Bananas and peanut butter and chocolate and cupcakes – what more could you wish for? In my opinion, these banana peanut butter cupcakes are a wonderful and delicious combination of bananas, peanuts and chocolate. And with the two sorts of frosting they look really elegant.
I really love nuts – and especially peanuts. I probably have a peanut allergy, so I need to be careful and mustn’t eat too much of it, which is really hard at times. This recipe might also be tried with other nut butter – e.g. almond, hazelnut or cashew – I’m allergic to all of these, so it won’t get any better with those substitutions in my case. But please try whatever you like and tell me about the results! It is best to use very ripe bananas for these banana peanut butter cupcakes, and depending on your personal taste, use crunchy or creamy peanut butter for the dough and add chocolate chips or leave them out – whatever you like!
Making the swirled frosting may take some practice and the right equipment. Well, I neither had any practice nor the right equipment and they looked pretty well, so give it a try! If I can do it, you can do it too :)!!!
For this recipe I used 50 g millet flour, 50 g teff flour and 75 g tapioca starch, but any gluten-free all-purpose flour will work fine.