-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
CUPCAKES
| 120ml | milk (1/2 cup) |
| 35g | coconut oil (1/6 cup) OR 65g nut/seed butter (1/4 cup) |
| 50g | coconut sugar (1/3 cup) |
| 3/4 | tbsp lemon juice |
| 120g | oat flour (1 cup) |
| 30g | corn starch (1/4 cup) |
| 1/2 | tsp baking powder |
| 1/4 | tsp baking soda |
| Pinch of salt |
BANNOFFEE FROSTING
| 100g | agave or maple syrup |
| 110g | dates |
| 3 | bananas |
| 6 | tbsp peanut butter (or cashew / almond butter) |
RASPBERRY JAM
| 100g | frozen or fresh raspberries |
| 2 | tbsp agave syrup |
| 2 | tbsp chia seeds |
Banana bread is SO LOCKDOWN 1.0. Midweek PICK ME UP = These soft and fluffy banoffee jam cakes with a cup of oat milk chai. If you find yourself with a free lockdown evening, try these guys out, they are banoffee heaven! 🍌
METHOD
- Preheat the oven to 180C.
- Melt the coconut oil in a small bowl and stir in the plant milk and lemon juice.
- Mix together the remaining cake ingredients in a large mixing bowl, then pour the wet mixture in and combine until smooth.
- Pour into 6 cupcake moulds, in a muffin tray and bake for 20 minutes until just golden.
- For the raspberry chia jam - heat 100g of raspberries and 2 tbsp agave syrup (or maple syrup) and use a fork to crush until softened. Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken.
- Once cool, make a hole in the middle of each cupcake with a knif and use a piping bag to fill each.
- For the frosting, blend the ingredients in a food processor or handheld whisk and pipe onto each cupcake once cool.