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Prep time
15 minutes
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Cook time
22 minutes
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Makes
8
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
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Ingredients
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1/4 cup
Butter flavored vegetable shortening
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1/2 cup
Sugar
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1
Med banana, mashed
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1
Egg
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1/2 teaspoon
Vanilla extract
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3/4 cup
Gluten Free All Purpose Flour, Preferably, King Arthur
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1/4 cup
Gluten Free oat flour, preferably, Bob's Red Mill
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1/2 teaspoon
Baking soda
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1/2 teaspoon
Bakewell Cream * (optional, but recommended)
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2 tablespoons
Buttermilk
Directions
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In a medium bowl, lightly cream shortening and sugar with a hand held mixer.
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Add mashed banana, egg and vanilla and beat until just incorporated.
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In a small bowl, mix flour, baking soda and Bakewell Cream. Add to medium bowl mixture along with the buttermilk until just incorporated.
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Divide between 8 paper lined cupcake/muffin tins. Bake in a preheated 350* oven for 22 mins.
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*Note: Bakewell Cream is the name of a powdered
leavening agent. I purchase mine online.
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