Vegan peanut butter and banana cupcakes recipe

This easy vegan peanut butter and banana cupcakes are easy to rustle up and sure to be a hit with those following a vegan diet. Plus, they are dairy and egg free!
Several vegan peanut butter and banana cupcakes are on a cooling rack. The top of the cupcakes are decorated with frosting, chocolate flakes, and baked banana pieces. Next to the cupcakes is a broken bar of chocolate.

Key information

Preparation time: 15 minutes

Cooking time: 18-20 minutes

Serves: 12

Recipe difficulty rating: Medium

Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.


For the cakes

240g Self-raising flour

140g Caster sugar

1 tsp Bicarbonate soda

1⁄2 tsp Salt

60ml Vegetable oil

2 Bananas, ripe

1 tsp Vanilla extract

2-3 tbsp Almond milk (or whichever dairy-free milk you prefer)

For the icing

80g Vegan margarine

200g Icing sugar

25ml Vegan milk (we used almond milk)

6 tbsp Smooth peanut butter

Salted peanuts, toasted & crushed to garnish

Dark chocolate, grated

How to prepare vegan peanut butter and banana cupcakes