These cupcakes are for a lovely lad I work with, called Solomon. He requested them not long after I asked my colleagues to play”guinea pig” with my first batch of Chocolate Oreo Cupcakes, and I readily agreed – weirdly enough, I’d been considering something similar already, although I’d been planning on using Golden Oreos until he specifically requested the regular kind for this banana oreo cupcake recipe.
However, there was a problem: you see, unfortunately bananas don’t last very long in my house. We are banana-loving folks and often I’d find that the bananas I’d bought for this recipe had been eaten. Or frozen. It literally took about three weeks before I had enough bananas and the perfect ripeness for baking (for me, this is a few days after perfect smoothie ripeness, when they’re really brown and quite soft)!
In the end, I had to buy twice the usual order of bananas, for a a couple of weeks in a row. And then took three of them, as they neared perfection, showed them to my other half, and put them to one side with the specific instructions that they were not to touched! And then, finally…
Banana Oreo cupcakes were born!
A hint of decadence
These banana Oreo cupcakes are not a light nibble: these are dense cakes! Not only do they have a packed of smooshed up (yes, we’re very technical here) Oreos, they also have two mashed bananas, and banana chips. If you’re looking for a guilt-free, healthy kind of treat, look away now (and perhaps try out this or these instead!).
I could give you the well they have bananas in, so they’re kind of healthy line but…
That said, they’re not a “stick-to-the-roof-of-your-mouth” cupcake, they’re a “Oh my” kind of sweet treat. I’m not sorry. I could give you the “well they have bananas in, so they’re kind of healthy” line? But, let’s face it – there’s a fair amount of sugar and (non-dairy) butter in these beauties! It kind of negates any wins that might be gained from contributing to to your daily fruit and vegetable intake.
I often remark to people that going vegan doesn’t automatically make you healthy by default: Oreos (and cupcakes) are a case in point. But, I’m also about balance: if eating a dairy and egg free cupcake every once in awhile makes you feel better, then go right ahead and bake these beauties! But, perhaps, don’t eat them every day for the rest of time.
Banana-rama! Dried banana and flavouring
The dried banana listed is nothing like like British potato chips (or fries, in American). And they’re not really like crisps (chips, in American), either! They’re more like those slices of dried apple you can get in the health food sections of supermarkets. They, ideally, should have no added extras like oil, sulphur dioxide, or sugar, but that can be hard to find so if you can only find some with added oil, go for it (or omit it) and don’t worry about it! They’re an added nicety, but by no means a necessity. The same applies to the banana extract, though I’d deem this as a slightly more desirable extra, because it really helps to bring out the banana flavour.
Let’s get this out in the open
I write this knowing I will face some backlash. Accusations, being a “wannabe”, other name-calling… I got some for my last Oreo-related post. I’m an adult and I can be okay with that. I accept that everyone has their opinion. Yes, I eat Oreos – in the UK, they are made using a vegan recipe. Yes, they also contain palm oil and yes, palm oil is a controversial subject within the vegan community. I am not perfect, but I am doing the best I can. If you don’t eat palm oil, why not try these energy bites or lemon, peach & thyme muffins instead?
Banana + Oreo Vegan Cupcakes
- 280 g plain flour ~2 cups
- 280 g sugar
- 1 ¼ tsp bicarbonate of soda
- ¾ tsp baking powder
- ½ teaspoon salt
- 2 bananas 185g, mashed
- 1 ½ cups 360ml unsweetened non-dairy milk
- 2 tsp distilled or cider vinegar
- ⅛ tsp banana flavouring
- 2 tsp vanilla extract
- ⅔ cup 160ml neutral oil
- 1 pack oreos smashed
- ¼ cup dried banana 30g, chopped roughly
- 600 g icing sugar
- 60 g vegetable fat like Trex
- 60 g dairy free spread
- ¾-1 pack oreos divided, ground to a fine crumb
- 1 tsp vanilla extract
- ⅛ tsp banana extract or to taste
- 60-90 ml non-dairy milk divided
- Preheat your oven to 180°C (fan). Line 18 cupcake/muffins pan with 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 oreos 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 Oreos 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 (mine took 28 minutes).
- Leave to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Cream the butter and fat together in a stand mixer or with a hand mixer until it's gone slightly fluffy and paler in colour - takes about one minute.
- Add half the icing sugar, vanilla and banana extracts, 2 tablespoons of the milk and mix until fluffy.
- Add the remaining icing sugar and beat until fluffy again.
- (Treat yourself to a taste here, and add more banana extract if needed)
- Put a few Oreos 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. I start with 3/4 of the pack and work upwards if needed.
- Pipe the frosting onto each cupcake. Top each cupcake with a slice of dried banana and a few Oreo crumbles. Feel slightly proud.