• Preheat oven to 350°F (175°C).
• Grease or line a 9×5 loaf pan with parchment paper.
• In a large bowl, whisk together the gluten-free flour, erythritol, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the banana, eggs, milk, avocado oil, vinegar, vanilla, and maple syrup (if using).
• Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
• Pour into the prepared loaf pan.
• Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool completely before cutting circles for the dot cakes.

Yogurt Filling

• Sprinkle the gelatin over the cold water and let sit for 5 minutes.
• Gently warm until the gelatin dissolves completely.
• Stir 2–3 tablespoons of yogurt into the gelatin mixture to temper it.
• Whisk the gelatin mixture into the remaining yogurt.
• Add the sweetener, vanilla, and salt.
• Refrigerate for 20–30 minutes, stirring once halfway through, until thickened but still spreadable.

Assembly

• Cut rounds from the cooled banana cake using a cookie cutter, glass, or ramekin as a guide.
• Place one cake round in the bottom of each ramekin.
• Add a layer of the yogurt filling
• Dip into mini chocolate chips or dye free sugar free sprinkles
• Chill for at least 1 hour before serving
• For the best texture, use very ripe bananas with plenty of brown spots. They provide sweetness and moisture that help compensate for the lower sugar content!