treat all spring long!
Until next time, my loves—
Xoxo,
Avalon
a sweet moment in the park before we devoured these little springtime treats!