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
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