Does it get any better than banana bread? OR cheesecake? How about we put the two together to create these delicious banana bread cheesecake cups. Not only are they absolutely amazing and super easy to make, but they’re also gluten free AND dairy free!
This post is sponsored by Simple Mills and all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!
How to make gluten free banana bread cups
What I love about this recipe is how easy it is to make. Using a simple mix for the banana bread bottom and a no bake banana cheesecake filling, these little cups come together in no time.
For the base, I used Simple Mills Banana Muffin and Bread mix. It’s naturally gluten free because it’s made with almond flour and only 6 other ingredients!
That’s why I love using their baking mixes. I’m not usually a fan of box mixes but because I know exactly what ingredients are in a box of Simple Mills, I trust that it will turn out amazing every time. It’s just a little homemade shortcut!
Using the muffin instructions, all you need is eggs, water, and oil. Pour the batter into a cupcake tin that has been coated in nonstick spray. It’s important to not use paper liners for this specific recipe.
During the baking process is where we shape the banana muffins to cups. Bake for 10 minutes, then take the muffins out of the oven to rest for about 2 minutes.
Using a round tablespoon or a utensil that is around the same size, press into the center of the muffins to form a well for the banana cheesecake filling. It should ALMOST reach the bottom of the muffin, but don’t press all the way through. Rinse the utensil with water between each muffin so it doesn’t stick.
Continue baking the muffins for 10 more minutes then let them cool completely before filling with the dairy free banana cheesecake filling.
How to make a dairy free banana cheesecake filling
Honestly, you won’t even know these are dairy free. The center is creamy, tangy, and tastes exactly like a no bake banana cheesecake…only better because of the banana bread bottom!
I wanted to make this recipe super simple for anyone who might be intimidated by dairy free baking. For that reason, I made an easy swap of using a diary free cream cheese as the base of this mix.
If you don’t care to make these dairy free, simply use regular cream cheese in place of the non-dairy option for the same result. You will also want to omit the coconut oil.
To make sure it still had that signature tang that regular cheesecake has, I added in a little bit of lemon juice. You can barely taste it but it’s exactly what the recipe needed!
I also like to use just barely ripe bananas here. If they’re too brown, it can make the mixture too thin. Make sure to use bananas that are mostly yellow with a few brown spots to get the perfect consistency.
Once your cups are completely cooled, spoon the batter into the banana bread bites and spread it even. It will fill the cup as well as spill over slightly on top.
Topping your banana bread bottom cheesecakes
To finish off these cute mini banana cheesecakes, I topped them with some finely chopped pecans. I love the texture it gives to these creamy and soft cups.
There are also so many other toppings you could add to these! Here are just a few that I think would go great on top:
- Honey
- Maple Syrup
- Chopped dark chocolate
- Fresh banana slices (if you’re consuming these right away)
- Crushed banana chips
- A dollop or swirl of peanut or almond butter
- Dairy free whipped cream
And the list goes on and on. If there’s something you absolutely love with bananas, don’t hesitate to sprinkle it on top. Which reminds me…I could add sprinkles to this list too!
Making an EASY gluten free and dairy free dessert recipe
My goal when making recipe modifications (like gluten or dairy free) is to make it approachable. Often times we think that desserts without dairy or gluten are tasteless and boring which is so far from the truth!
This no bake banana bread cheesecake is the perfect example. It’s flavorful, sweet, creamy, and so freakin’ addictive. If you fed these to someone and DIDN’T tell them they were gluten and dairy free, they wouldn’t even know.
It helps that Simple Mills makes it so simple (see what I did there?) to make gluten free treats in a snap. And now that ingredients like almond flour and dairy free cream cheese are so easily accessible, it’s turning recipes like this into the norm.
And you don’t need a long list of special ingredients to make these banana bread cheesecake cups. You probably have almost everything you need already in your kitchen! Whether you follow a gluten or dairy free diet or not, you’ll definitely love this recipe either way.
For more banana recipes:
Make sure to tag me @butternutbakery on Instagram or comment below if you make these Banana Bread Cheesecake Cups. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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PinDescription
These banana bread cheesecake cups are made gluten AND dairy free and are so easy to make! They’re super creamy and have a moist banana bread bottom.
Ingredients
Banana Bread Cup
- Simple Mills Banana Muffin & Bread Mix* (which you will need eggs and oil)
Dairy Free Banana Cheesecake Filling
- 8 oz dairy free cream cheese**, room temperature
- 2 tbsp coconut oil
- 1/2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 cup mashed banana, almost ripe
- 1/4 cup + 2 tbsp powdered sugar
- Chopped pecans (optional)
Instructions
Banana Bread Cups
- Preheat your oven to 350F and coat a cupcake tin in nonstick spray.
- Follow the instructions on the Simple Mills box for the banana muffins.
- Pour the batter into the cupcake tin and bake for 10 minutes.
- Take the muffins out of the oven and let them rest for exactly 2 minutes.
- Then, using the bottom of a round tablespoon, press a well into the center of the muffins. It should ALMOST reach the bottom of the muffin, but don’t press all the way through.
- If you don’t have a rounded tablespoon, you could also use the bottom of a small spice jar or something that is a bit smaller than the diameter of the muffins.
- Rinse your utensil between each muffin to prevent it from sticking. If it’s really sticking, spray it with some nonstick spray between each muffin.
- Also, if the edges of the muffin get a little roughed up in the process, carefully pat them down with your finger tips.
- Continue to bake for 10 minutes then let them cool completely before filling.
Banana Cheesecake Filling
- Mix all of the ingredients using an electric mix until smooth and creamy. Spoon it into your cooled cups and spread it on top.
- Finish them with your favorite toppings then place them in the refrigerator for about 2 hours to set. Enjoy!
Notes
- *Use the store locator on their website to find it at a grocery store near you!
- **If you don’t care to make these dairy free, you can swap this with regular cream cheese for the same amount. Omit the coconut oil.
Keywords: banana bread cheesecake, gluten free banana bread, banana cheesecake
These look amazing, Jenna! Can’t wait to try this mix!
★★★★★
Thanks Rosana!
Hi Jenna! These look delicious and we are excited to make them. Is there something that can be substituted for regular powdered sugar in the cheesecake? We don’t tolerate cane sugar at our house. Is there something else that we could use? I’m glad I found your side!
Thank you so much! You could add 2 tablespoons tapioca starch and 3 tablespoons maple syrup or honey. I haven’t tested it but that’s what I would try!