Vegan banana & peanut butter cupcakes

Vegan banana & peanut butter cupcakes

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(3 ratings)


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Cooking time

Prep: 25 mins Cook: 20 mins

Skill level



Makes 16

Employ some clever tricks to achieve a dairy-free bake - egg-free mayonnaise, almond milk and margarine fit the bill

Nutrition and extra info

Additional info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per cupcake



  • 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 chips

For the icing

  • 80g vegan margarine
  • 250g icing sugar
  • 25ml vegan milk (we used almond milk)
  • 2 tbsp smooth peanut butter

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Want to know how this works? Read all about it here.


  1. Heat oven to 170C/150C fan/gas 31⁄2. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, 1⁄2 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.

Recipe from Good Food magazine, May 2014

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forestnuter's picture
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An absolutely delicious recipe! I was a bit sceptical at first with the 20 minutes at gas mark 3 but they came up beautifully and were perfectly cooked. It was also quite liberating to make a cake recipe without eggs; the vegan mayonnaise worked well. One thing that didn't quite go according to plan was the chocolate chips. Although they melted they did not lose their shape and very much stayed as chocolate chips. As a result they mixed into the butter icing when applied. This was not problem, they still tasted great, I just wasn't able to get them to melt fully by simply leaving them. Interestingly though, I did achieve a nice marbled effect by applying the butter icing before the chocolate had fully reset. But a delicious recipe and will no doubt be making again!

Stacey13's picture
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These are amazing! I used 4 small eggs instead of egg-free mayonnaise, as I can eat eggs but not dairy. I added a bit of extra peanut butter to the icing to balance out the sweetness. I mixed the icing using a wooden spoon as I don't have an electric whisk. I will definitely make these again!

someoneailsa's picture
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I made these cupcakes for my daughter's 3rd birthday party as 2 of her friends have egg allergies and 1 of them is also on a lactose free diet. There were no cupcakes left at the end of the party and I had so many mothers come and ask me what were in the cupcakes as they were so delicous, they couldn't believe it when I told them they were vegan. I used muffin cases instead of cupcake and only got 13 out of the recipe. Highly recommend this recipe as a winner regardless of whether or not you are vegan!

gelaw23's picture

Any tips for making this as a non vegan recipe?

Stacey13's picture
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Hello. I used 4 eggs instead of the egg free mayonnaise, and they came out fab! :)