I had a bunch of small organic bananas that turned brown quickly, so I went on the hunt for a banana bread recipe and found two good recipes, one for banana bread and one for cupcakes with peanut butter frosting. I ended up combining these recipes because I didn’t have the right GF cake mix to make the second one. These are really good!
Here are the two recipes:
My Tweaks: I stopped at the “regular” grocery store and they only had the Betty Crocker GF cake mix, not the Bob’s Red Mill, so I used the Banana Bread recipe, but added the spices from the cupcake recipe and also added a snack size unsweetened natural applesauce for more moisture and a small dash of almond extract. I baked the cupcakes according to the directions of the second recipe and made the peanut butter penuche frosting (1/2 of the recipe) to put on some of the cupcakes. (Honestly, they were so good that they didn’t need the PB frosting, but it was extra-decadent with frosting.)