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Banana Split Cupcakes--Gluten-free
Veg Food & Fit website (vegfoodandfit.com), Wendy Gabbe Day, somewhat altered by Eve
Wendy Gabbe Day brought these extraordinary cupcakes to the NWVEG Compassionate Thanksgiving potluck in Portland. Determined to track down the recipe, I went to her website and there they were. I made them for my husband's birthday and he found them as irresistible as I did. The garbanzo bean flour was easy to find at New Seasons. They have oat flour too, but I really prefer the texture I get when I grind my own.
410 ml 1 & 3/4 c. oat flour (you can make your own by grinding rolled oats in a food processor)
180 ml3/4 c. garbanzo bean flour
160 ml2/3 c. evaporated cane juice (or other dry sugar)
120 ml1/2 c. chocolate chips
120 ml1/2 c. each almonds and dried cherries, both chopped
10 ml2 tsp. baking powder
2 ml1/2 tsp. salt
2 bananas, thoroughly mashed, combined with enough non-dairy milk or water to make a total of 2 & 1/2 c. liquid
10 ml2 tsp. vanilla
Preheat oven to 350 F.
Lightly oil a 12-muffin tin or one 9-inch round (or similar size) cake pan.
In a bowl, combine the dry ingredients.
Mash the bananas to a liquid state and pour into a large measuring cup. Add non-dairy milk or water to make a total of 2 & 1/2 cups liquid. Add the vanilla. Stir until thoroughly mixed.
Pour the wet ingredients into the dry ones and mix until just combined. Spoon the batter into the muffin tins or cake pan.
Bake 25-30 minutes (cupcakes) or 40-50 minutes (cake) or until a toothpick comes out clean. Allow to cool for a few minutes before moving to a wire rack to finish cooling.
I didn't have dried cherries so I used raisins. Wendy says feel free to add other chopped dried fruit, nuts, coconut, or whatever you like.