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    Afternoon Tea

    Peanut Butter Banana Cupcakes

    dairy-free
    dessert
    oil-free
    sweet
    top
    treat
    vegan
    vegetarian
    ​

    16 items

    portions

    25 minutes

    temps actif

    45 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    240g self-raising flour

    140g golden caster sugar

    1 tsp bicarbonate of soda

    240g egg-free mayonnaise

    2 large or 3 small ripe bananas , mashed

    1 tsp vanilla extract

    25g vegan dark chocolate chip

    80g vegan margarine

    250g icing sugar

    25ml vegan milk (we used almond milk)

    2 tbsp smooth peanut butter

    Instructions

    Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.

    When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

    For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

    Nutrition

    Taille de Portion

    -

    Calories

    295

    Lipides Totaux

    14 g

    Lipides Saturés

    3 g

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    -

    Sodium

    0.7 mg

    Glucides Totaux

    40 g

    Fibres Diététiques

    1 g

    Sucres Totaux

    28 g

    Protéines

    2 g

    16 items

    portions

    25 minutes

    temps actif

    45 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    240g self-raising flour

    140g golden caster sugar

    1 tsp bicarbonate of soda

    240g egg-free mayonnaise

    2 large or 3 small ripe bananas , mashed

    1 tsp vanilla extract

    25g vegan dark chocolate chip

    80g vegan margarine

    250g icing sugar

    25ml vegan milk (we used almond milk)

    2 tbsp smooth peanut butter

    Instructions

    1

    Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.

    2

    When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

    3

    For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.