Banana Split Cupcakes

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February 2, 2011 by Flora Dawn

Who doesn’t love cupcakes and banana splits? So, when I saw a recipe for Banana Split Cupcakes I knew I had to create a gluten free version.

These cupcakes are packed with pineapple, bananas, chocolate chips, and maraschino cherries. And being from Oregon, I can’t help but mention that Oregon is home to two of the biggest maraschino companies in the nation.

So, I am going to throw in a little history here, skip this paragraph if such info bores you to tears. Oregon State University developed the modern maraschino cherry manufacturing process in the early 1900’s; and today there is a building named after the inventor, Professor Wiegand, and a class entitled Maraschino 102. No joke, here’s a link from the actual college. I had to mention all of this because OSU is my husband’s Alma mater.

Okay, so back to the recipe. These cupcakes are really moist and dense from all the fruit. I think they are plenty sweet, but a banana or chocolate frosting would taste good too. I also think you could bake it in a 9×9 pan and use it as the base for an ice cream cake.

Banana Split Cupcakes!

Banana Split Cupcakes

Although we make these nut free, I think 1/4 cup of chopped peanuts or walnuts would be wonderful!

dry ingredients:

  • 1 cup white rice flour
  • 1/2 cup cornstarch
  • 1/2 tsp xanthan gum
  • 2 tsp baking powder
  • 1/4 tsp salt

wet ingredients:

  • 6 oz vanilla or plain yogurt (1/2 cup +2 TB)
  • 1/3 cup canola oil
  • 3/4 cup granulated sugar
  • 1 tsp vanilla
  • 1 8-ounce can crushed pineapple, drained
  • 1/2 chocolate chips, we used the the mini-chips
  • 1/4 cup chopped maraschino cherries
  • 1 cup diced bananas (about 1 1/2 bananas)
  1. Preheat oven to 350. Line or grease a 12-muffin pan.
  2. In a large bowl, combine dry ingredients. In separate bowl, mix together oil, yogurt, sugar, and vanilla until well mixed; add to the dry ingredients and stir until mixed thoroughly. Gently stir in the pineapple, chocolate chips, cherries, and bananas.
  3. Spoon or scoop batter equally into muffin tin, about 3/4 full. Bake for 20-25 minutes or until center tests done. Remove from pan and allow to cool on a wire rack; frost if desired.
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