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I’m always looking for a way to use up leftover bananas, and these SUPER easy gluten free banana fairy cakes might be one of my new favourites.
This recipe is a super easy banana sponge with an easy chocolate frosting – plus the addition of some crunchy nuts if you fancy it.
They’re cheap to make, a one-bowl wonder, plus a these gluten free banana fairy cakes are perfect for making with children.
Using up leftover bananas
Does anyone else feel like they always seem to have bananas turning black in the fruit bowl?
We seem to have a constant supply of overripe bananas in our household, but to be fair these are my favourite kind when it comes to baking.
Black bananas are the perfect baking supply – put them in loaf cakes, make pancakes with them, or even freeze them to make banana ‘nice-cream’!
In fact, did you know if you want to avoid wasting ripe bananas, you can peel and chop them up, freeze them, and then defrost them to use in your baking as and when you need them?
It’s one of my top hacks for cutting down on food waste!
And what better way to use up your overripe bananas than by making these gluten free banana fairy cakes?
Gluten free baking for kids
I think baking with kids is incredibly important and great fun – and these are the perfect thing to make with some little helpers!
Kids will have great fun mashing up the bananas ready to add them to the mix.
Plus these gluten free banana fairy cakes follow and ‘all in one’ method – where young bung everything in a mixing bowl at once and whip it all together.
Children can then sit and watch as they magically rise in the oven, before having a great time decorating them.
I used chopped nuts in my gluten free banana fairy cakes as I love the taste and texture they add, but you could omit the nuts and decorate with sprinkles if you prefer.
Some dried fruit, such as raisins, would also work really well and add some fibre to the mix as well.
What ingredients do I need for gluten free banana fairy cakes?
The cakes themselves are a super simple gluten free fairy cake recipe, adapted to include banana which makes them extra chewy, moist and sweet!
These fairy cakes use basic storecupboard ingredients. I’ve popped the full recipe below but for the shopping list you’ll need:
- 100g caster sugar
- 100g unsalted butter (softened)
- 1 ripe banana (mashed)
- 130g self-raising gluten free flour (I use FREEE by Doves Farm)
- 1/4 tsp xanthan gum
- 2 large eggs
- 1 tsp vanilla extract
- 30g mixed nuts (optional)
I always use FREEE by Dove’s Farm flour as it’s readily available in the supermarkets – if you use a different flour you may get slightly differing results.
I add a little xanthan gum to get a lovely texture from these cakes. And if you don’t have self-raising gluten free flour, simply use plain gluten free flour and a teaspoon of baking powder.
How do you make the chocolate frosting?
The chocolate frosting on these gluten free banana fairy cakes really makes them, in my opinion!
It’s a very simple frosting made from:
- Icing sugar
- Cocoa powder
- Milk
- Vanilla extract
It’s super thick and delicious and you can slather it on thickly – perfect when topped with the crunchy chopped nuts.
You can also use this glaze for a variety of different treats, such as my gluten free baked doughnuts.
It’s really versatile and simply a case of mixing everything together, so you can’t really go wrong with it!
Can I make these banana fairy cakes dairy free/vegan?
You could easily substitute the dairy in this recipe to make the recipe completely dairy free.
I’d recommend using Stork baking block instead of butter, but keep the quantities the same.
For the frosting, you can use a dairy free milk, but you might find you need slightly less so just add it 1 tbsp at a time until you get the consistency you like.
If you’re after a vegan recipe, try my gluten free and vegan banana muffins recipe – they’re very similar – and just add a vegan version of the frosting on top!
I haven’t tried these with an egg replacer but I do have some tips for this in my gluten free fairy cakes recipe here.
My gluten free banana fairy cakes recipe
Get your aprons on and wooden spoons at the ready… it’s time to get baking!
This recipe makes 12 gluten free banana fairy cakes and they’ll keep for 3-5 days, if you can hold off eating them for that long!
I love seeing it when you make my recipes, so don’t forget to tag me on Instagram and use #theglutenfreeblogger if you give this a go!
Banana fairy cakes with chocolate frosting
An easy banana fairy cake with the addition of chopped nuts and chocolate frosting. Perfect for making with kids or packing in lunchboxes - and a great way to use up leftover bananas and cut down on food waste! Makes 12 fairy cakes.
Ingredients
- 100g caster sugar
- 100g unsalted butter (softened)
- 1 ripe banana (mashed)
- 130g self-raising gluten free flour (I use FREEE by Doves Farm)
- 1/4 tsp xanthan gum
- 2 large eggs
- 1 tsp vanilla extract
- 30g mixed nuts (optional)
For the frosting:
- 150g icing sugar
- 30g cocoa powder
- 4 tbsp milk
- 1 tsp vanilla extract
- Extra mixed nuts (for topping, optional)
Instructions
- Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Place 12 cupcakes cases in a 12-hole muffin tin and set to one side.
- Add the sugar, butter, mashed banana, self-raising gluten free flour, xanthan gum, eggs and vanilla extract to a large mixing bowl. Beat with an electric mixer until it forms a thick batter.
- Add the mixed nuts and fold in to mix. Spoon the batter evenly between the 12 cupcake cases and bake in the oven for 20-22 minutes until they are well risen and golden on top. They should spring back when lightly touched. Remove from the oven and cool completely on a wire rack.
- To make the frosting, beat the icing sugar, cocoa powder, milk and vanilla extract together until they form a thick paste. Use a small palette knife or spoon to smooth the frosting on the top of the cakes, then sprinkle with extra chopped nuts if using.
Notes
- These banana fairy cakes will store in an airtight container for 3-5 days. You can also freeze them - works better without the frosting.
- If you don't have self-raising flour use plain gluten free flour and add 1 tsp of baking powder to the mixture as well.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 33mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 4g
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Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free cake recipes a try! There are plenty to choose from – here are a couple to get you going:
- Gluten and dairy free coconut and passionfruit cake
- Lime and coconut loaf cake
- Gluten free carrot and hazelnut cake with orange cream cheese frosting
- My gluten and dairy free carrot and walnut cake
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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I made these banana fairy cakes and found them stodgy I did you use Dove SR flour but I think maybe I shouldn’t have added the xanthan gum . I was careful not to over mix but still stodgy