Have some ripe bananas lying around? You need to try my recipe. It makes the fluffiest gluten free banana cupcakes ever! These gluten free peppermint cupcakes are just what you need in your life. They are simple to make, look elegant, and taste heavenly.
It’s no secret that everyone in the Fearless Dining household loves cupcakes. They are perfect for all occasions, and you can carry them with you, what’s better than that? The possibilities are endless when it comes to cupcakes too.
Everyone has their favorites, but these sweet banana walnut cupcakes are at the top of my list. If you are looking for more banana recipes, give these Gluten Free Banana Recipes a try!
I promise if you are new to gluten free dining, it just seems scary. You’ll get the hang of it and will be able to make all sorts of tasty baked goods and recipes without any trouble. Take a look at my best gluten free dining tips to get you started.
Why these banana cupcakes are so good:
There is no way to beat the sweet ripe banana flavor in these gluten free banana cupcakes. They are even better with the mini chocolate chips! They taste just like gluten free banana bread cupcakes!
Top them with vanilla buttercream or a cream cheese frosting and toss on some chocolate sprinkles. Always check my list to see if your sprinkles are gluten free.
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter or coconut oil.
- Almond milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Chocolate chips - I used Whole Foods mini chocolate chips so the chips are smaller. If you have other food allergies, I recommend Enjoy Life. If you want a good sugar free chocolate chip, I like Lily's brand.
How to ripen bananas:
If your bananas are not ripe, no worries! Here are some tips to ripen your bananas in just minutes!
- Place your bananas on a baking sheet and bake at 225º F for 20 minutes.
- If you are not in a rush, you can place your bananas in a brown paper bag and let them sit on the counter for a couple of days. (Don't forget to close the bag!)
- You can grill the bananas. Use a knife to slit down the peel. Place the bananas on the grill. Close the lid and cook at 300º F for 15 minutes.
This gluten free banana cake recipe is also delicious. If you have lots of ripe bananas, give it a try too!
Recipe step by step directions:
Step 1: Add the dry ingredients to a bowl and whisk to blend.
Step 2: In a bowl, smoosh the bananas with a fork. Pour in the rest of the wet ingredients and mix well.
Step 3: Pour the wet ingredients into the dry ingredients and mix until "just barely mixed." This is the secret if you want your moist banana cupcakes to be light and fluffy!
Step 4: Stir in the chips and chopped walnuts and gently mix them in.
Step 5: Place parchment paper muffin liners into a muffin tin. I absolutely love these liners because the cupcakes will not stick to the liners. Fill each section ¾ full of the cupcake batter.
Step 6: Bake at 350º F for 20 minutes. To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
Step 7: Whip up your frosting in a standing mixer.
Step 8: Add the frosting to a bag and pipe the frosting onto each cupcake. I used a star tip for a ruffled effect.
If you want to learn how to make a frosting flower, check out this frosting flower video tutorial.
If you are looking for a traditional flavored cupcake, these Gluten Free Vanilla Cupcakes get rave reviews!
Tips and Recipe FAQ:
Sometimes cupcakes will sink when they are baked. Typically, this is caused by overmixing the cupcake batter. When you overmix the batter air bubbles form, then when you bake them, the bubbles pop, and this causes them to fall.
When you bake gluten free cupcakes and they peak, it’s probably because your oven temperature is higher than you thought. The peak happens when the edges of the cupcakes bake super fast, and it pushes the center up and into a peak.
The best way to combat this is by testing your oven temperature with a thermometer every once in a while to make sure it’s heating properly. If it’s off, you’ll need to adjust it, so it bakes at the correct temperature.
There is nothing more unappealing than biting into a dried-out hard cupcake. You can easily prevent this by taking a few precautions and steps.
First, you never want to put warm cupcakes in a storage container. The moisture from the heat will cause condensation. When this happens, you’ll end up with mushy cupcakes or really hard cupcakes.
Make sure you store the gluten free banana cupcakes in a container that has a lid. They should be kept airtight, so they don’t dry out. You could even place plastic wrap on the cupcakes to keep them extra fresh if you want to.
While every recipe is different, typically most call for eggs in the recipe. However, there are several alternatives you can use instead of eggs. I like to use Bob's Red Mill Egg Replacer or liquid Just Egg Replacer.
If you love fun cupcake flavors, my Gluten Free Pumpkin Cupcakes with Cinnamon Buttercream also are fun to make!
We made these this morning and they were so good! I also subbed the egg and butter for my allergy kiddo but all non allergy family gave these thank you!!"Steph K., Facebook user
More delicious gluten free cupcakes to try:
- Gluten Free Churros Cupcakes
- Easy Gluten Free Chocolate Cupcakes
- Festive Gluten Free Funfetti Cupcakes
- Gluten Free Caramel Cupcakes
Gluten Free Banana Cupcakes
- 2 cups gluten free flour blend * see note
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon cardamom
- ⅛ teaspoon salt
- ½ cup mashed bananas
- ½ cup butter melted, see note
- 1 cup non-dairy milk
- 1 teaspoon pure vanilla extract
- 2 eggs large
- ½ cup chocolate chip mini sized
- ⅓ cup optional: walnuts
- 3 cups powdered sugar
- 1 ½ teaspoons pure vanilla extract
- ½ cup butter softened
- 2 tablespoons non-dairy milk
- Add the dry ingredients to a bowl and whisk to blend.
- In a bowl, smoosh the bananas with a fork. Pour in the rest of the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix until "just barely mixed." This is the secret if you want your moist banana cupcakes to be light and fluffy!
- Stir in the chips and chopped walnuts and gently mix them in.
- Place parchment paper. Bake at 350º F for 20 minutes. To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking.
- To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. you see batter or crumbs, the cupcakes need to bake longer. muffin liners into a muffin tin. I absolutely love these liners because the cupcakes will not stick to the liners. Fill each section ¾ full of the cupcake batter.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Made these for a birthday and we all loved them!
I am so glad you all loved them 🙂
DELICIOUS! Can't wait to make these again!
I am so glad you loved them Gina.
I am making these today! I cannot wait!
I am confused by step #4 - stir in chips and walnuts? I don't see either listed in the ingredients. Can you please clarify? Thanks!
I added them into the recipe card. Thank you for pointing this out. I had originally made them optional, but they really add to the cupcakes.
These are so good! My whole family enjoyed them. Thank you.
I love those banana cupcakes too! I am so glad you enjoyed the recipe!