How long does banana oreo cupcakes [vegan] take to make?

This recipe takes about 30 minutes from start to finish.

Can I make banana oreo cupcakes [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Is banana oreo cupcakes [vegan] soy-free?

This recipe contains soy-based ingredients. For a soy-free version, substitute with coconut aminos or a soy-free protein source matched to the recipe's role. Note: tamari is a soy product and is not soy-free.

How long does banana oreo cupcakes [vegan] take to make?

Plan for approximately 30 minutes total, including prep and cook time.

How long does banana oreo cupcakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

2.8K Views 10 years ago

Banana Oreo Cupcakes
[Vegan]

Name: Banana Oreo Cupcakes [Vegan]
Cook time: 30 min
Yield: 18
Ingredients: For the Cupcakes:; 2 cups plain flour; 1 1/2 cups sugar; 1 1/4 teaspoons baking soda; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 2 bananas, mashed; 1 1/2 cups unsweetened non-dairy milk; 2 teaspoons distilled or cider vinegar; 1/8 teaspoon banana extract; 2 teaspoons vanilla extract; 2/3 cup neutral oil; 1 pack sandwich cookies, smashed; 1/4 cup dried banana, chopped roughly; For the Frosting:; 4 1/2 cups confectioner's sugar; 3 1/2 cups vegetable shortening; 1/4 cup vegan butter; 3/4-1 14-ounce pack of sandwich cookies, divided, ground to a fine crumb; 1 teaspoon vanilla extract; 1/8 teaspoon banana extract; 1/4-1/2 cup non-dairy milk, divided

LR By: Luci Rebecca

Author Bio

I'm Luci! I'm a vegan foodie from the UK. I love both getting creative, and... Read More

Order with Instacart Download Our App

Vegan banana oreo cupcakes [vegan] - a delicious plant-based dessert recipe ready to serve

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Banana

Banana Oreo Cupcakes [Vegan]

462

Dairy Free

Following a plant-based diet does not mean you can't enjoy a less-than-healthy indulgence every once in a while. The next time you're looking for a sweet treat that doesn't shy away from sugar, bake up these cupcake beauties! Made with swirls of banana extract and delicious chunks of Oreo cookies,... Read More

Ingredients You Need for Banana Oreo Cupcakes [Vegan]

For the Cupcakes:

2 cups plain flour
1 1/2 cups sugar
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 bananas, mashed
1 1/2 cups unsweetened non-dairy milk
2 teaspoons distilled or cider vinegar
1/8 teaspoon banana extract
2 teaspoons vanilla extract
2/3 cup neutral oil
1 pack sandwich cookies, smashed
1/4 cup dried banana, chopped roughly

For the Frosting:

4 1/2 cups confectioner's sugar
3 1/2 cups vegetable shortening
1/4 cup vegan butter
3/4-1 14-ounce pack of sandwich cookies, divided, ground to a fine crumb
1 teaspoon vanilla extract
1/8 teaspoon banana extract
1/4-1/2 cup non-dairy milk, divided

Order with Instacart Download Our App

How to Prepare Banana Oreo Cupcakes [Vegan]

Preheat your oven to 355°F. Line cupcake pan with 18 paper cases.
Mix together the milk and vinegar in a jug and set aside to curdle.
Mix together all of the dry ingredients, except the smashed sandwich cookies and banana chips, in a large bowl and mix until well combined.
Mash the banana in a separate bowl.
Add the banana extract, oil, and vanilla extract to the jug of curdled milk.
Add the wet ingredients and mashed banana to the dry ingredients and mix for about 10 seconds, then add the smashed sandwich cookies and banana chips.
Fill your cases until about 3/4 full and tap the pan on the counter a few times.
Bake for 25-30 minutes, until a skewer comes out clean.
Leave to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.While you wait for the cupcakes to cool, make the icing. Cream the butter and fat together in a stand mixer or with a hand mixer until it's gone slightly fluffy and paler in color, about 1 minute.
Add half the confectioner's sugar, vanilla, and banana extracts, 2 tablespoons of the milk and mix until fluffy.
Add the remaining icing sugar and beat until fluffy again.
Put a few sandwich cookies aside for decorating, then smash the rest to a very fine crumb and fold into the frosting mixture. Add the extra milk if the mixture is too stiff.
Pipe the frosting onto each cupcake. Top each cupcake with a slice of dried banana and a few cookie crumbles. Serve.

Nutritional Information

field_52c6ef414e74c

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.