Berry Banana Split


Gluten-Free Berry Banana Splits

A desert that’s perfect for summer!  Serves 4


  • 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


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!


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!





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