Vegan Banana Bread French Toast Cupcakes. Um, Yes!
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
- Preheat oven to 350° and line pan with paper
- Toast walnuts in a 350° oven for just a few
minutes – 4-5 should do the trick. Cool, then chop into small pieces.
- Throw your mashed banana in a blender or or just
smash it with a fork.
- Sift the flour, baking soda, baking powder,
cinnamon, salt and sugar into a large bowl, mix well.
- In a smaller bowl, whisk together the oil, soy
or rice milk, vanilla, almond and mashed banana.
- Stir or fold the wet ingredients into the dry.
Small lumps are fine. Finally, add the walnuts, folding gently.
- 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.
- To make the vegan maple buttercream frosting, beat all of the ingredients together until they’re light & fluffy.