Vegan Banana Cupcakes
Chocolate & Caramelized Pecans
At first, I just wanted to make some vegan banana muffins, then I decided to add some caramelized pecans and dark chocolate chips… And I ended up making a ganache to decorate the muffins so now they look more like cupcakes!
I found the vegan ganache recipe on Let’s Bake This, it’s made with aquafaba.
Anyways, it’s a great vegan muffin batter, so feel free to have fun with it and be creative! Add some red fruits, nuts, coffee extract…
Vegan Banana Cupcakes
- 1 1/2 cups AP flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground nutmeg
- 1 cup ripe bananas 2 medium bananas
- 1/2 cup canola oil
- 1/2 cup plant-based milk coconut almond blend for me
- 1/4 cup dark chocolate chips
- 1/4 cup pecans
- 1 tbsp powdered sugar
Dark Chocolate Ganache
- 1 cup dark chocolate
- 1/4 cup aquafaba
- 1/2 tsp canola oil
- 1/4 tsp vanilla extract
- cocoa nibs to decorate
Start by making the 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 with plastic wrap. Leave at room temperature.
Caramelize the pecans by mixing them with the powdered sugar in a frying pan.
Heat up on medium heat, don’t touch it until the sugar starts to dissolve, then, mix constantly with a wooden spoon until caramelized – be careful – it burns quickly! Transfer the caramelized pecans on a parchment paper, wait until cooled to crush it.
Preheat the oven to 325°F.
Make the muffin batter. Mix the dry ingredients together in a bowl, apart from the chocolate chips and the pecans.
In another bowl, mash the banana and mix in the canola oil and the plant based milk. Whisk in the dry ingredients. Lastly, add the caramelized crushed pecans and the chocolate chips.
Pour the batter in muffin cups and bake for about 20 to 25 minutes at 325°F.
Wait until completely cooled to pipe the ganache and decorate with cocoa nibs – I like to turn the cupcakes upside down because they look prettier.
If the ganache is too stiff, heat it up a bit in the microwave, ten seconds at a time.