Gluten-free banoffee cupcakes recipe – they ultimate banana and caramel combo! They’re Coeliac-friendly and wheat-free as always.
Gluten-free banoffee cupcakes recipe – a classic dessert meets a show-stopping cupcake and best all, nobody would ever know they’re gluten-free.
Banana and caramel are one of my favourite flavour combos, especially when fresh whipped cream is involved.
But how many banoffee-flavoured gluten-free products do you ever see in supermarkets? Or worse still, how many gluten-free banoffee snacks/desserts/treats do you ever see in bakeries or coffee shops?
In my experience the answer to both questions is: none whatsoever! Clearly people who avoid gluten also avoid anything banoffee too?
Of course not! So here’s a tribute to my favourite flavour combo that’ll only make you crave it even more.
Gluten-free banoffee cupcakes recipe: What you’ll need…
- Butter: Salted or unsalted is totally fine (I use unsalted), but whichever you go for, make sure it’s softened first.
- Caster sugar or light brown sugar: Sugar isn’t just for sweetness – it helps to achieve a lovely crisp exterior and helps the cake to form a perfect crumb. Light brown sugar adds a caramel-like flavour.
- Medium Eggs: I use medium eggs for this recipe, but large works fine too. If you can’t tolerate egg, check the vegan section of the FAQ for some simple swaps you can try.
- Gluten-free self-raising flour: I use a simple commercial blend from the free from aisle in the supermarket. If you can’t find a blend like this where you live, you can always make your own using my gluten-free flour recipe.
- Gluten-free baking powder: Not all baking powder is gluten-free so make sure you read the ingredients list first!
- Vanilla extract: The better quality yours is, the better your whipped cream or buttercream will taste!
- Xanthan gum: This helps to bind the cake crumb together so it doesn’t become crumbly, replacing the gluten that would otherwise do the same job.
- Ripe Bananas: The more ripe they are, they better! They’ll be easier to mash and your cupcakes will taste amazing.
- Double Cream: Of course, whipped cream is the classic finish on a banoffee pie, so you’ll need double cream to make it happen. It’s the higher fat content that allows it to ‘whip’ and hold, so don’t try this with single cream!
- Icing sugar: You’ll need this for the whipped cream or buttercream as caster sugar won’t work here.
- Caramel: I use a simple store-bought caramel for the filling/drizzling like Carnation caramel. You can also buy it in a squeezy bottle too which makes it easier to fill the cupcakes and to drizzle.
- Grated Chocolate: This is just for grating on top so milk or dark will do.
So, what do my gluten-free banoffee cupcakes taste like?
First of all, I was pretty adamant that I wanted a lovely, light, banana-flavoured sponge that wasn’t slightly heavier like banana bread. So that’s exactly what I made!
Each one is cored and filled with a gooey caramel centre, topped with fresh whipped cream and finished with a drizzle of caramel, grated milk chocolate and slice of banana.
In short, it’s a banoffee party in your mouth!
Gluten-free banoffee cupcakes recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make your gluten-free banoffee cupcakes recipe dairy-free?
Yes, with a few simple swaps!
- Use Stork hard margarine instead of butter.
- Use dairy-free caramel for the middle of the cupcakes and for drizzling on top. You can also easily make your own using my recipe here.
- Either use dairy-free alternative to double cream such as Elmlea Plant Double Cream (has a ‘may contain’ warning for milk and easily found in supermarkets) or if you have a milk allergy, Flora Plant Professional Double Cream (no may contain warning for milk, but can only be bought online).
- If you can’t find either of the above double cream alternatives, simply make the buttercream using Stork hard margarine.
- Grate dairy-free chocolate on top.
Can I make your gluten-free banoffee cupcakes recipe vegan?
Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the eggs.
Here’s a few ideas you can use as egg replacements in the cupcakes, so each of these = 1 egg.
- 3 tablespoons of aquafaba – water from a can of chickpeas. Make sure you whisk it up until frothy before adding.
- Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
I haven’t tested all of these egg alternatives so let me know how you get on in the comments below.
Is this recipe low FODMAP?
Unfortunately, as ripe bananas are a key part of this recipe, it cannot be made low FODMAP.
Do I need any special equipment to bake your gluten-free banoffee cupcakes?
Certainly not! You will need a good quality muffin tray, so here’s a link to the one I use.
Can I use gluten-free flours like almond flour or coconut flour to make this recipe?
Certainly not using this recipe. This recipe uses gluten-free plain flour which is easily available in supermarkets here in the UK.
If you can’t find it where you live, you can always make your own using my gluten-free flour recipe.
The reason you can’t use flours like almond or coconut in this recipe is because gluten-free plain flour is a blend of lots of different gluten-free flours and starches.
So to ditch a carefully made blend and try to substitute them all for ONE flour… it’s just not going to work!
Do I need weighing scales to make your gluten-free banoffee cupcakes recipe?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any recipe is alter the quantities by mistake or on purpose.
(unless you know what you’re doing of course)
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
Gluten-free banoffee cupcakes recipe: Tips for perfection!
- Spoon an even amount of cupcake batter per cupcake case – that way, they’ll all bake at the same speed.
- Use the large end of a piping nozzle or cupcake corer if coring your cupcakes, but don’t core them too deep! You’ll need to leave some of the base to support the filling.
- Don’t overdo the baking powder, or it can make your cupcakes sink in the middle.
- Allow your cupcakes to fully cool before piping on the cream or buttercream – it will melt otherwise!
- Please make sure you use really ripe bananas as they’ll taste much better and be far easier to mash.
Gluten-free Banoffee Cupcakes Recipe (dairy-free option)
For the cupcakes
- 135 g butter softened (use Stork hard margarine if dairy-free)
- 200 g caster sugar or light brown sugar
- 4 medium eggs
- 200 g gluten-free self-raising flour
- 1/4 tsp xanthan gum
- 1/2 tsp gluten-free baking powder
- 3-4 ripe bananas mashed
For the filling
- jar/tin of shop bought caramel see FAQ section for dairy-free alternative
For the whipped cream topping
- 300 ml double cream see FAQ section for dairy-free alternative or use buttercream topping below
- 3 tbsp icing sugar
For a buttercream topping
- 150 g butter softened (use Stork hard margarine if dairy-free)
- 300 g icing sugar
- 1 tsp vanilla extract
- grated chocolate dairy-free if necessary
- caramel sauce use Stork hard margarine if dairy-free
- ripe banana slices
For the cupcakes:
- Preheat your oven to 160C Fan / 180C and prepare your cupcake or muffin tin with cases. I like to put a sprinkle of rice underneath each case to help with moisture.
- In a large bowl cream together your butter and sugar until light and fluffy.
- Add your eggs in one at a time, mixing briefly in between each.
- Then mix in your flour, baking powder and xanthan gum until combined.
- Finally, fold through your mashed banana.
- Spoon the mixture into your cupcake cases, about 3/4 full.
- Bake in the oven for 20-22 minutes until cooked through and golden. Place of a cooling rack to fully cool.
- Once cooled use a cupcake corer to make a hole in the centre of each cupcake and fill the whole with caramel.
For the whipped cream topping:
- Whip together your icing sugar and double cream until soft peaks – it should still have a nice smooth glossy texture but be firm enough to pipe well.
For the buttercream topping:
- Beat your softened butter until more pale in colour – it takes 3-5 minutes. Then add your icing sugar and vanilla and beat that in until fully combined. It should be perfect texture to pipe – if too stiff add a little milk and mix it in.
- Place either your whipped cream or buttercream into a piping bag with a star nozzle. Pipe onto your cupcakes. You can also spoon buttercream on if you prefer.
- Sprinkle with grated chocolate, drizzle with extra caramel sauce and add a banana slice just before serving. Enjoy!
Thanks for reading all about my gluten-free banoffee cupcakes recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
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