I first made these cupcakes on The Perfect 3 with Kelsey Nixon on The Cooking Channel. All you need is stuff you probably already have in your kitchen – bananas, cinnamon, maple syrup and a few other things. 

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3 from 2 votes

Banana Bread French Toast Cupcakes

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.
Prep Time10 mins
Cook Time22 mins
Servings: 12 people

Ingredients

Cupcakes

  • 1/2 cup overripe banana mashed
  • 1 & 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 2/3 cup vegan milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup walnuts toasted & chopped

Maple Buttercream

  • 2 cups confectioners sugar
  • 6 Tbs vegan butter
  • 6 Tbs vegetable shortening
  • 2 Tbs maple syrup
  • 1/2 tsp maple extract
  • pinch salt

Instructions

  • Preheat oven to 350 degrees and line pan with paper liners.
  • Toast walnuts in a 350 degree oven for just a few minutes – 4-5 should do the trick. Cool, then chop into small pieces.
  • Throw your mashed banana in a blender or or just smash it with a fork.
  • Sift the flour, baking soda, baking powder, cinnamon, salt and sugar into a large bowl, mix well.
  • In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana.
  • Stir or fold the wet ingredients into the dry. Small lumps are fine. Finally, add the walnuts, folding gently.
  • 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.
  • To make the vegan maple buttercream frosting, beat together all of the ingredients until light & fluffy.