Vegan Peanut Butter and Banana Cupcakes
Peanut butter and banana make a great team. If you’re looking for a quick and easy home-baking recipe that’s vegan-friendly, then this will satisfy your need for sweet things in no time at all. Chocolate chips could also be added, for extra crunch and to complement the peanut butter and banana flavour.
For the cupcakes
- 250 g self-raising flour
- 225 g caster or granulated sugar
- 150 g dairy-free margarine
- 2 large bananas (mashed)
- 2 tsp vanilla extract
- 1 tsp bicarbonate of soda
For the buttercream
- 185 g dairy-free margarine
- 250 g icing sugar
- 2 tsp peanut butter
- Banana chips for the topping
- Preheat your oven to 200C / 180C fan / Gas Mark 4.
- Line a muffin tin with muffin cases or cupcake cases.
- Beat together margarine and sugar until fluffy.
- Add vanilla extract and mix in.
- Mix in the mashed bananas.
- Sift in the flour and bicarbonate of soda.
- Mix until combined fully.
- Divide the mixture between the muffin cases.
- Bake for around 15 minutes, until an inserted skewer or knife comes out clean.
- Leave to cool.
- For the icing, combine the margarine, icing sugar and peanut butter until fully mixed.
- If the mixture is too stiff, add some plant-based milk to loosen it.
- Pipe a generous swirl of buttercream on the top of each cupcake.
- Place a banana chip in the buttercream as a final touch.
