The Recipe:

Vegan Banana Bread French Toast Cupcakes. Um, Yes!

By:  Natalie  Slater  Author, Bake and Destroy: Good Food for Bad Vegans  April 7th, 2014

If you’ve spoken to my mom lately you might know that I won a Cooking Channel competition with this recipe. Inspired by a dish at Salt & Pepper Diner in Chicago, these moist cupcakes combine cinnamon, maple and banana for a breakfasty-dessert. This recipe is from my cookbook Bake and Destroy: Good Food for Bad Vegans and is printed with permission from Page Street Publishing. 

Vegan Banana Bread French Toast Cupcake Recipe


For the cupcakes:

  • 1/2 cup over-ripe banana, mashed
  • 1 & 1/4 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon 
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 2/3 cup rice or soy milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup walnuts, toasted & chopped

For the frosting:

  • 2 cups confectioner’s sugar
  • 6 T non-hydrogenated vegetable shortening (we recommend Earth Balance)
  • 6 T non-hydrogenated margarine (we recommend Earth Balance)
  • 2 T maple syrup
  • 1/2 tsp maple extract
  • pinch of salt


  1. Preheat oven to 350° and line pan with paper liners.
  2. Toast walnuts in a 350° oven for just a few minutes – 4-5 should do the trick. Cool, then chop into small pieces.
  3. Throw your mashed banana in a blender or or just smash it with a fork.
  4. Sift the flour, baking soda, baking powder, cinnamon, salt and sugar into a large bowl, mix well.
  5. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana.
  6. Stir or fold the wet ingredients into the dry. Small lumps are fine. Finally, add the walnuts, folding gently.
  7. Fill liners 2/3 full. Bake 20-22 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before frosting.
  8. To make the vegan maple buttercream frosting, beat all of the ingredients together until they’re light & fluffy.


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Natalie Slater

Author, Bake and Destroy: Good Food for Bad Vegans

Natalie Slater Vegan, mom, cookbook author, founder of, world heavy weight boxing champion. Most, but not all of these things are true about Natalie. She lives naturally by eating more plants and less of everything else.

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