3-Layer Banana Split Vegan Cupcakes

24 comments

img 2092 thumb   3 Layer Banana Split Vegan Cupcakes

I love banana splits, don’t you?

There is just something about them that reminds me of the lazy and hazy warm summer days. I’ll never forget the first banana split that my mom made for me. I remember eating it so slowly, never wanting it to end. I truly believed that the banana split was magical.

And so, my friends, are these vegan cupcakes.

Let me explain:

  • Layer 1: Fresh bananas
  • Layer 2: Fresh strawberries
  • Layer 3: Chocolate

If there was ever a better time to cue the Oh Henry’s theme song, now would be it!

 img 2062 thumb   3 Layer Banana Split Vegan Cupcakes

There was truly magic in the kitchen tonight. It was my first attempt creating this cupcake and my husband and father in law both agreed that I nailed it. :)

The 3 layer star players:

img 2063 thumb   3 Layer Banana Split Vegan Cupcakes 

Ingredients:

  • 2/3 cup soy milk (or any type of milk you prefer)
  • 1/2 t apple cider vinegar
  • 4 T Vegan Margarine Spread (or margarine or canola oil)
  • 2/3 cup organic cane sugar (or regular sugar)
  • 1.5 t pure vanilla extract
  • 1/2 t lemon zest
  • 1 t baking powder
  • 1 cup all purpose flour
  • 1/2 t baking soda
  • 1/4 t sea salt
  • 1/2 cup finely shopped strawberries
  • 1/2 medium ripe banana
  • 2-3 t cocoa powder
  • Milk to thin out (scant)
  • Garnish: chocolate sauce, cherries, peanuts)

Directions:

1. Preheat oven to 350F. Line cupcake pan with 12 liners.

2. In a small bowl combine milk and vinegar together and whisk. Set aside.

3. Chop 1/2 cup fresh strawberries. Chop 1/2 ripe banana. Set aside.

4. With a blender, whip margarine and sugar together for several minutes until light and fluffy. Add vanilla and lemon zest and blend more.

5. In a separate medium sized bowl, sift together the dry ingredients (flour, baking powder, baking soda, and salt). Now add a bit of the soy milk mixture to the butter/sugar mixture and continue to beat, alternate adding some of the dry ingredients, then more soy mixture, then dry, etc. until fully incorporated. Stop and scrape the sides of the bowl when necessary.

6. Divide the batter into thirds. Each third will serve as a layer. Put each third in a bowl. In one bowl blend in the bananas, in another bowl blend the 1/2 cup strawberries, and in the third bowl add in the cocoa. Add 1-3 t of milk to thin out the chocolate batter since the cocoa thickens it up a bit too much.

7. Scoop about 1 T of the banana mixture into the bottom of each cupcake liner. If you have any leftover just redistribute it as evenly as possible. Now scoop an equal amount of the strawberry mixture on top. Finally, the chocolate layer goes on top- you know the drill! Smooth out the chocolate to the sides very carefully to make sure strawberry layer isn’t peaking out too much (it might a bit and that is fine!).

8. Bake at 350F for about 22 minutes.

9. While the cupcakes are baking, make the icing. Tonight I just used leftover vegan buttercream icing, but next time I will probably add some peanut butter into the icing to bring it all together.

This is a classic icing recipe that I have used for years (Makes 1.5 cups of icing):

  • 1/4 cup butter or margarine
  • 1/4 cup vegetable shortening
  • 1.5-1.75 cups powdered sugar
  • 1/2 t pure vanilla extract
  • 1/4 t almond extract (gives a wonderful aroma)
  • 2 T milk

This recipe above may need to be doubled if you are going to use lots of icing. To make it vegan I used vegan margarine and shortening and soy milk. I added a tiny bit of yellow food colouring to my icing to give it a banana look. :)

10. Make chocolate sauce. You can either melt some chocolate and drizzle it over top or you can make your own glaze by mixing together approx. 1 heaping t cocoa with 3-4 t coconut oil. Note that the coconut oil glaze will be messier and not harden up like chocolate will. Next time I will probably just melt chocolate.

11. Chop up peanuts and grab some cherries and whip cream if you wish! :) Get creative as you want.

12. Remove the cupcakes from the oven and place on a cooling rack. Cool for at least 10-15 minutes. In the meantime, place your icing in the fridge so it doesn’t get too soft.

13. Now pipe or spread on your icing and toppings! :) The fun part!!!

This recipe was used for inspiration.

I used the over sized star tip:

img 2080 thumb   3 Layer Banana Split Vegan Cupcakes

My icing wasn’t hard enough so it was too soft. Next time I will add a bit more powdered sugar.

img 2076 thumb   3 Layer Banana Split Vegan Cupcakes

All I was missing was a cherry on top! We will have to imagine for now. :)

The inside of the cupcake was truly fabulous and had 3 distinct layers to it!!

img 2092 thumb   3 Layer Banana Split Vegan Cupcakes

And here are the taste reviews:

Eric is up first:

img 2097 thumb   3 Layer Banana Split Vegan Cupcakes

He dove right in. And then he said, “Oops was I supposed to wait for the picture?” lol.

What Eric said:

  • Wow this is amazing!
  • It is so light
  • I love the fresh strawberries and banana
  • The peanuts add a little crunch which I like

What my dad in law said:

  • The cupcake was delicious!
  • Definitely a keeper

What I said:

  • I can’t believe this actually turned out
  • I love the taste, but they are a bit ‘heavy’ due to the strawberries and bananas. And by heavy I don’t mean that they make you feel too full or they are too sweet- just the opposite actually. They were very light tasting, but the muffin itself was heavier than my normal cupcakes which is of course from all that fruit weighing it down! The bottom layer (banana) was a bit on the wet side, so next time I will probably chop up the banana and then just sprinkle it on top of the first layer (so it sits on top) rather than mixed throughout. Then the banana won’t touch the bottom of the cupcake.
  • Next time I will also make a peanut butter frosting
  • Next time I might swirl some peanut butter throughout the chocolate layer before cooking.
  • I will also reduce the sugar a bit-probably to a generous half cup
  • All and all this one is a keeper!!!

img 2074 thumb   3 Layer Banana Split Vegan Cupcakes

I learned this trick on you tube a few weeks ago! Don’t you hate when the flour goes up in a cloud of smoke? A simple solution- a tea towel placed over the mixer! Who knew!?

img 2064 thumb   3 Layer Banana Split Vegan Cupcakes

But just in case I had my fire extinguisher handy. lol.

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1. For those of you demanding to know where Sketchie is lately…

img 2099 thumb   3 Layer Banana Split Vegan Cupcakes

There!! Satisfied??? :) He loves to ‘play cat and mouse’ with us at night time. He is a true hunter!! I have to walk out of a dark room backwards so he doesn’t pounce on me! bahaha.

2. The raw granola bars were spotted over at Eat Live Run. Jenna agreed with me that they are the best granola bar she’s ever tasted!

3. For those of you returning from a lovely long weekend- welcome back! In case you missed any, I posted the top 10 posts from the previous week (complete with a poll!). You know, just in case you are bored and work and about to poke your eyes out. *wink, wink, nudge, nudge* ;) Enjoy!

4. Monday’s workout (and every workout for that matter!) is posted on my Run page if you are curious!

See you later!

angela signature thumb67   3 Layer Banana Split Vegan Cupcakes

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{ 24 comments… read them below or add one }

Chelsea May 26, 2009

The cupcakes look so good!!
A couple of questions..you dont mention how much flour to use in the cupcakes? Or am I just missing it..

Sorry that post was done way too late at night, lol. It is 1 cup AP flour

Also, when you say blend in the strawberries/bananas/etc..are you just stirring them in or actually blending them in with a mixer?

a hand mixer ~Ange

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Tyler (Raspberry Runner) May 26, 2009

you are so creative! those look delicious :)

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Amanda May 26, 2009

i need to make those cupcakes right away! too bad i’m back at school without a kitchen. they will have to wait!

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Ruby May 26, 2009

Those look and sound amazing!

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Leah @ Simply Fabulous May 26, 2009

Yummy!! Glad you have a good Hubby and FIL to review them for you! Eric was like “dude take the pic, I want to eat it!” hehe. Too cute.

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Shelby May 26, 2009

You are on a roll with these desserts girl!!!

Amazing.

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Katrina (gluten free gidget) May 26, 2009

YAY for fun in the kitchen! I’ve been having fun in there as well lately!

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Mackenzie May 26, 2009

Those look amazing!!!

I mentioned this topic on another blog, but I realized that it might make for some interesting dialogue as one of your Hot Topics…
Fitness/body image/eating/etc. and how it affects sex life. Quality, quantity, and so forth. I don’t know if it was situational/coincidence or what, but after the fact, I now wonder if my sex drive disappeared due to over-exercise and under-eating? Ironically, for some time I was extremely happy with my body (though not with what I had to do to maintain it!), so I don’t *think* that the lack of friskiness was due to a body confidence issue, as has been suggested, and I do think would make sense in many situations. Anyway, I’d love you to open the floor with this.

Thanks!!

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Bec May 26, 2009

wow those are some fantastic cupcakes! I have a question about coconut oil which you use in some of your raw baking, does it have any trans fat in it? There seems to be mixed information on the internet about it.

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Jocelyn May 26, 2009

looks yummmy!!! The banana split one from vegan cupcakes take over the world looks amazing too…I need to invest in some tools to get baking lol…

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Mallory May 26, 2009

oh YUM.

8am and I already have something else to add to my list of “delish OSG recipes to make”!
…these babies, along with the vegan donuts, have been moved to the top of said list…

thanks angela :) keep ‘em coming!

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brandi May 26, 2009

wow – what a great idea! they sound great

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Melissa (fitnessnyc) May 26, 2009

cupcakes look divine! so creative.

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Gena May 26, 2009

Hooray for vegan baking! So pretty, Angela.

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Krista May 26, 2009

GREAT cupcakes!!! They would be a fantastic addition to a picnic or BBQ!!!!

LOVE the picture of Sketchie! ;)

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Kiersten May 26, 2009

Those cupcakes sound amazing; what a great idea!

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Holly May 26, 2009

Cupcakes, cupcakes everywhere this morning! These look soooo good…and vegan! I love that!

Hope you had a fabulous weekend~

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Katie May 26, 2009

KitchenAid stand mixers come with a shield or atleast the larger ones do. If you didn’t get one I would just buy one. A teatowel over the mixer when it’s running is not a good idea as it could cause the motor to overheat. Those vents are there for a reason.

Thats a good point although I try not to cover the vent with the towel. I have one of those shields and it doesn’t work :( ~A

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Shannon (The Daily Balance) May 26, 2009

these look simply amazing! Thanks so much for sharing!! ;)

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spicygranola May 26, 2009

Wow! Those cupcakes are gorgeous! The layers are so pretty, fantastic job!

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Help Meghan Run May 26, 2009

Mmm :) You really are creative with the desserts. Yummy.

www. HelpMeghanRun .com

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Danica May 26, 2009

WOW – those look absolutely amazing. I need to try them out! Thanks for the recipe.

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Devan May 26, 2009
Melisser June 5, 2009

Ooh, I love this idea! They sound fabulous.

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