baking · cooking · Dessert

Vegan Banana Cupcakes With Peanut Butter Frosting

Banana Cupcakes


  • 1¼ cups all-purpose flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • 1/3 cup canola oil
  • 2/3 cup light vanilla soy-milk
  • 6 ounce jar stage 3 baby bananas (½ cup)
  • 1½ tsp pure vanilla extract


  1. Preheat the oven to 350° and line a muffin tray with liners (makes 6 Texas jumbo sized or 12 regular).
  2. Sift the dry ingredients into a large bowl.
  3. In a small bowl whisk the wet ingredients together.
  4. Add the wet to the dry and whisk till just combined, some small lumps are OK to leave.
  5. Divide between the cups.
  6. Bake for 20 minutes and check with a toothpick. For jumbo size you will need to bake 25 to 30 minutes. Golden brown on top and smelling done, with a clean toothpick.
  7. Let cool for a few minutes, then transfer to a cooling rack.

Peanut Butter Frosting


  • ¼ cup natural peanut butter (smooth)
  • ½ tsp pure vanilla extract
  • 2 cups powdered sugar
  • 3 to 4 Tbsp light vanilla soy milk


  1. In a stand mixer blend the peanut butter and vanilla till smooth. Add in the powdered sugar and on low add in the milk 1 Tablespoon at a time until the frosting is smooth.
  2. Spread on cooled cupcakes, it will spread like a glaze and then set up.


3 thoughts on “Vegan Banana Cupcakes With Peanut Butter Frosting

  1. These bring me back to my childhood…my grandmother would make us banana cake with peanut butter frosting for our birthdays. Thanks for the trip down mempry lane 🙂

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