Vegan Banana Cupcakes with Chocolate Ganache

Round two for Easter desserts included these healthy and delicious banana cupcakes which I found courtesy of one of my favorite blogs. And rather than using the frosting, I opted for a glossy ganache. The downside was my ganache didn’t have the consistency and gloss I was going for. However, using the garnishes helped with this!


– 3 ripe bananas, mashed
– 2 c flour
– 1/4 c canola oil
– 1 c white sugar
– 1 c almond milk
– 1 Tbls baking powder
– 1 tsp salt
– 1/2 tsp cinnamon
– 1 1/2 tsp vanilla extract
– 1 tsp apple cider

1. In one bowl, use a hand mixer to blend the oil, milk, vanilla and apple cider
2. In a separate bowl, mash the bananas and sugar
3. Add the sugary mashed bananas to the oil mixture, use the hand mixer to get everything extra smooth
4. And in a third bowl, whisk together the dry ingredients. Fold the wet ingredients into the dry. Yields about 18 cupcakes

Chocolate Ganache
– 1/3 c almond milk
– 1/3 c semisweet chocolate chips
– 2 Tbls maple syrup

1. Bring almond milk to a boil, add the chips and syrup, stir until smooth
2. Remove from heat and let sit for several minutes, until thick and glossy
3. Dip the cupcakes into the ganache, top with desired treats. I used dried bananas and walnuts


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