Gluten-Free Banana Split Cupcakes Are Perfect For a Hot Summer Day

Browsing through recipes I’ve collected over the years, I put my fingers on one that would be just perfect for this hot and humid day.  Banana Split Cupcakes. I clipped it out of a magazine back in 2012. Of course, I’d make a gluten-free version.

The recipe called for:

  • 3/4 cup butter
  • 3 eggs
  • 2 cups flour (I used Bob’s Red Mill 1 to1 gluten-free baking flour)
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • l large mashed banana
  • 1/3 cup milk
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 cup sugar

What To do:

  1. Preheat oven to 350.
  2. Mix the flour, baking powder, salt and baking soda in a bowl.
  3. In another bowl, combine the mashed banana, milk, sour cream and vanilla
  4. Cream the butter and gradually add the sugar until light and fluffy.
  5. Add the eggs, one at a time, beating well after each.
  6. Alternately add the flour mixture and then the banana mixture to the butter mixture.
  7. Line 18 muffin cups with paper liners and spoon batter into the cups. Fill about 2/3 of the cup.
  8. Bake between 18 to 22 minutes. (Everyone’s oven is different.) They are finished when toothpick comes up clear.
  9. Cool completely on wire racks.

Once they’re cooled, the fun part begins. Just before you serve them, top each cupcake with a scoop of vanilla ice cream. Drip some chocolate-flavored syrup over the ice cream and then put a dollop of whipped cream on top. It’s not finished until you crown it with a maraschino cherry.





Don’t they look sooo good?



Now dig in and enjoy!