Chocolate-Banana Gluten-Free Cupcakes
Chocolate-loving gluten-free, vegan chocolate banana cupcakes! They’re manageable on a weekday yet special enough to celebrate.
Every birthday, my mom baked her renowned chocolate potato cake. That seems strange, but the potato didn’t taste and only kept the batter wet, something I didn’t appreciate as a youngster but do now.
Today, I utilize my own methods to make luscious, chocolaty cakes and cupcakes for birthdays. Bananas are our son’s favorite.
You can make these allergy-friendly cupcakes with an overripe banana and gluten-free flour. They’re gluten-free, dairy-free, egg-free, and nut-free, making them perfect for class parties with dietary concerns.
Choose Gluten-Free Flour
I use Bob’s Red Mill 1:1 Gluten-Free Baking Flour Mix in this recipe. Xanthan gum gives gluten-free baked products structure. If your flour mix does not contain xanthan gum (or another binding agent like guar gum or psyllium husks), add 1/2 teaspoon to assure success.
Choose Cocoa Powder
Most cocoa powders are vegan because they don’t include dairy or eggs, but check nevertheless. These brownies utilized Trader Joe’s unsweetened cocoa powder.
If you’re baking them for a party, they’re even better the second (and third) day, so you can bake them in advance to save time on party day. You may ice them the day before and store at room temperature until the party—another thing off your list!
- 2 ripe bananas, mashed
- 2 eggs
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup gluten-free flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup almond milk
recipe for Gluten-Free Chocolate Banana Cupcakes STEP BY STEP
- Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the mashed bananas, eggs, coconut sugar, melted coconut oil, and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Add the almond milk and stir until the batter is smooth.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your delicious gluten-free chocolate banana cupcakes!