By Wendy Stoltz / Last Modified On January 15, 2023
Gluten-Free Banana Cupcakes with a creamy, smooth, Nutella frosting put regular Banana Cupcakes to shame. Move over Fat Elvis Cupcakes, there's a new cupcake in town.
Looking for more banana recipe ideas? My Banana Bars are also simple to make and delicious. Or make my Banana Cake recipe with cream cheese frosting.
Gluten Free Banana Cupcakes
Can you tell that I love chocolate and bananas? The two together seem to be a theme in my house the past couple of weeks - we've had overripe banana's taking up counter space. So yes, I love chocolate and banana recipes. Especially these gluten free banana cupcakes. They're perfect in every way.
A classic combination of chocolate and banana's wrapped up in a delicious and enjoyable treat - these Gluten-Free Banana Cupcakes with Nutella frosting are sure to please any crowd. With only ten ingredients to make and less than thirty minutes to bake, these cupcakes are easy and satisfying.
Before going gluten-free, I used to visit a cupcake shop downtown once a week. Every Thursday they offered a Fat Elvis cupcake. It was basically bananas and chocolate. It was really good, but I always felt like it was missing something.
Now I know what it was - Nutella! The chocolate frosting was really good, but adding Nutella would have brought that cupcake to the next level. Rather than offend them by telling them how to make their frosting, I recreated a gluten-free version for you.
Does Nutella Have Gluten?
I often get asked is Nutella gluten free. Yes, it's gluten free. Regular Nutella branded Nutella does not have gluten in it, but some of the cheaper brands do. Make sure to always check labels.
More Gluten Free Banana Recipes
- Banana Toffee Cupcakes
- Gluten Free Banana Cupcakes
- Gluten Free Banana Bread
- Gluten Free Chocolate Banana Bread
- Paleo Hummingbird Cake
If you don't see a banana recipe listed here that you're interested in, try the search bar on the right side of this page.
How to make gluten free banana cupcakes
- In a medium mixing bowl, whisk the flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream the sugar and butter together on medium-high speed until light and fluffy. Add in the eggs, mashed banana, and buttermilk and continue to beat until combined.
- Mix the dry ingredients into the wet ingredients just till combined.
- Divide the batter evenly among the liners, filling ⅔ full (about ¼ cup of batter per cupcake).
- Bake for 23-25 minutes until a toothpick comes out clean.
- Cool completely before frosting.
For the full list of ingredients in these gluten free banana cupcakes recipe and the frosting, please see the recipe card below.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
Like fun and flavorful cupcakes? You might also like my Gluten-Free Root Beer Cupcakes, or my Gluten-Free White Champagne Cupcakes.
Did you make these gluten free banana cupcakes? Please leave me a comment below letting me know what you thought.
Banana Cupcakes with Nutella Frosting
Gluten-Free Banana Cupcakes with a creamy, smooth, Nutella frosting put regular Banana Cupcakes to shame.
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose gluten-free flour blend
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup + 2 tablespoons unsalted butter (6 tablespoons total), softened
- 2 eggs, room temperature
- 2 medium overripe bananas, mashed
- ½ cup buttermilk (or regular milk)
For the frosting:
- ½ cup butter (1 stick), room temperature
- 1 cup Nutella hazelnut spread (or other chocolate hazelnut spread)
- 2 cups powdered sugar
Instructions
- For the cupcakes - Preheat oven to 350°F (180°C). Line a cupcake pan with paper liners; set aside.
- In a medium mixing bowl, whisk the flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream the sugar and butter together on medium-high speed until light and fluffy. Add in the eggs, mashed banana, and buttermilk and continue to beat until combined.
- Mix the dry ingredients into the wet ingredients just till combined.
- Divide the batter evenly among the liners, filling ⅔ full (about ¼ cup of batter per cupcake).
- Bake for 23-25 minutes until a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting-In a medium mixing bowl, beat butter, Nutella, and powdered sugar on medium speed until combined and creamy.
- Makes 12-15 cupcakes.
- Store at room temperature in an airtight container.
Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 412Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 198mgCarbohydrates: 57gFiber: 2gSugar: 44gProtein: 5g
Mary St.Pierre
I have some bananas I did not know what to do with, Thank you for sharing your recipe
Ching Ee
Hi Chrystal! Thank you for sharing this recipe!
Does your gluten free flour contain xanthan gum?
I would love to know, thanks!
chrystal
Hi Ching,
My flour bland does not use xanthan gum. You can use my flour blend or Ryze flour blend in this recipe.
Thank you,
Chrystal
Vicki
Hi Chrystal,
Thanks for sharing this recipe. Do the cupcakes and frosting freeze OK or would it be best to add the frosting when thawed.
thanks
chrystal
Hi Vicki,
Thank you for stopping by. It's best to thaw the cupcakes before fronting them. It's a challenge getting frosting to defrost right. Come back and let me know how they turned out!
Best,
Chrystal
Sarah
Love your recipes! Could I use this with bobs red mill 1:1? Could I also make this into a cake instead of cupcakes?
Thank you!
chrystal
Hi Sarah,
Yes, you can use bobs 1:1 and you can use this recipe for a cake. You'll need to double the recipe. For the bake time, I'd start with 20 minutes and watch for doneness from there.
Best,
Chrystal