Banana Cupcakes (GF)

Banana Cupcakes

My friend Marie made this recipe as a cake for Boyfriend's birthday last year, and we loved the simplicity to yumminess factor so much, it was requested again this year!  I made 40 of these cupcakes for his 40th birthday party last week.  Well, these and those yummy chocolate chip zucchini muffins (cleverly disguised at cupcakes) I put on the site a couple of weeks ago.  I'm happy to report that the guests enjoyed both snarfed each flavor with equal satisfaction!

Tools needed: 
electric mixer, muffin tins/cups
1 - 1.5 hours
1 1/2 ripe bananas, mashed
2 tsp lemon juice
3 cups gluten-free flour (regular flour works, too)
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 1/2 cups sugar
1/2 cup applesauce
2 tsp vanilla
1 1/2 cup milk (soy or nut milk works for dairy-free version)
  1. Preheat oven to 275 degrees.
  2. Line muffin tins with paper cups or grease a 9 X 12 baking pan.
  3. Mash ripe bananas with a fork in a small bowl with lemon juice.
  4. Put flour and baking soda in a bowl and whisk together.
  5. Mix all wet ingredients (but banana/lemon mixture) and sugar in a large bowl and mix with electric mixer.  Once wet ingredients are thoroughly combined, gently mix in banana mixture with the fork.
  6. Mix in the dry ingredients on low or fold in with a spoon.
  7. Pour into greased baking pan or divide batter among 24 cupcake cups.
  8. Bake cake for about 1 hour or until a toothpick comes out clean.  For cupcakes, bake for 35-40 minutes.
  9. Allow to cool completely before frosting (if desired, we served without).

TIP: Don't have any applesauce, but have an apple? Cut up 1 large apple into chunks, remove core/seeds, blend with some water until consistency you like, simmer on the stove for a few minutes...voila!  1/2 cup applesauce!  Or make more and save some for later - I like to put mine on pancakes or waffles in lieu of syrup. (Got that from Boyfriend's sister-in-law - thanks, Isabel!)

Makes 24 cupcakes


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