Banana Pudding Love

Oh my gosh, this is the best little mini bite you'll ever shove in your mouth, seriously!

This mini tastes like fresh banana pudding and is gluten free too. If you don't want to make them gluten free, just use a traditional yellow or white cake mix instead of the gluten free version. 

Banana Pudding Minis
1 box Gluten Free Betty Crocker yellow cake
1 cup mashed banana (I like fresh banana)
1/3 cup melted butter (hemp is great)
1/3 cup water
3 eggs beaten
2 tsp vanilla (If you're gf, watch ingredients)
2 tbsp banana pudding mix 
16 gluten free vanilla wafers for crumbs plus more for topping
mini muffin tins/papers
       Banana pudding frosting + whipped topping

Combine cake mix with banana pudding and then add wet ingredients. Mix together like a traditional cake. You'll have lumps because of the banana. 

Place crumbled vanilla wafers into the bottom of each muffin cup. Fill your mini cupcakes with a little over a tablespoon of mix and shake the pan so the bubbles even out. Bake at 350°F for 10 minutes, turning the pan halfway through the baking time. Depending on where you are located, you an give it a giggle test or toothpick test and adjust your baking time. Top with your frosting after they have cooled and add a mini wafer to the top. Yay, happy banana cupcake day! 

• Pudding Frosting and Whip

I simply added the remaining pudding mix from the cupcake batter to 1 1/2 cups whipped topping and 1/4 cup milk (If you can't use milk, unfortunately almond and coconut wont work, so just use the topping or stick to a prepared vanilla frosting with your pudding mixed in for taste. 
The pudding should be cold, if your milk or frosting seems wet, place it in the fridge before you top your minis. Then top with more whipped topping and a wafer.