At least to me. Banana cupcakes with peanut butter frosting. Never had them before – yeah, shame on me. All I ever did was spread peanut butter on a banana and eat it simply that way. Having noticed a couple of ripe bananas (don’t like eating the ripe ones by themselves), I considered making some banana bread. But no – why so simple? Cupcake time, that’s the plan!
Banana Cupcakes with Peanut Butter Frosting
2-3 very ripe bananas (I had 2 large ones, so 3 regular sized should be fine)
1 cup sugar
1/2 cup canola oil (or whatever neutral veg oil you’d prefer)
1/4 cup soy milk
2 tsp vanilla extract
2 1/2 cups whole wheat flour
1 tsp cinnamon
couple dashes of nutmeg
1/2 tsp salt
1 tsp baking powder
1/4 cup chopped walnuts (optional)
Peanut Butter Frosting
1/4 cup peanut butter
1 Tbsp sugar
2 Tbsp powdered sugar
1/4 cup + 1 Tbsp vegan margarine
pinch of salt (optional, if you’re peanut butter is salt free)
Preheat your oven to 175°C (about 350°F).
Mash the ripe bananas until really mushy. Then add sugar, canola oil, soy milk, vanilla extract and mix very well. In another bowl, mix together flour, cinnamon, nutmeg and salt. Fold the dry ingredients into the wet, cup by cup and mix everything together until well incorporated. Finally, add in the walnuts, if you like.
Use an ice-cream scoop to fill the paper cups. It definitely helps a lot.
Bake for about 23 minutes (do the toothpick trick, the cakes are done when it comes out clean).
Let them cool comepletely.
For the frosting, simply beat the peanut butter, sugar, powdered sugar and margarine together. I’m no good for making frostings, so if you don’t like something about the texture, add in more or less of what you think is needed.