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5 from 5 votes

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.

Gluten free banana cupcakes on a wooden tray.

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.

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient notes:

Photos of the banana cupcakes ingredients.
  • 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. I like Lily’s brand if you want a good sugar-free chocolate chip.

How to ripen bananas:

If your bananas are not ripe, no worries! Here are some tips to ripen your bananas in just minutes!

  1. Place your bananas on a baking sheet and bake at 225º F for 20 minutes.
  2. 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 few days. (Don’t forget to close the bag!)
  3. 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:

Banana cupcakes photos of steps 1 and 2.

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.

Photos of steps 3 and 4 making banana cupcakes.

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.

A photo of the cupcakes ready to bake.

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 3/4 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.

A mixing bowl filled with frosting.

Step 7: Whip up your frosting in a standing mixer.

Piping frosting the cupcake with buttercream frosting

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.

A banana cupcake on a plate.

If you want a traditional flavored cupcake, these Gluten Free Vanilla Cupcakes get rave reviews!

Tips and Recipe FAQ:

Why did my cupcakes sink?

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. 

Why did my cupcakes peak?

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, pushing the center up and into a peak.

The best way to combat this is by testing your oven temperature with a thermometer occasionally to ensure it’s heating properly. If it’s off, you’ll need to adjust it so it bakes at the correct temperature. 

How do you keep cupcakes moist?

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.

How do you store gluten free cupcakes?

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 or really hard cupcakes. 

Ensure you store the gluten-free banana cupcakes in a container with 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. 

Do you have to use eggs in cupcakes?

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!

a banana cupcake with a bite taken out

Reader Rave:

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 banana cupcakes on a wooden tray.

Gluten Free Banana Cupcakes

Sandi Gaertner
Light and fluffy gluten free banana chocolate chip cupcakes that are sure to please a crowed. Topped with a homemade buttercream frosting.
Love this recipe?Give it a star rating!
5 from 5 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Frosting 15 minutes
Total Time 43 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 14 cupcakes
Calories 347 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Equipment

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cardamom
  • 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
  • cup optional: walnuts

Frosting:

  • 3 cups powdered sugar
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup butter softened
  • 2 tablespoons non-dairy milk

Instructions
 

  • 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 3/4 full of the cupcake batter.

Video

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

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.

Nutrition

Serving: 1cupcakeCalories: 347kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 234mgPotassium: 70mgFiber: 2gSugar: 36gVitamin A: 476IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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Nutrition Disclaimer

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.

Fearless Dining

Your go-to haven for gluten-free living, where I share hundreds of delicious, family-friendly recipes, helpful gluten-free resources, and allergen-friendly options for everyone!

9 Comments

  1. 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!

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