Banana bread is a staple of the baking world - let's see how we can make it Vegan friendly and in cupcake form!
Ingredients
- 120g self-raising flour
- 120g ground almonds
- 1 tsp baking powder
- 1 tsp cinnamon
- 3 mashed bananas
- 80ml vegetable oil
- 220ml almond milk
- 10-12 Medjool dates blitzed with 1 tbsp water
- 200g peanut butter
- 120g maple syrup
- 120g self-raising flour
- 120g ground almonds
- 1 tsp baking powder
- 1 tsp cinnamon
- 3 mashed bananas
- 80ml vegetable oil
- 220ml almond milk
- 10-12 Medjool dates blitzed with 1 tbsp water
- 200g peanut butter
- 120g maple syrup
Preheat your oven to 180°C/350°F/gas 4 and line a cupcake tray with 12 cases.
Mix all of your wet ingredients and dry ingredients in separate bowls. Slowly combine your wet into your dry using a stand mixer or with an electric whisk so you have a smooth batter, loose in consistency.
Decant your batter into a jug, so it is easier to pour, and fill your cases just shy of the top.
Bake for 20-25 minutes until golden brown or until a skewer comes out clean. Allow to cool.
To top, loosen 200g peanut butter with 120g maple syrup with a whisk. Spread on top of your delicious cupcakes and finish with a sprinkling of roasted peanuts.