Vegan Banana and Peanut Butter Cupcakes

Another baking instalment! And this time it’s dairy and meat free. Not any more healthy unfortunately, but if you eat enough of them, you may just have eaten a whole banana. They’re based on this recipe, with a couple of tweaks thrown in for a slightly more unsophisticated pallet like my own (not a fan of dark chocolate, even though that’s far easier to find in a vegan version!). And don’t worry, the mayonnaise isn’t a mistake in either recipe.

  • 240g self-raising flour
  • 140g golden caster sugar (or just plain white if you can’t get a hold of golden)
  • 1 tsp bicardonate of soda
  • 1⁄2 tsp salt
  • 240g egg-free mayonnaise (you’ll need to go to a biiig supermarket to buy this one)
  • 2-3 bananas depending on size
  • 1 tsp vanilla extract
  • 25g vegan dark or milk chocolate
  • 50g vegan margarine
  • 170g icing sugar
  • 15 ml almond (or other dairy-free) milk
  • 1½ tbsp peanut butter

*I’ve reduced the measurements for the icing because the original measurements left me with a loooad left even after being pretty generous with it.


  1. Preheat your oven to 170C/150C fan/gas 31⁄2. Line muffin tins with 18 cases. In a big bowl, mix the flour, sugar, salt and bicarbonate of soda. Mash the bananas, and in a second bowl/jug, combine the mayonaise, mashed bananas and vanilla extract.
  2. Pour the wet ingredients into the dry and mix with a spoon, but don’t overmix as otherwise the cupcakes will be “heavy” – not quite sure what that means but probs don’t just in case. So just about combine them, then spoon the mixture into the cases and bake for 20 minutes.
  3. Whilst they’re baking, put the vegan margarine and icing sugar in an electric mixer (or just use a spoon to mix them like I did). Then add the vegan milk and continue to mix on a slow speed (or normal speed if you’re doing it by hand) until completely combined. Next, stir in the peanut butter.
  4. When the cakes are out of the oven, let the chocolate melt over the top. Leave that to cool down for a while, then once it’s somewhat hard, or at least manageable, spread the peanut butter icing over the top.
  5. Store in an airtight container and eat within 2 days. 🙂


– L


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