Vegan Banana Split Cupcakes

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

1 and 1/2 cups ripe mashed bananas
1 and 1/2 cups coconut sugar
1 and 1/3 cups plant-based milk
1/2 cup olive oil
1 tablespoon vanilla extract
2 and 1/2 cups gluten-free flour mix*
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Topping
chopped nuts
vegan whipped cream
sliced strawberries and banana
fruit jam  

Makes 24 cupcakes

* use my gluten-free 1-to-1 flour mix recipe or a store-bought 1-to-1 GF baking flour mix

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Instructions

1.  Preheat oven to 350ºF/180ºC. Coat two 12-count cupcake tins liberally with baking spray or line with cupcake papers - 24 total.
2.  Using a hand mixer or whisk, combine mashed banana, sugar, milk, olive oil and vanilla - blend until light fluffy. 
3.  Whisk flour, baking powder, baking soda and salt, and fold into wet batter just to combine. Do not over mix. Pour batter into 24 cupcakes.
4.  Bake 18 minutes until the tops are set. Let cool completely.
5.  Assemble Banana Split Cupcakes by topping them with plant-based whipped cream, chopped strawberries and a slice of banana. Then add chopped nuts and for a final touch, drizzle warm strawberry jam on top. It’s Party Time!

Photos by Mossmedia Carmel

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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!