Vegan Banana Bread Cupcakes

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Vegan Banana Bread Cupcakes

I love banana bread but it takes a while to cook and sometimes I want all that lovely banana flavour in a bit less time. So…our vegan banana bread cupcakes were born. There’s the added benefit that you get icing on your banana bread as well! As with all banana recipes you really do need to use ripe bananas or the flavour just isn’t the same. The whole wheat flour is a nice addition as it gives a slightly denser texture which works with the bananas. Bananas are quite a good ingredient in vegan baking and for those baking gluten free as they bind, and add moisture at the same time.

We’re nut allergic so we don’t add in walnuts to our recipe but you can add in ¼ cup crushed walnuts if you like.  

Free From: Nuts, Soya, Dairy, Eggs

Contains: Gluten

You can make this recipe gluten free by adding in 1 ½ cups self-raising gluten free flour plus ½ tsp Xanthan Gum. 

Preheat oven to 180º C 360ºF

Line your muffin tin so you’re ready to go!

Vegan Banana Bread Cupcakes

We love banana bread; but it takes a while to cook and sometimes I want all that lovely banana flavour in a bit less time. So…our dairy and egg free banana bread cupcakes were born. We’re nut allergic so we don’t add in walnuts to our recipe but you can add in ¼ cup crushed walnuts if you like.
By:
Ingredients
  • 1 cup self-raising flour
  • ½ whole wheat flour
  • 2/3 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  • 6 tablespoons melted dairy free margarine or vegetable oil
  • ¾ cup Koko or any other non-dairy milk
  • 4 very ripe banana’s mashed up
  • 1/3 cup dairy free chocolate chips – I use Sainsbury’s
Directions
Step 1
Measure the dry ingredients – the two flours, baking powder, baking soda, brown sugar, and cinnamon into a bowl and mix to combine briefly
Step 2
Add in the cider vinegar, melted dairy free margarine, apple cider vinegar, vanilla and mashed up bananas and mix briefly. Then add in the non-dairy milk and give it a good mix or stir. Using a wooden spoon mix in the chocolate chips.
Step 3
Now fill the cupcake cases about 2/3rds full, you will have 12 cupcakes from this recipe.
Step 4
Pop into the oven and bake on the middle shelf for 15-17 minutes or until a toothpick comes out clean
Step 5
The cupcakes need to cool for 5 minutes in the tin, then continue to cool on a wire rack.
Step 6
These are lovely plain, or if you prefer whip up some Vegan Buttercream Frosting and decorate with chocolate chips and banana chips.

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