Gluten Free Banana Cupcakes

By janet voris
October 20, 2017
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Author Notes:

Whether it is rotten banana day or not, these are a quick, no fuss, simple family treat. My resourceful mother-in-law would whip these up in one bowl, all ingredients at once, and they were amazing. Frosting was optional. A dusting of powdered sugar will suffice. While she made them the traditional way, I adjusted the recipe to be GF. Thanks to Bakewell Cream, they were nearly as perfect as the original recipe, perhaps just missing a little height. Also, my baking instincts require a more traditional mixing method, but if you want to try the one bowl, every-one-in-the-pot method, be my guest.

janet voris

Makes: 8

  • 1/4 cup Butter flavored vegetable shortening
  • 1/2 cup Sugar
  • 1 Med banana, mashed
  • 1 Egg
  • 1/2 teaspoon Vanilla extract
  • 3/4 cup Gluten Free All Purpose Flour, Preferably, King Arthur
  • 1/4 cup Gluten Free oat flour, preferably, Bob's Red Mill
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Bakewell Cream
  • 2 tablespoons Buttermilk
  1. In a medium bowl, lightly cream shortening and sugar with a hand held mixer.
  2. Add mashed banana, egg and vanilla and beat until just incorporated.
  3. In a small bowl, mix flour, baking soda and Bakewell Cream. Add to medium bowl mixture along with the buttermilk until just incorporated.
  4. Divide between 8 paper lined cupcake/muffin tins. Bake in a preheated 350* oven for 22 mins.

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