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Cream together the butter and caster sugar in a large bowl.
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Beat two eggs in a jug, gradually add the egg and flour to the butter and sugar, alternating between the two (1/3 of the egg, mix, 1/3 of the flour, mix... etc) until all the egg and flour are well mixed in.
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Mash the banana with a fork and then mix into the cake batter.
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Put 6 cases in a cupcake tin, and fill with the cake batter. Place in an oven preheated to gas mark 5/190c for 15-20 mins until cooked.
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Once cooled, mix together the cinnamon and sugar and sprinkle on top of the cakes.
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Gluten Free Banana and Cinnamon Cupcakes
Soft and moist cakes which are gluten free and packed with delicious banana and cinnamon flavours
- Recipe by Alison Wheatley
- Added10th December 2015
- Prep Time15 Mins
- Makes6 cupcakes
Overripe bananas are just perfect for gluten free cakes, the tend to add a little extra puff to sponge. While this recipe isn't Vegan, bananas can be used in place of eggs to make Vegan cakes, this recipe however uses both. Banana and cinnamon paired together are a gorgeous flavour combo, a bit different from your regular run of the mill banana cake.
This recipe is
Contains
- Dairy
- Egg
Method
Nutritional Information (Per cupcake)
Cals
Calories
226
Carbs
44g
Fibre
1g
Fat
18g
Sugar
24g
Protein
1g
Last updated 29th June 2024
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Comments
Thank you I'm definitely going to make these looks yummy
Thanks for recipe sounds yummy Going to make them tomorrow
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