Everything you love about pakoras is included in these air-fried versions, but deep-frying is not required. Yogurt dipping sauce is a must-have!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 18 |
| Yield: | 18 cupcakes |
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
Instructions
- 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.
- I put ripe bananas in the freezer until I have enough to bake with. Remove from the freezer 1 hour before you need to add them to the cake batter. When thawed, snip off the end and squeeze it into the batter.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 168 mg |
| Sugars | 21 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |