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Chocolate Banana Flour Cupcakes

A Nut Free Cupcake that is Choc full of Banana and Chocolate!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8
Author: Lisa@mummymade.it



    Chocolate Banana Flour Cupcakes

    • 2 Eggs separated
    • 1/2 Cup Maple Syrup
    • 2 teaspoons Vanilla Extract
    • 1/2 Cup Milk of choice
    • 1 teaspoon Vinegar
    • 1/2 Cup mashed Banana can be substituted for 2 eggs- use eggs with existing eggs
    • 1/3 Cup Coconut Flour
    • 1/3 Cup + 1 Tablespoon Banana Flour
    • 1/4 Cup Cocoa
    • 4 teaspoons Baking Powder

    Chocolate Banana Whipped Cream

    • 1 400 ml can Coconut Cream/Milk- can opened and left in the fridge for 24 hours should yield 1 1/2 cups of cream: if not adjust the recipe accordingly
    • 1 Tablespoon Maple Syrup
    • 2 teaspoons Vanilla Extract
    • 2 Tablespoons Cocoa
    • 3/4 cup mashed Banana the ratio is 1/4 cup mashed Banana per 1/2 cup Coconut Cream
    • Optional: 1 teaspoon Gelatine for stabilising



      Banana Flour Cupcakes

      • Pre heat the oven to 175C/350F.
      • Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
      • Whisk the egg whites on medium until soft peaks form.
      • Slowly add the maple syrup and vanilla extract.
      • Add the banana and then egg yolks and whisk on medium until combined.
      • Add the vinegar to the milk and then add the mixture to the bowl, whisking on medium.
      • In a separate bowl sift the dry ingredients.
      • With the mixer on medium/low add the flour mixture. Whisk until everything is just combined (not over mixed).
      • Place 8 cupcake liners in a tray and spray.
      • Evenly pour the mixture into the liners and smooth the top of the cupcakes.
      • Bake for 22-24 minutes.
      • Remove the cupcakes from the oven and allow to cool.
      • Frost the cupcakes once completely cooled.

      Banana Whipped Cream

      • Remove the thickened cream from the can and discard the watery remains.
      • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
      • Add the mashed banana and cocoa and whisk until combined.
      • The cream will be quite runny and needs to be placed in the fridge for at least 4 hours to thicken.
      • If you want to stabilise the cream: sprinkle the gelatine over 1 Tablespoon of water and allow to thicken for 5 minutes. Gently melt the thicken mixture over a very low heat and add to the cream, whisking in to combine. Place the stabilised cream in the fridge for at least 4 hours before using.