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Ingredients

1 ½ cups white sugar ½ cup palm oil shortening 2 eggs 2 ¼ cups gluten-free flour blend (such as Namaste Perfect Flour Blend) 4 ripe bananas ¼ cup buttermilk 1 teaspoon sea salt ¾ teaspoon baking soda ¼ teaspoon baking powder

Nutrition Info

203.2 calories carbohydrate: 35.3 g cholesterol: 18.3 mg fat: 6.9 g fiber: 2.4 g protein: 2.7 g saturatedFat: 1.8 g servingSize: - sodium: 167.7 mg sugar: 20.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.
Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.
Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder, mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

18 cupcakes

Light, fluffy, and surprisingly moist banana cake! When cooled, frost with your favorite frosting;I usually use a buttercream frosting.