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Vegan Banana Split Cupcakes
Loads of fluffy white icing, a ribbon of fruity preserves, and chocolate, nuts, ganache, and sprinkles give these an unmistakably scrumptious cupcake profile. Pureeing the mashed banana gives these cupcakes a delicate crumb and light texture that sets them apart from other banana baked goods.
Adapted from “Vegan Cupcakes Take Over the World” by Isa Chandra Moskovitz and Terry Hope Romero.
- ½ cup pineapple preserves
- ½ cup very ripe banana, mashed well (the darker and browner the banana the better!)
- 1 ¼ cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1⁄3 cup canola oil
- 2⁄3 cup rice milk
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ cup finely chopped dark chocolate
- Vegan Fluffy Buttercream Frosting
- ¼ cup finely chopped walnuts
- Chocolate or rainbow sprinkles. For garnish
- 6 candied cherries, cut in half, for garnish (optional)
Preheat oven to 350 degrees. Line muffin pan with paper liners.
Stir pineapple preserves in a small saucepan over low heat till melted and they pour easily when scooped up with a spoon. Remove from heat and set aside.
Push the mashed bananas through a sieve or blend for a few seconds with an immersion or regular blender to get rid of any remaining lumps. It should be fairly smooth.
Sift the flour, baking soda, baking powder, salt, and sugar in a large bowl and mix. In a separate, smaller bowl, whisk together the oil, rice milk, vanilla, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, mixing to just combine — don’t over-mix (very small lumps are okay).
Fill liners two-thirds full. Top the batter of each cupcake with 1 teaspoon melted preserves and 1 teaspoon chopped chocolate. With a small knife, carefully stir each cupcake 2 or 3 times to swirl in preserves and chocolate. Bake for 20-22 minutes till knife inserted into cupcake comes out clean. Cool completely on wire rack before frosting.
To assemble, top cooled cupcakes with Vegan Fluffy Buttercream Frosting; this looks best when piled high with a pastry bag fitted with a large star nozzle. Sprinkle frosting with nuts and sprinkles, then top with a cherry, if desired.
Vegan Banana Split Panna Cotta
Gorgeously delicate with the perfect wobble this vegan panna cotta is simple to make but special enough to serve at your next dinner party. Inspired by banana ice-cream splits, the kids will love it too.
Vegan Banana Cupcakes with Peanut Butter Frosting
Chocolate and peanut butter may be a match made in heaven, but you know what’s also a match made in heaven? Banana and peanut butter!
So when I decided to make some vegan banana cupcakes, the natural choice for the frosting was peanut butter frosting!
I was at first a bit resistant to peanut butter frosting (I know – crazy!) because of having to use both butter AND peanut butter. To me that seemed like it might be a little bit of overkill. Like can’t peanut butter fulfill the role of both?
Nope! Nope nope nope. I have been forced to acknowledge over time exactly why this will never work. The texture of peanut butter plus powdered sugar is just not at all right for a frosting. It’s great for the filling in a peanut butter cup! But not for a frosting. For some reason, the vegan butter/margarine is just essential to the velvety texture of a frosting.
So now that we’ve cleared that up about the peanut butter frosting, how about those cupcakes?
These vegan banana cupcakes are moist, spongey, and totally delicious!
They are less dense than vegan banana muffins, which is great because they are cupcakes! You want more of the light and fluffy thing going on, which you have with these.
I’ve had to be a bit flexible on the baking time, it hasn’t been as straightforward as it would usually/ideally be. Somewhere between 30 and 40 minutes they are ready. Check them at 30 minutes and if a toothpick inserted into the center doesn’t come out clean, put them back in for a bit longer. Up to 40 minutes may be required.
You will love these vegan banana cupcakes, they are:
- Moist and spongey
- Light and fluffy
- Topped with a velvety peanut butter frosting
- Easy to make
- Deliciously aromatic while baking!
Keep them covered at room temperature and consume within a few days.
What do you think of these vegan banana cupcakes? Let me know in the comments! Please also rate the recipe if you make it and let us know how it worked out! Tag any pics #lovingitvegan on instagram so we don’t miss them!
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Heat the oven to about 180degree Celsius and while it is heating up Mash the banana in a bowl with a fork. Mix with the oil and the sugar to get a combined creamy texture.
Start adding your flour, baking powder, dried fruit, seed mix, and cinnamon. Mix thoroughly together to get a combined paste.
At this point, we are ready to transfer the mixture into the cupcake cases. First, line the cases in a cupcake tray (the number of cupcake cases depends on the quantity of our banana). After arranging the cases, begin to fill it to about 3/4 full. Sprinkle the oats and mixed seeds at the end.
Now, we put it in the oven and allow it to bake for 25mins. Afterward, we allow it to cool on a wire rack. Our Vegan Banana cupcakes are ready.
What frosting goes with banana cupcakes?
These vegan banana cupcakes would be delicious with so many different frostings! In the original post from 2016, I had frosted them with a vegan chocolate ganache, while in this updated version I frosted them with a vegan cinnamon buttercream! They’d also be absolutely delicious with a mound of peanut butter frosting too!
If you’re not a fan of frosting but you still want to make these vegan cupcakes, you could leave them plain, or add some chocolate chips or chopped walnuts!
Banana Split Cupcakes
Banana Split Cupcakes&ndashthere&rsquos nothing else that really needs to be said. They&rsquore delicious of course, but they&rsquore also beautiful. And did I mention easy?
My mother has two sides. The more predominant side of her will pick up every penny she sees off the street. Even if she has to stop the car and get out, she will get that dirty, grimy, gunked-up penny and tuck it away for safe keeping. Every penny counts.
But the other side of her&ndashthe side that comes out once every few years&ndashwill splurge on silly things.
We went to Disney World as family when I was about 10. It was during my &ldquoonly pink&rdquo phase, so the photos we have are a little disturbing with 90&rsquos fashion in all hot pink. But on one of the days we went to get ice cream. I was thinking maybe 2 scoops if I was lucky. But my mother said we could order whatever we wanted. My brothers and I went a little crazy. We each ordered the most lavish (and biggest) sundaes we could find on the menu. Mine was as big as my head, and you can bet I finished it all!
I still pick up every penny I see in the parking lot and on the sidewalk. But every once and a while, it&rsquos good to spend the pennies on something a little silly. It&rsquos worth the memories you make.
Banana Rum Cake (Depression Cake)
What better time than the present to introduce another depression style cake?
This time a Banana Rum Cake that is a one bowl mix, no weird ingredients (except for the Rum for some people!) and no egg replacers needed!
If you have a freezer full of overripe bananas then you are half way there!
While I made this cake into a super simple 9″ X 13″ pan style cake, this recipe will bake beautifully into 2- 8″ round pans as well.
This cake is so moist and delicious with or without the Rum Sugar glaze you are going to go BANANAS over this new recipe!
The video below is a vlog style video, which means it is quite lengthy it has lots of talking and is definitely NOT a “get to the point recipe tutorial”.
Since we have been in Quarantine 2020 I have been making these types of videos for entertainment purposes only.
If you would like to see the mixing of this banana cake recipe, skip to 12 minutes in the video.
Serving and Storing
Serving &ndash As soon as the cake has cooled to room temperature, you can frost and eat it right away. A nice cold glass of soy milk or a hot cup of tea would be a welcome addition to this party.
Storing &ndash Any leftovers should keep well in the refrigerator for up to 5 days. You can make the frosting up to a week in advance and keep it in the refrigerator. The cake can be made and frozen (unfrosted) for up to six weeks.
Make in advance &ndash To do this, bake the cake according to the instructions. Once the cake is cool, wrap it tightly in plastic wrap and place it in the freezer. This cake can be frozen for up to 6 weeks. When ready to frost, let the cake thaw at room temperature for 3-4 hours. The cream cheese buttercream can be made up to a week in advance. Store it in an airtight container in the refrigerator.
Recipe for gluten free vegan banana split cupcakes
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The recipe is for a really delicious gluten free vegan banana split cupcakes. Not only a family favorite in my home but also a favorite among my gluten free customers! These cupcakes are moist, sweet and decadent! Give it a try and let me know how you like it!
This recipe takes a little more work with all the components but the end result is worth it! Perfect for a birthday or other special occasion!
Gluten free, egg free, dairy free, can be nut and soy free by choosing the plant milk that works best for your family.
This recipe works best with my gluten free cake mix. You can find the recipe for this mix here:
You can also use a pre-made mix from the store.. several have tested well.
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Make Them Gluten-Free
You can try these with a gluten-free all purpose flour blend but don’t try them with a single type of flour such as almond or coconut. It has to be an all purpose blend.
You may need to increase the coconut oil a bit, but since these muffins already have so much banana in them, you may not need to. If you do make them gluten-free and they come out a little dry then you’ll know that a bit of extra oil is called for.