Vegan Banana Cupcakes
These vegan banana cupcakes are made with basic ingredients, and don’t require much of your time. You can also use the batter to make muffins or a banana loaf.
Start by making the dark chocolate ganache
Ganache always needs some resting time to cool down and thicken, that why it’s best to make it first if you want to be time efficient.
This recipe is from the blog Let’s Bake This, and is made with aquafaba (chickpea water). If ever you don’t want to use aquafaba, I have another very good vegan ganache recipe from my double chocolate cake, using plant-based coffee creamer.
You can either use unsweetened or semi-sweet dark chocolate. I personally prefer the latter because I have a sweet tooth, and the cupcake batter isn’t overly sweet.
In a pot, melt the chocolate with the aquafaba over low heat, stirring often. Remove from the stove, and add the vanilla extract and the canola oil. Cover with plastic wrap directly onto the ganache, and allow to cool down at room temperature.
Vegan banana cake batter
Preheat the oven to 325°F – 160°C.
Mix the dry ingredients together in a bowl. In another bowl, mash the bananas with a fork. Then, mix in the milk and oil, and stir in the dry ingredients.
Fill the baking cups 2/3 full, and bake for about 25 minutes. Allow to cool down.
This recipe is a great base for any type of banana cake, so feel free to have fun with it and be creative! Add some red fruits, nuts, flavoring, etc.
How to decorate vegan cupcakes
To garnish cupcakes with a ganache, you can either use a spatula or a piping bag.
Spread the ganache and dip the cupcakes in any type of topping you like, such as cocoa nibs, roasted coconut, candied nuts, etc.
If you want to pipe the ganache, it should be thick enough to hold but still smooth enough to work with. If it is too thick, microwave it for 10 seconds at a time. If too smooth, put it in the fridge or even in the freezer for a few minutes.
More vegan baking recipes
Red Fruit & Matcha Marble Pound
Pear & Almond “Bourdaloue” Tart
Vegan Banana Cupcakes
Ingredients
Banana Cake Batter
- 1 ½ cups AP flour – (225 g)
- ½ cup sugar – (120 g)
- ¼ cup light brown sugar – (60 g)
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
- 1 cup ripe bananas – (2 medium bananas)
- ½ cup canola oil – (100 ml)
- ½ cup plant-based milk – (110 ml)
Dark Chocolate Ganache
- 2 cups semi sweet dark chocolate chips – (300 g)
- ½ cup aquafaba – (130 ml)
- 1 tsp canola oil
- ½ tsp vanilla extract
- cocoa nibs – to sprinkle
Instructions
Dark Chocolate Ganache
- In a pot, heat up the aquafaba with the dark chocolate on low heat, stirring frequently.
- Once the chocolate is melted, remove from the stove and add the vanilla extract and the canola oil.
- Pour in a container and cover in direct contact. Allow to cool down at room temperature.
Banana Cake Batter
- Preheat the oven to 325°F – 160°C.
- Mix the dry ingredients together in a bowl.
- In another bowl, mash the banana, and mix in the canola oil and the milk. Stir in the dry ingredients.
- Pour the batter in muffin cups (⅔ full), and bake for about 20 to 25 minutes. Allow to cool down.
Decorating The Cupcakes
- Use a piping bag or a spatula to spread the ganache on top of the cupcakes, and sprinkle with cocoa nibs.
Notes
Ganache always need some resting time to cool down and thicken, that why it’s best to make it first if you want to be time efficient.
If you don’t want to use aquafaba for the ganache, I have another very good recipe made with plant-based coffee creamer, that I use for my double chocolate cake.
You can either use unsweetened or semi-sweet dark chocolate. I personally prefer the latter because I have a sweet tooth, and the cupcake batter isn’t overly sweet.
This batter is a great base for any type of banana cake, so feel free to have fun with it and be creative! Add some red fruits, nuts, flavoring, etc.
Spread the ganache with a spatula and dip the cupcakes in any type of topping you like, such as cocoa nibs, roasted coconut, candied nuts, etc.
If you want to pipe the ganache, it should be thick enough to hold but still smooth enough to work with. If it is too thick, microwave for 10 seconds at a time. If too smooth, put it in the fridge or even in the freezer for a few minutes. Sprinkle with any topping you like.
Calories are per one cupcake (total calories for the whole recipe : 4,096).