Individual Gluten Free Chocolate Chip Banana Coffee Cake

Yesterday I had a bunch of overripe bananas that needed to be used.  I made one of my favorite things with most of them—this Absolutely Delicious Banana Chocolate Chip Coffee Cake.  My family likes this cake and they ate the whole thing last night.  I think everyone ate two pieces!  I felt a little left out.  I knew making the cake I wasn’t going to eat any, but was still a bit bummed.

It hit me—I could make my own little cake using gluten free flour and some organic brown sugar.  While they ate, I got to work and whipped up this Absolutely Delicious Individual Gluten Free Banana Chocolate Chip Cake!  It was so easy and done in minutes and I was in heaven.  Next time I’ll make it ahead and eat cake with the family.  I used Enjoy Life (gluten, dairy, soy, refined sugar free) mini chocolate chips.  Love these!  You might recall my Individual Gluten Free Chewy Brownies from a few months back.  This is the same concept with some different ingredients.  I actually think I might make a few ready-to-make packs of all the dry ingredients for these and the brownies.  How awesome it would be to just grab a little bag/container with everything I need already premeasured.  This banana cake and the brownies just have a little added coconut oil and almond milk.  I love using powdered egg/egg whites in these and have quite a bit in my food storage.  If you don’t have that, you need to get some.   They are great to have on hand and I do not notice a difference in things I’ve used them for.  I wouldn’t make scrambled eggs out of them, but they are great in baked goods.  The directions tell you to add water to the powdered egg, but I have used them many times just adding the powder to my dry ingredients.  I knew with the banana cake there was enough moisture in it.  If you do use them for something like cookies, you can add a tablespoon or two of water to the ingredients.

Honeyville Grain has 2 1/4 pounds cans of it, which is what I have.  You can also buy powdered egg whites in cake decorating stores or aisles and they might be called meringue powder.  I’ve used that before in individual baked things as well.  Honeyville has egg white powder and whole eggs powder.  Handy for lots of things.

Individual Gluten Free Banana Chocolate Chip Cake, by Katrina, Baking and Boys!

3 tablespoons gluten free flour blend (I used Premium Gold ancient grains blend)

2 tablespoons organic brown sugar

pinch of salt

1 teaspoon egg white powder

1  1/2 tablespoons almond milk

1  1/2 tablespoons (21 grams) organic coconut oil, melted

1/2 teaspoon vanilla extract

3 tablespoons (40 grams) mashed banana

dash or two of ground cinnamon

For topping:

1 tablespoon Enjoy Life mini chocolate chips

1 scant tablespoon organic brown sugar

cinnamon to taste

*nuts—optional  (I forgot them!), walnuts or pecans, 1-2 tablespoons, chopped

Put the flour, sugar, salt and egg white powder in a small bowl.  Whisk together to combine.  Add the almond milk, coconut oil and vanilla and stir to combine.  Add the mashed banana and a couple dashes of cinnamon and stir to combine.   Grease a ramekin lightlywith coconut oil.  Pour the banana in to the ramekin and spread evenly.  Stir together in a small bowl the chocolate chips, brown sugar, cinnamon and nuts.  Spoon/sprinkle it over the batter.  Cook in a microwave for 45-60 seconds.  Let sit to cool for a few minutes. 

Try not to eat the whole cake in one sitting.  Oh wait---you can, it’s all yours and isn’t too big!  Go for it! ;  )

A Virtual Blog Party For My Friend Shelby With Mini Nutella Chocolate Cream Pie Bites

Hope everyone had a wonderful Christmas (or whichever holiday you celebrate)!  We did and are truly blessed!  Now, it’s time to par-tay!  I’m not just talking about ringing in the New Year, though that is a reason to celebrate.  Today I’m talking about a virtual blog party!

My friend, Shelby, at The Life and Loves of Grumpy's Honeybunch is celebrating her fourth year blogging anniversary.  (Mine is coming up, too—in February.  My how time flies!)  Shelby thought it would be fun to celebrate with a virtual party and word has it, a giveaway, so be sure to head on over and check it out.  Besides, she has a great blog with some amazing food and some great stories she shares, mostly about her significant other, Grumpy and their relationship.  Shelby’s blog is one of the first I started reading.  She used to blog along with TWD (Tuesdays With Dorie), which is how I got to know her. 

I recently did a guest post on her blog while she and Grumpy sailed the ocean blue on a cruise.  She is such a kind-hearted person, one that I’m sure if we actually ever met face to face would be a great friend of mine.  As for now, we are “virtual” friends.  Can’t wait to see what else she shares next on her blog.  Year number five, here we come! ;)

For the blog party, I recently made some Mini Nutella Chocolate Cream Pie Bites (Tarts) that I wanted to share.  Don’t know if you’ll recall, but for Thanksgiving, I made this delicious Nutella Chocolate Cream Pie that was a big hit.  I had many people asking for the recipe.  I thought it would be really fun to make again, but mini-size.  These are great one-bite wonders that are perfect for serving at any party.  I love the little mini-tart fillo shells you can buy in the freezer section at most grocery stores (the ones I get are from a company called Athens).  At only 15 calories each, they are a great alternative to pie crust.  You can use them for all things savory and sweet—but of course, I went with sweet for this party!  I just cut the Nutella Chocolate Cream Pie recipe down and piped some of it into each fillo shell.  Then I drizzled on a little extra straight-up Nutella and sprinkled on a few chopped hazelnuts.  You can leave those off if you’d like, but they added a great texture to the mini pies.  I also thought they’d be great topped with a little dollop or piping of whipped cream, but I left that off this time.

Mini Nutella Chocolate Cream Pie Bites, by Katrina, Baking and Boys!

30 mini fillo shells (2 boxes)

1/2 cup Nutella chocolate hazelnut spread

4 ounces 1/3 less fat cream cheese, softened (half a brick)

4 ounces whipped topping or whipped cream (1/2 to 1 cup, to taste)

2 tablespoons more Nutella, for drizzling

2 tablespoons or so chopped, toasted hazelnuts, for sprinkling (optional)

Heat the oven to 350 degrees.  Place the frozen mini fillo shells on a baking sheet.  Bake for 8-10 minutes, just to crisp them up a bit.  Let cool.

Combine in the bowl of a food processor or mixer the Nutella and cream cheese.  Scrape sides of bowl and make sure it is all well combined and smooth.  Add the whipped topping or whipped cream and pulse to combine.  With a rubber spatula, scrape the filling into a piping bag fitted with about a 1/4 inch flower tip (or you could use a plastic zip top bag and cut off the corner).  Pipe some of the filling into each shell.  Put some of the extra Nutella into a plastic zip top bag with just a small tip of the corner snipped off and drizzle over the Nutella chocolate cream filling.  Sprinkle with chopped hazelnuts (if using).  Refrigerate until serving.

These are perfect for a party.  I like little bite-sized things because then you can have more or are able to try lots of different things and not feel so guilty! ;)  And try to just eat one of these!  They’re really good, especially if you love Nutella!  I do!  Probably not many treats to make for a party that are easier!

……And many more!!!…..to you, Shelby!  Party on!  Go to Shelby's blog now!!  Check out her virtual party and enter the giveaway!