Did you catch me on The Perfect 3 with Kelsey Nixon on The Cooking Channel? I showed her how to make yummy vegan cupcakes without any scary ingredients. All you need is stuff you probably already have in your kitchen – bananas, cinnamon, maple syrup and a few other things. If you missed the episode, you can check out my segment here:

Update: When I shot this video I was not vegan, but I’m happy to say that I am now, so please don’t leave me angry comments about it. I saw the light!

Want to see the video that landed me this sweet appearance? Check it out here!

Vegan Banana Bread French Toast Cupcakes

By BakeandDestroy Published: July 18, 2012

  • Yield: 12 cupcakes (12 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Inspired by the breakfast special at Salt & Pepper Diner in Chicago, these cupcakes combine bananas, cinnamon, maple syrup and walnuts for a breakfasty treat any time of day.



  1. Preheat oven to 350 degrees and line pan with paper liners.
  2. Toast walnuts in a 350 degree oven for just a few minutes – 4-5 should do the trick. Cool, then chop into small pieces.
  3. Throw your mashed banana in a blender or or just smash it with a fork.
  4. Sift the flour, baking soda, baking powder, cinnamon, salt and sugar into a large bowl, mix well.
  5. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana.
  6. Stir or fold the wet ingredients into the dry. Small lumps are fine. Finally, add the walnuts, folding gently.
  7. Fill liners 2/3 full. Bake 20-22 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before frosting.
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  8. To make the vegan maple buttercream frosting, beat together 2 cups confectioner's sugar, 6 Tbs (Earth Balance) margarine 6 Tbs non-hydrogenated vegetable shortening, 2 Tbs maple syrup, 1/2 tsp maple extract and a pinch of salt until light & fluffy.

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