Growing up, my mom always made her famous chocolate potato cake for each of our birthdays. I know, I know: it sounds very odd, but the truth is you never actually tasted the potato and it really just ensured that the batter was super moist, which I probably never appreciated as a kid but certainly do now.

These days when birthdays arise in our household, I’ve found my own tricks to achieve a really moist, super chocolatey cake and cupcakes. This recipe uses one of our son’s favorite foods: bananas.

 

If you’ve got an overripe banana laying around and some gluten-free flour in your pantry, you’re well on your way to making these delicious allergy-friendly cupcakes. They’re gluten-free, dairy-free, egg-free, and nut-free—always a winner for class parties when your kiddo or any of their friends have dietary restrictions.