As a runner and a fruit lover, I have this thing for bananas. Seriously. I love them on their own. I love them slathered in peanut butter. I love them chocolate dipped. I even love them in banana splits. Bananas are awesome. I could eat one every day.
With that in mind, and a convention looming, I had three ripe bananas in my fruit bowl and a need for gluten-free goodies. Well, thanks to The Cake Mix Doctor…a delicious, inspired, fantastic gluten-free cupcake emerged. It doesn’t get any better than chocolate cake with bananas and a peanut butter frosting, right? That’s three of my favorite things all rolled into one fantastic treat.
So I got baking…and these were a hit with the gluten-free crowd and the non-gluten-free crowd at the convention. Seriously…yum.
Recipe: Gluten-Free Chocolate Banana Chip Cupcakes with Peanut Butter Frosting
Servings: 18
Time: Prep 30 minutes; Bake 25 minutes
Ingredients for cupcakes:
- 1 package (15 ounces) chocolate gluten-free cake mix (I used Betty Crocker Gluten-Free Devil’s Food)
- 1 cup mashed rip bananas (from 3 small very ripe bananas)
- 1/2 cup buttermilk (I used unsweetened almond milk)
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup miniature semisweet chocolate chips
Ingredients for Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 8 tablespoons (1 stick) unsalted butter, at room temperature (I used Smart Balance)
- 2-1/2 cups confectioners’ sugar, sifted
- 2 tablespoons milk, or more as needed (I used unsweetened almond milk)
- 2 teaspoons pure vanilla extract
Directions:
Make the cupcakes: Place a rack in the center of the oven and preheat the oven to 375°F. Line 2 cupcake pans with 18 cupcake liners or lightly mist with vegetable oil to keep from sticking.
Place the cake mix, banana, milk, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1-1/2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Fold in 1/2 cup miniature semisweet chocolate chips.
Using an ice cream scoop, scoop the batter into the cupcake cups, filling them about two-thirds full. The recipe will make 18 cupcakes.
Bake the cupcakes at 375°F until done, about 18-22 minutes.
Allow to cool for 25 minutes.
Make the Peanut Butter Frosting: Place the peanut butter and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds.
Stop the machine and add 2 cups of the confectioners’ sugar and the milk and vanilla a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute.
Increase the mixer speed to medium and beat the frosting until light and fluffy, 1 minute longer, adding up to 1/2 cup more confectioners’ sugar if the frosting is too thin or up to 1 tablespoon more milk if the frosting is too stiff.
Use the frosting at once.
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Peanut butter, chocolate, bananas…yeah…that’s living the good life. I loved sharing these with people at the convention and showing them how good gluten-free baking can be. Gluten-free sometimes has a bad reputation for being bland, flavorless and dense. Well, these were amazingly moist, soft, light and had a bit of every prime flavor in there. Bananas were made for peanut butter and chocolate…so it just makes sense that they all work together so well in these cupcakes. So…if you love bananas, love peanut butter, and love chocolate (and let’s face it…who doesn’t?)…I encourage you to bake these up and give them a try. They were a hit this past weekend and I can’t wait to make more of them.
The Celiathlete 