Vegan cupcakes with banana & peanut butter

Vegan cupcakes with banana & peanut butter

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(17 ratings)

Prep: 25 mins Cook: 20 mins


Makes 16

Employ some clever tricks to achieve a dairy-free bake. Egg-free mayonnaise, almond milk and margarine are the secrets to these vegan cupcakes

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per cupcake

  • kcal295
  • fat14g
  • saturates3g
  • carbs40g
  • sugars28g
  • fibre1g
  • protein2g
  • salt0.7g
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  • 240g self-raising flour
  • 140g golden caster sugar
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 240g egg-free mayonnaise
  • 2 large or 3 small ripe bananas, mashed



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 1 tsp vanilla extract
  • 25g vegan dark chocolate chip

For the icing

  • 80g vegan margarine
  • 250g icing sugar
  • 25ml vegan milk (we used almond milk)



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp smooth peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…


  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.

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Comments, questions and tips

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9th Apr, 2020
Is it possible to freeze the cupcakes before adding the frosting? My daughter loves baking but neither me nor my partner really have a sweet tooth, so if we made a batch we could take one out the freezer every now and again for her.?
Bethan Lygo's picture
Bethan Lygo
2nd Apr, 2020
Honestly the NICEST things I’ve ever eaten. Can’t stop thinking about them and can’t wait to make again!! Put loads more peanut butter in the icing that the recipe said because I wanted a stronger taste
Michelle Stokes's picture
Michelle Stokes
8th May, 2019
Made these absolutely yummy! Didn't put chocolate chips don't think needs them.
jenny shelbourne's picture
jenny shelbourne
8th Apr, 2019
Made these for a Stand Up To Camcer bake sale and there were delicious! Very light and fluffy & and really nice and tasty flavour
alimat's picture
7th Aug, 2018
These were great, really light and fluffy, made these for an event but had all on to keep my non-vegan partner from eating them all, he said they were ‘wonderful’. Only did half the frosting as I’m not a fan of too much and that, in my view, was plenty. As someone else said it did smell very mayonnaise’s before cooking but there was no smell or taste left when they came out.
30th Apr, 2018
lovely and easy to ice to make look great
13th May, 2017
OK - have now sampled! Lovely light moist texture and the combo of banana, chocolate and peanut butter is a winner for me. But ...... I tasted one that only had a single rosette of the frosting and that was quite sweet enough for me so, to make your frosting go round and to avoid overdoing the sugar, I recommend caution!!
17th Jan, 2017
Probably some of the best cake I have ever tasted.
15th Aug, 2016
I was a bit worried when I tasted the wet ingredients and thought it tasted a bit too much of the mayonnaise. But I needn't have worried. After cooking the mayonnaise taste disappeared and everyone -- carnivores included - enjoyed them. Added chocolate chips to the mixture too and made them in cupcake size rather than muffin size which made double the amount of cakes. Taste reminded me of Reece's peanut butter cups.
27th Aug, 2015
Really only needed to be dairy and gluten free so I used 4 x small eggs instead of the mayonnaise, and gluten free flour. I couldn't find dairy free chocolate so just left it out and the resulting cakes were certainly sweet enough with the delicious hint of peanut butter icing.


Dión Di Maio's picture
Dión Di Maio
8th Apr, 2020
Could I make these cupcakes as a cake? And if so, why conversions would I need?
Esther_Deputyfoodeditor's picture
8th Apr, 2020
Hi, Esther from the food team here! Unfortunately this hasn't been tested as a whole cake in our test kitchens so we wouldn't recommend converting it as a large cake. We have many delicious whole vegan cakes on this website though. Type 'vegan cake' into the search bar for lots of lovely ideas! Thanks for your question.
5th Mar, 2018
If using cupcake cases instead of muffin cases do you need to change the cooking time?
goodfoodteam's picture
8th Mar, 2018
Thanks for your question. Cupcake and muffin cases are not really any different as long as they are the standard size, they will be fine.
Hydroact's picture
6th Jun, 2019
Ý ᵾM̀
13th May, 2017
Couldn't find vegan choc chips only choc chunks so was certain they wouldn't melt but found I could spread them out a bit with a table knife - if you were worried about the chocolate marbling, @forestnuter you could try this. Choc does take a long time to set though - not a problem if you are piping.
13th May, 2017
Haven't tried yet but seem to be working well. Just a tip - if you use cupcake cases rather than muffins and make more, you may find your frosting runs out ....... or maybe I used a rather wide star nozzle for my piping bag? Still, maybe someone can benefit from my mistake!
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