Banana and peanut butter cupcakes

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!


Makes: 12
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


  1. Preheat the oven to 180˚C / 350˚F / gas mark 4. Line a cupcake tray with cases.
  2. In a large bowl, mash the ripe bananas, then stir in the peanut butter, oil and milk.
  3. Gently stir in the flour, sugar and baking powder.
  4. Spoon the mixture evenly between the cupcake cases.
  5. Bake in the oven for 20-22 minutes until golden on top.
  6. Make the icing by stirring together the peanut butter and icing sugar until well combined.
  7. Once the cupcakes have cooled, drizzle over the icing.
  8. Store in an airtight container in the fridge for up to 3 days.

Nutritional information
Each cupcake approximately contains:

  • Calories: 222 kcal
  • Fat: 10.9g
  • Carbohydrates: 25.9g
  • Protein: 5.1g

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