Gluten Free Banana “Fingers” Cupcakes

Portable, Easy to Serve!

 

Gluten Free Banana “Fingers”

Good Gosh! We’re all on the go. All the time! Even having folks over for a visit has to be squeezed into our super-busy day. So, when some of those guests may include kids, or if your family is comprised of a few little ones, here’s an idea for a dessert that’s portable and yet very attractive!
Gluten Free Banana Fingers! Actually, if Banana isn’t your flavor of choice, you can easily swap out that flavor for one that is; say Strawberry, Cinnamon Spice, Blueberry, Pineapple…the varieties are endless.

But for today, here is a Banana Cupcake shaped into a finger size and iced with Cream Cheese Frosting. They are somewhat “sponge-cake”like.

The pan used for these was bought in the craft store “A.C.Moore”, actually using their 50% off coupon, Ahah! It is a silicone construction, made by Chicago Metallic, in a pink-tone, just in case you’re looking for it. Love it!
This is something we can use all year round and dress up for so many purposes. One can even fill it (after baking) to resemble a “Twinkie”!!

So, here we go:
To make 10 fingers, preheat oven to 325 degrees. Grease or spray pan( with G-Free of course) and set aside.

Ingredients:
1 cup All Purpose Gluten Free flour Blend ( I used Namaste here)
½ teas Baking Soda
Pinch of Salt (less than 1/8th teas)
1 Egg
¼ teas Pure Vanilla Extract
2 Bananas, Mashed. ( Didn’t use the largest in the store, just a medium size)
¼ cup Canola Oil
½ cup Sugar
1/8 cup Brown Sugar
If desired, ¼ cup Chopped Walnuts. Optional.

Directions:

You need 2 bowls. Sift the Flour, Baking Soda and Salt into one. Set aside.

In the second, larger bowl, beat the Oil with the 2 Sugars until well combined.

Add the Vanilla Extract, Eggs, and Bananas. Continue beating until smooth and silky.

Add the dry ingredients from the 1st bowl, and any nuts if adding those.
Combine well.

Spoon the batter into the greased pan and if a bit lumpy on top, you can smooth over the top by dipping a soup-spoon in water and using the back of it to smooth over the top batter. Don’t press down, just lightly glide over the top.

Toothpick test works fine…mine were done in about 25 minutes. Your time may vary, as ovens are all different. And you may not be using the same pan.

Cool on a rack before ay icing. Here’s a shot of the pre-iced fingers!

Frosting Ingredients:

3 0z Cream Cheese -Softened
1 ½ cup Sifted Confectioners Sugar
½ teas Pure Vanilla Extract
3 tbl. Sweet Butter-Softened

Beat the Cream Cheese and Butter together. Add the Vanilla and when all combined well, add the sifted Sugar in small increments. When very smooth, you’re done.
Frost on cooled desserts. Be sure to refrigerate any desserts if not serving immediately, since there’s cream cheese involved here.

 

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