• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Baking » Vegan Banana Split Cupcakes Recipe

    Vegan Banana Split Cupcakes Recipe

    Published: Feb 13, 2017 · Modified: Dec 12, 2019 by Pavani · 12 Comments

    8 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    Valentine's Day is tomorrow and I'm joining some amazing bloggers to spread some love through #Foodbloggerlove. It's an annual event hosted by the lovely bloggers at Pinter Test Kitchen. I made some Vegan Banana Split cupcakes to celebrate the day and the event.Banana Split Cupcakes Vegan I got assigned to Nichole who blogs at Cookaholic Wife. She has a lovely blog with tons of delicious recipes. I have quite a few recipes that I bookmarked from her blog -- like this savory bundt bread or this healthy Banana chocolate chip cookies or these cute little melted snowmen cookies and many many more.Banana Split Cupcakes VeganBanana Split Cupcakes VeganSo for the #Foodbloggerlove, we were asked to pick a dish from the blogger we were assigned to and either make it as it is or tweak it to meet our dietary requirements. I wanted to make a cupcake and after looking through her amazing line up of cupcakes, I decided to make her Banana Split cupcakes eggless and vegan.Banana Split Cupcakes VeganMy vegan banana split cupcake recipe is from Vegan cupcakes take over the world cookbook. These are basically vegan banana cupcakes that have some pineapple preserves and finely chopped dark chocolate swirled right in. They are then topped with whipped cream (I used coconut whipped cream, to keep it vegan), chocolate ganache and a maraschino cherry.Banana Split Cupcakes VeganThese cupcakes are perfect for any celebration and kids will love them. Skip the pineapple preserves if you don't have it on hand, you will still be able to make some really amazing cupcakes. These are moist and absolutely delicious.Banana Split Cupcakes VeganIf you would like to join in the fun next year, sign up by becoming a member of our Facebook group. Here's the link: https://www.facebook.com/groups/foodbloggerlove/

    [inlinkz_linkup id=691572 mode=1]

    Vegan Banana Split Cupcakes

    Vegan Banana Split Cupcakes -- vegan banana cupcakes that have some pineapple preserves and finely chopped dark chocolate swirled right in. They are then topped with whipped cream (I used coconut whipped cream, to keep it vegan), chocolate ganache and a maraschino cherry.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 25 mins
    Total Time: 40 mins
    Course: Dessert
    Cuisine: American
    Servings: 10 Cupcakes

    Ingredients

    For the Cupcakes:

    • 1¼ cups all purpose flour
    • 1 tsp baking powder
    • ¼ tsp baking soda
    • ½ tsp salt
    • ¾ cup sugar
    • ⅓ cup Oil
    • ⅔ cup Non-dairy Milk (I used cashew milk)
    • 1½ tsp vanilla extract
    • ½ tsp Almond extract
    • ½ cup Very ripe Banana, mashed
    • ½ cup Pineapple preserves
    • ¼ cup Dark Chocolate, finely chopped

    For the Frosting:

    • As Needed Whipped Coconut cream (or whipped heavy cream)
    • 2 tbsp Confectioners Sugar
    • ¼ tsp vanilla extract

    For the Ganache:

    • ¼ cup Soy Creamer (or heavy cream)
    • ½ cup Dark Chocolate chips

    Other Ingredients:

    • As needed Maraschino Cherries, drained
    • As needed Sprinkles

    Instructions

    Make the Cupcakes:

    • Preheat the oven to 350°F. Line a cupcake pan with paper liners.
    • In a small saucepan, stir the pineapple preserves over low heat until melted and pourable. Set aside.
    • Blend the banana into a very smooth paste and keep ready.
    • In a medium mixing bowl, sift flour, sugar, salt, baking powder and baking soda.
    • In another bowl, combine oil, milk, vanilla, almond extracts and mashed banana. Mix well.
    • Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix.
    • Fill the cupcake liners ⅔rds full. Top the batter of each cupcake with 1tsp melted preserves and 1tsp chopped chocolate. With a small knife, carefully stir each cupcake 2~3 times to swirl in preserves and chocolate.
    • Bake for 20~24 minutes or until a cake tester inserted into the center comes out clean. Cool the cupcakes completely on a wire rack before frosting.

    Make the Frosting:

    • Combine whipped cream, confectioners sugar and vanilla extract. Once the cupcakes have cooled, pipe using a round tip onto the cupcakes. Refrigerate the cupcakes for at least 30 minutes.

    Make the Ganache:

    • In a small saucepan, bring the creamer to a slight simmer. Stir in the chocolate chips and stir until smooth. Let cool while the cupcakes chill.
    • Pour the ganache over the whipped cream frosting and top with a cherry and sprinkles.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    « Chutney Podi (Spice powder Recipe)
    Hotteok (Stuffed Korean Pancakes) Recipe for #BreadBakers »
    8 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Wendy

      February 13, 2017 at 10:05 am

      Oh my......I can see why you chose this recipe. It is the perfect dessert.

      Reply
    2. Terri

      February 13, 2017 at 10:41 am

      These look so good and I am so tempted to make them! Your photography, though. I think I can actually touch those cupcakes.

      Reply
    3. Nichole

      February 13, 2017 at 11:12 am

      I love that you made these vegan!

      Reply
    4. melody

      February 13, 2017 at 12:35 pm

      Wow! Your coconut cream icing looks to die for!

      Reply
    5. Karen

      February 13, 2017 at 3:27 pm

      What amazing photos, and the cupcakes sound delicious! I love the cake plate!

      Reply
    6. Cynthia

      February 14, 2017 at 6:46 am

      These cupcakes look delicious! I love cupcakes but don't make them often enough. I will have to give this recipe a try.

      Reply
    7. sarah k @ the pajama chef

      February 15, 2017 at 4:39 pm

      wow! these look magnificent! i'd love to have one 🙂

      Reply
    8. Kelly @ Kelly Lynns Sweets and Treats

      February 15, 2017 at 6:42 pm

      I love this! My kind of cupcakes and they look soooooo cute! XOXO

      Reply
    9. Agness of Run Agness Run

      February 16, 2017 at 7:35 am

      What an amazing recipe! Love that you add a banana to the cupcake, it would give such a great favour!

      Reply
    10. Syama

      February 16, 2017 at 2:44 pm

      Wow , your cupcakes look so pretty !!! and vegan too .. Normally I do not go the egg free route with my cakes. But seeing the crumb , I am going to give this a try .

      Reply
    11. cakespy

      February 17, 2017 at 10:26 am

      These are just so HAPPY. I love your presentation, and they look perfectly moist and delicious. Perfect for vegans and non vegans alike.

      Reply
    12. Harini

      March 04, 2017 at 8:57 pm

      Wow! they look so yumm and sinful.

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome, All!!

    Hello, I am Pavani, the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make. More about me...

    My Cookbooks

    Front page for Vegetarian Indian Instant Pot Cookbook

    My Cookbooks

    My Web Stories

    Check out my web stories here...

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    8 shares