Name: Peanut Butter Chocolate Chip Banana Cupcakes (Vegan Gluten-Free)
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8
Cuisine: British
Ingredients: 1 large ripe banana, 125g once mashed; 120ml plant-based milk; 1 tsp apple cider vinegar; 60g light brown sugar; 45g (3 tbsp) smooth peanut butter; 30ml (2 tbsp) olive oil; 1 tsp vanilla extract; 140g plain or GF plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp cinnamon; 60g dark chocolate, chopped small; 8 tbsp crunchy peanut butter; 240ml dairy-free whipping cream; Chopped chocolate; Chocolate peanuts, optional

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These Peanut Butter Chocolate Chip Banana Bread Cupcakes are moist, tender and so fluffy, made with simple vegan and easily gluten-free ingredients. They are packed with chocolate and peanut butter, finished with whipped dairy-free cream.

I am back with the banana bread for January 2025, this time in the form of these delicious cupcakes. They are just as tender and moist as banana bread baked as individual cakes, with some whipped dairy-free cream on top and an oozing peanut butter middle. The recipe replies on everyday ingredients, and they’re ideal for using up leftover sad bananas (the softer and riper the better). You can also make these without the frosting and enjoy them as muffins, too.

Close up of Peanut Butter Chocolate Chip Banana Cupcakes — Peanut Butter Chocolate Chip Banana Cupcakes

Why will I love these cupcakes?

These cupcakes are amazing:

Moist, tender, fluffy and springy
Easy to make in one bowl
Take 10 minutes to prep
Bake in just 18 minutes
Delicious warm from the oven (without frosting)
Amazing with whipped dairy-free cream and extra peanut butter
Oozing with peanut butter
Packed with chocolate chunks
Made with whole-food ingredients
Minimal added sugar
Naturally egg-free, dairy-free and vegan
Easily gluten-free
With nut-free options (the flavour will change)
Everyone will love them
Last well in the fridge
Great for using up leftover bananas

If you already love the sound of these bakes, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A few Peanut Butter Chocolate Chip Banana Cupcakes — Peanut Butter Chocolate Chip Banana Cupcakes

An opened Peanut Butter Chocolate Chip Banana Cupcake — Peanut Butter Chocolate Chip Banana Cupcakes

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the cupcakes:

Ripe banana: the riper and softer the better. Make sure to measure the mashed banana.
Plant-based milk and apple cider vinegar: when mixed, this curdles to form a buttermilk and bind the egg-free batter. Any dairy-free milk is great (look for one with minimal ingredients and no emulsifiers).
Light brown sugar: for sweetness and a slight caramel flavour. You can also use coconut sugar.
Smooth peanut butter: the smoother the better for whisking into the batter. Look for ones that are 100% peanuts like Manilife.
Olive oil: this adds moisture and keeps the cupcakes tender.
Vanilla extract: for flavour.
Plain or GF plain flour: this keeps the cupcakes moist and light. If you are baking these gluten-free, use a GF flour blend and add ¼ tsp xanthan gum if your blend doesn’t have any already.
Raising agents and salt: for the rise and flavour.
Cinnamon: for a warming flavour.
Dark chocolate: chop a chocolate bar into small chunks, or use chocolate chips.

An opened Peanut Butter Chocolate Chip Banana Cupcake with a fork — Peanut Butter Chocolate Banana Cupcakes

As for the filling and frosting:

Crunchy peanut butter: this adds more texture inside the cupcake and on top.
Dairy-free whipping cream: I use the oat or coconut whipping cream from Natures Charm which is so creamy.
Chocolate peanuts: these are optional but totally amazing on top. I use the cocoa dusted ones from Manilife and they’re delicious.

Are these gluten-free and nut-free?

These are easily gluten-free, as long as you use a GF flour blend and add ¼ tsp xanthan gum if your flour doesn’t already contain it. The cupcakes rely on peanut butter for flavour, but you can swap it for sunflower seed butter, just note that the flavour will change.

A Peanut Butter Chocolate Chip Banana Cupcake on a plate — Peanut Butter Chocolate Chip Banana Cupcakes

Half eaten Peanut Butter Chocolate Chip Banana Cupcake — Peanut Butter Chocolate Chip Banana Cupcakes

How do I make them?

You can make these in a few steps:

Mash the banana: and weigh it out.
Combine the milk and vinegar: and allow to curdle.
Stir together the wet ingredients: until combined.
Sift in the dry ingredients: and whisk again until smooth.
Fold in the chocolate: and scoop into the cases.
Bake for 18 minutes: until golden brown, well-risen and an inserted skewer comes out clean.
Allow the cupcakes to cool: on a wire rack.
Core the cupcakes: and fill with peanut butter.
Pipe on the whipped cream: and decorate with more peanut butter, chocolate and chocolate peanuts.

How long will they last?

These will keep for 3-5 days in the fridge in a sealed container, but best enjoyed at room temperature.

Peanut Butter Chocolate Chip Banana Cupcakes with a peanut butter middle — Peanut Butter Chocolate Chip Banana Cupcakes

What other recipes can I try?

For more banana breads and cupcakes: