A few of our bananas were getting too ripe to eat by themselves, so what better way to use them in than some sweet treats?
I used homemade peanut butter for this. It’s actually the first batch of peanut butter I’ve made, and it took an insanely long time compared to the usual walnut butter I make. I think I put too many peanuts in my food processor at once!
Preparation time: 20 minutes
Cooking time: 22 minutes
- 2 ripe bananas
- 100g peanut butter
- 50g oil
- 100ml plant-based milk
- 200g self-raising flour
- 50g caster sugar
- 1 tsp baking powder
For the icing:
- 50g peanut butter (use either runny peanut butter, or mix with some water to make it runny)
- 40g icing sugar
- Preheat the oven to 180˚C / 350˚F / gas mark 4. Line a cupcake tray with cases.
- In a large bowl, mash the ripe bananas, then stir in the peanut butter, oil and milk.
- Gently stir in the flour, sugar and baking powder.
- Spoon the mixture evenly between the cupcake cases.
- Bake in the oven for 20-22 minutes until golden on top.
- Make the icing by stirring together the peanut butter and icing sugar until well combined.
- Once the cupcakes have cooled, drizzle over the icing.
- Store in an airtight container in the fridge for up to 3 days.
Each cupcake approximately contains:
- Calories: 222 kcal
- Fat: 10.9g
- Carbohydrates: 25.9g
- Protein: 5.1g