Chocolate and banana is one of my favorite flavor combinations. Try these cupcakes with Banana Whipped Cream Frosting (page 93), along with a side of strawberries.

　　

Ingredients

makes 12

　　1/2 cup coconut flour

　　1/4 cup unsweetened cocoa powder

　　1/4 teaspoon sea salt

　　1/2 teaspoon baking soda

　　4 large eggs

　　1/2 cup agave nectar

　　1 cup (2 to 3) mashed very ripe bananas

　　

Step 1

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

　　

Step 2

In a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs and agave nectar. Stir the wet ingredients into the coconut flour mixture with a large spoon until thoroughly combined, then fold in the bananas.

　　

Step 3

Scoop 1/4 cup of batter into each prepared muffin cup.

　　

Step 4

Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

　　Cooks' Note

　　Sweetness: Medium

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.