Banana Cupcakes with Peanut Butter Frosting (Gluten-free)

Nearly two years have passed since I penned my first post.

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There's no way I could have anticipated the joy this little website would bring.  Especially when someone tells me they've enjoyed a recipe

“There are two pink cheesecakes in my freezer.  One for a friend's birthday, and another to bring to my Mom this weekend.”  The pregnant pause of a true confession (!)  “Oh, and I might have made some minis for myself.” 

Sicilian Spaghetti and Meatballs served at an intimate dinner party, to celebrate an engagement

The dozens of emails from strangers, comments from people from the gym, and ping-backs from other bloggers who've written about the whole wheat greek yogurt pancakes.  It warms my heart to hear stories of how they've become a favorite, made for family brunches, on tiny griddles in college dorm rooms, or Saturday mornings with their son or daughter manning the flipper. (One of my favorite ping-backs was from a beautiful Russian website.  Note: you'll need a translator)

“I'm going to make the pumpkin pancakes for dinner tonight.  I've printed the recipe, and everything's ready to go.”

I couldn't help but smile.  Pancakes for dinner, a woman after my own heart.  The puppies waited patiently for their afternoon play/daycare date, as we compared notes on the finer points of pancake making.  (I thought about her off and on that evening, wondering how it was going)

Little does she know, but this afternoon the shoe was on the other foot.  It's truly a special gift when someone shares one of their favorite recipes with you.  Her handwritten recipe card perched in our kitchen's windowsill, as I carefully followed its instructions.  The samples she included, by now a pleasant memory.

As it goes with favorite recipes, there's always a story to be told.  This one perfected for an aunt with Celiac disease, who has a great love for sweet treats and all things banana

It's easy to see why these are a family favorite.  They're incredibly moist, substantial and full of flavor.  We were immediately smitten.

A few notes about rice flour, it's an ingredient you'll frequently run across in gluten-free recipes.  I've found that brown or white rice flour can be interchanged, cup for cup, although you may need to add a little extra overall liquid if using brown.

Brown rice flour is much higher in nutrients and fiber than white, though white will produce baked goods that have a more delicate texture and cleaner flavor.  Also, I avoid rice flours labeled “glutinous” because they have different baking properties (in this case “glutinous” has nothing to do with wheat gluten)

That night, before heading to a small gathering with friends, I couldn't help but add frosting and an assortment of pretty toppings  (I know she'd more than approve).  They were a hit with the adults as well as the kids.

“Would you be willing to share the recipe?”

Enjoy!

xoxo

ps:  Thank you so much, my wonderful friend, for passing along such a great recipe!

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~ Peanut butter frosting adapted from Our Paleo Life