The combination of banana and peanut butter, in my opinion, is a top flavour combination. From an early age, the only sandwich for me was sliced banana and peanut butter, encased in soft fresh bread. It is, one I still return to now at the age of 53, my pick me up.
Now as a vegan, my beloved nut butter hold added heart-healthy benefits Although alas, I could not describe these wonderful cupcakes as good for you, they do taste so utterly delicious.
They contain a very unusual ingredient, one that is not normally associated with sweet food. That item is mayonnaise, I used egg-free mayo in mine, the non-vegan works just the same.
Using this ingredient in a cake, actually goes way back, to the time of WW11, when eggs and oil were rationed, leading to creative ideas from cooks. Using mayonnaise as a replacement provides superb moistness in a cake also an added depth of flavour layer. Also, the vinegar in the mayo causes a reaction with the bicarb, forming air bubbles, which contributes to the rise of the cakes. When you are using this method in the making of vegan cakes, it is important to get the cakes quickly into the oven, as the reaction starts as soon as these ingredients meet.
Anyone who loves these flavours, would appreciate these as a baked gift. Normally I like to pipe nice and high, but this time, they would not fit into the cake tin I had to hand
- 240g self-raising flour (I used gluten-free)
- 140g caster sugar
- 1/2 tsp salt
- 215g vegan mayonnaise
- 25g peanut butter
- 2 large well ripe bananas
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 225g dairy-free butter
- 245g peanut butter
- 375 g icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Preheat the oven to 170C, then line your muffin tin with cases.
In a large mixing bowl combine the flour, salt, sugar and bicarbonate of soda.
In a separate mixing bowl, beat together the mashed bananas, mayonnaise and vanilla extract. Not the prettiest of mixtures.
Then combine the wet ingredients with the dry. Make sure everything is combined well, but do not over mix. This results in a heavy mixture.
Spoon the mixture into the cases, it should half fill them. Then place in the oven for 20 minutes.
While they are in the oven make the buttercream. Using an electric mixer, combine the peanut butter, vanilla and butter. Beat until pale creamy. Lower the speed and gradually add in the icing sugar. If the mixture is a little too stiff then add the milk, a trickle at a time. Place into the fridge to chill for half an hour.
Leave the cupcakes in the muffin tin for ten minutes after you have taken them for the oven, then take out leave to cool fully on a cooling rack.
Then either pipe or spread onto the top of the cooled muffins. This time I have decorated with dried banana chips, although they need no adornment at all really. The crumb on these cupcakes is so light and airy, it is hard to believe that in fact, they contain no eggs.
You may have some butter icing leftover but this will keep well in the fridge or freezes well.