Banana & Peanut Cupcakes

Mon, 21 July 2025

Banana & Peanut Cupcakes

This is one to keep the kids entertained, using simple ingredients that are lying around the house.

Ingredients:

• 240g self-raising flour
• 140g golden caster sugar
• 1 tsp baking soda
• 240g egg-free mayonnaise (you can use regular)
• 2 large or 3 small over ripe bananas
• 1 tsp vanilla extract
• 25g dark chocolate chip

Icing:

• 300ml full-fat coconut milk
• 65g chocolate chips
• 65g peanut butter

 

Method:

Pre heat oven to 170C. Line muffin tins with 12 cases. In a bowl, add the flour, sugar, ½ tsp salt, baking soda and mix. In a second bowl, mash the bananas and add the mayonnaise, chocolate chips, vanilla extract and combine. Pour the wet ingredients into the dry and lightly mix with a spoon until just combined. Spoon the mixture into the cases and bake for 20 mins. Remove from the tin and allow it too completely cool.

For the icing:

Gently heat your coconut milk in a pot until hot but not boiling. Put your chocolate and peanut butter into a bowl, pour your warm milk over them. Cover and allow to sit for 5 minutes. After 5 minutes, mix until it’s creamy and your chocolate is completely melted. Allow the mixture to sit at room temperature until cool and firm, at least 1 hour. Once it’s thick and firmed, whip the mixture with a stand mixer or a hand mixture until lightened in color and fluffy. Pipe or spoon the icing on top of the cupcakes and enjoy. These will keep for 2 days in an airtight container.