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.
- 175 g all-purpose flour , gluten-free *(see recipe notes for the mixture I used)
- 2 bananas , mashed
- 100 g sugar
- 50 g peanut butter
- 2 Tbsp coconut oil , liquid
- ~ 2 Tbsp plant based milk
- 2 tsp baking powder
- 2 tsp vanilla
- chocolate chips
- 75 g peanut butter , creamy
- 75 g margarine , vegan
- 100 g confectioner's sugar
- ~ 5 Tbsp plant based milk
- vanilla
- 3 Tbsp cacao powder
- Preheat oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners.
- In a large bowl, mix coconut oil, peanut butter, mashed bananas, sugar and vanilla.
- Add flour and baking powder. Add some milk if the batter is too thick.
- Fold in chocolate chips and spoon the mixture into the cupcake liners.
- Bake for about 20-25 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
- Beat the peanut butter and the butter until creamy and smooth.
- Add the confectioner's sugar, vanilla and about 3 Tbsp of milk and mix until combined.
- Divide the mixture into two and stir cacao powder and about 2 Tbsp of milk into one half of the mixture.
- Frost cooled cupcakes with a piping bag.
*Flour mix:
- 50 g millet or rice flour
- 50 g teff flour
- 75 g tapioca or potato starch