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Gluten-Free Banana Cupcakes

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"Light, fluffy, and surprisingly moist banana cake! When cooled, frost with your favorite frosting; I usually use a buttercream frosting."
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Ingredients

40 m servings 203 cals
Original recipe yields 18 servings (18 cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.
  2. Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.
  3. Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder; mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

Footnotes

  • Cook's Note:
  • I put ripe bananas in the freezer until I have enough to bake with. Remove from the freezer 1 hour before you need to add them to the cake batter. When thawed, snip off the end and squeeze it into the batter.

Nutrition Facts


Per Serving: 203 calories; 6.9 g fat; 35.3 g carbohydrates; 2.7 g protein; 18 mg cholesterol; 168 mg sodium. Full nutrition

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