Gluten-Free Berry Banana Splits
A desert that’s perfect for summer! Serves 4
Ingredients:
- 1 banana, sliced
- 1 cup fresh strawberries, halved
- 1 cup fresh blueberries
- chocolate chips, gluten-free
- whipped cream
- banana cupcakes, gluten-free (see below)
Bob’s Red Mill Banana Cupcake Ingredients:
- 1 package BRM gluten-free Vanilla Cake Mix
- 1 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch ground cloves
- 2 ripe bananas, mashed
- 1/4 extra light olive oil
- 1/2 cup water, room temperature
- 3 eggs
- 1 tsp gluten-free vanilla extract
Directions:
For Bob’s Red Mill Cupcakes: Preheat oven to 325°. Whisk together dry ingredients in large bowl. Add wet ingredients to medium bowl and blend with mixer for 1 minute. Pour wet ingredients into dry ingredients and mix on medium speed for 2 minutes. Add mashed banana and continue mixing for another 2 minutes. Divide batter into 24 muffin cups and bake for 20-22 minutes or until done. Let cool on wire rack.
Slice cupcakes in half (we will use the top of the cupcakes only). Place whipped cream in the bottom of 4 wine glasses. Place top of 1 cupcake in each glass. Add in a few berries and banana slices and sprinkle with a few chocolate chips. Repeat sequence one or two more times until you have 4 full wine glasses. Serve & Enjoy!
Note:
Feel free to change out the berries for your favorite in-season fruit. I have a sensitivity to strawberries & blueberries so I made mine with peaches & banana and it was fantastic!