Vegan Banana Cupcakes

There’s something about the smell of banana and warm sugar drifting from the oven that makes a kitchen feel instantly cozy.

These vegan banana cupcakes are a soft, tender, bakery-style dessert that comes together quickly—perfect when you need something sweet in under an hour.

Moist crumb, golden tops, and a hint of vanilla make them ideal for sweet-tooth fans, beginner bakers, and anyone planning easy, make-ahead treats.

I first leaned on this recipe when a friend called to say she was stopping by with her kids—two of them newly vegan. I’d ripe bananas on the counter and just enough time.

By the time the doorbell rang, the cupcakes were cooling, the house smelled incredible, and everyone had a dessert they could enjoy together.

They shine for Sunday suppers, last-minute cravings, and casual gatherings. Ready to bring this cozy dessert to life?

Why You’ll Love It

• Delivers bold banana flavor with warm cinnamon and vanilla notes
• Stays incredibly moist thanks to ripe bananas and plant-based milk
• Uses simple pantry staples—no hard-to-find vegan substitutes needed
• Mixes in one bowl; beginner-friendly and quick to prepare
• Easily customizable with chocolate chips, nuts, or your favorite frosting

Ingredients

• 3 medium ripe bananas — very spotty for maximum sweetness
• 120 ml plant-based milk, unsweetened — room temperature helps the rise
• 80 ml neutral vegetable oil — avoid strong flavors like extra-virgin olive
• 150 g granulated sugar — standard white or organic cane sugar
• 1 tsp vanilla extract — pure extract for best flavor
• 190 g all-purpose flour — regular plain flour, not self-rising
• 1 ½ tsp baking powder — check it’s fresh and lump-free
• ½ tsp baking soda — helps with lift and browning
• ½ tsp fine sea salt — balances sweetness and flavor
• ½ tsp ground cinnamon (optional) — adds gentle warmth
• 30 g dairy-free chocolate chips (optional) — confirm they’re vegan
• 30 g chopped walnuts (optional) — lightly toasted for extra flavor

Step-by-Step Method

Preheat the Oven & Prepare the Tin

Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper cupcake liners so the cupcakes release easily and bake evenly. Position an oven rack in the center of the oven for consistent heat.

Set the prepared pan aside while you mix the batter so it’s ready to fill immediately.

Mash the Bananas Thoroughly

Place the ripe bananas in a large mixing bowl. Use a fork to mash them until mostly smooth with only small lumps remaining.

Make certain there are no large chunks, as they can create uneven texture. Properly mashed bananas help distribute moisture and sweetness consistently throughout the cupcakes.

Whisk in Wet Ingredients

Add the plant-based milk, vegetable oil, sugar, and vanilla extract to the mashed bananas. Whisk the mixture until it looks smooth and cohesive, with the sugar starting to dissolve.

Make sure the oil is fully incorporated and there are no streaks. This forms your wet mixture and helps the cupcakes bake moist and tender.

Combine Dry Ingredients Separately

In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using. Break up any flour clumps and evenly distribute the leavening agents and seasoning.

This dry blend guarantees the cupcakes rise properly and have a uniform flavor and texture in every bite.

Fold Wet & Dry Mixtures Gently

Pour the dry ingredients into the bowl with the wet banana mixture. Use a rubber spatula to fold the batter gently.

Turn the bowl as you mix, scraping the sides and bottom. Stop when no visible dry streaks of flour remain. Avoid overmixing, which can develop gluten and make the cupcakes dense.

Stir in Mix-Ins Sparingly

If using, sprinkle in the dairy-free chocolate chips and chopped walnuts. Fold them into the batter with a few gentle strokes, just until evenly dispersed.

Take care not to overwork the batter at this stage. Overmixing can reduce tenderness and cause the cupcakes to rise unevenly in the oven.

Portion the Batter Evenly

Use a spoon or measuring scoop to divide the batter among the 12 cupcake liners. Fill each liner about two-thirds full to allow room for rising.

Try to keep the portions as even as possible for consistent baking. Gently tap the pan on the counter to settle the batter if needed.

Bake Until Just Done

Place the muffin tin on the center oven rack. Bake for 18–20 minutes, resisting the urge to open the oven early.

Check doneness by inserting a toothpick into the center of a cupcake. When it comes out clean or with a few moist crumbs, remove the pan from the oven promptly.

Cool Briefly in the Pan

Set the muffin tin on a heat-safe surface. Let the cupcakes cool in the pan for about 5 minutes.

This short rest helps them set and release more easily from the liners. Avoid leaving them in the hot pan much longer, as residual heat can cause dryness around the edges.

Transfer & Cool Completely

Carefully lift each cupcake from the tin and place it on a wire cooling rack. Arrange them with a little space between each for good air circulation.

Allow the cupcakes to cool completely for about 25 minutes. Cool them fully before frosting or storing to prevent condensation and soggy tops.

Ingredient Swaps

• Use whole wheat flour for extra fiber (start with 50% whole wheat and 50% all-purpose to keep the texture light).
• Swap granulated sugar with coconut sugar or light brown sugar for a deeper caramel-like flavor.
• Replace vegetable oil with melted coconut oil or light olive oil; for oil-free, use an equal amount of additional mashed banana (cupcakes will be denser).
• For nut-free cupcakes, omit walnuts and make certain chocolate chips are made in a nut-free facility; for added crunch, use pumpkin or sunflower seeds instead.
• If you’re gluten-free, use a 1:1 gluten-free baking flour blend that includes xanthan gum to help with structure.

You Must Know

– Doneness • If cupcakes look pale and feel very soft in the center

Give them 2–4 more minutes in the oven until tops are lightly golden and spring back when gently tapped; a toothpick should come out clean or with 1–2 moist crumbs, not wet batter.

– Avoid • If the batter starts to look very thick and gluey

Stop stirring immediately and portion it as-is; overworking once flour is added develops gluten and makes cupcakes tough instead of soft and fluffy.

– Troubleshoot • If your cupcakes sink in the middle after baking

Check that your oven is actually around 180°C/350°F with an oven thermometer and that baking powder/soda are less than 6–9 months open; inaccurate heat or weak leavening causes collapse and dense centers.

– Scale • For a half batch (6 cupcakes)

Use 1–2 very ripe bananas (about 180–200 g mashed), 60 ml milk, 40 ml oil, 75 g sugar, 95 g flour, ¾ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt; start checking doneness at 16 minutes.

– Flavor Boost • For more intense banana-caramel flavor

Use extra-ripe bananas with large dark spots and bump sugar to 170 g; they’ll brown a bit deeper on top in the last 3–5 minutes and taste more like banana bread in cupcake form.

Serving Tips

• Top with vegan cream cheese frosting and a banana slice for a bakery-style look.
• Serve warm with a scoop of dairy-free vanilla ice cream for dessert.
• Dust with powdered sugar and cinnamon, then plate with fresh berries.
• Drizzle with melted dairy-free chocolate and sprinkle chopped walnuts on top.
• Arrange on a tiered stand and garnish with mint leaves for parties.

Storage & Make-Ahead

Vegan banana cupcakes keep in the fridge for 4–5 days in an airtight container.

Bring to room temperature before serving for best texture.

They’re great for making ahead and freeze well for up to 2–3 months.

Freeze unfrosted cupcakes individually wrapped.

Then thaw at room temperature before decorating.

Reheating

Reheat cupcakes gently to keep them moist.

In the microwave, warm 10–15 seconds.

In the oven, 150°C (300°F) for 5–8 minutes.

On stovetop, use a lidded pan over low heat.

Bake-Sale and Party Favorite

Whenever I bring these banana cupcakes to a bake sale or party, they’re usually the first thing to disappear, and you can smell why before you even see them.

That warm banana aroma, a hint of vanilla, and the soft spice of cinnamon drift across the room and pull people straight to the table.

I love watching guests peel back the liners, steam curling up from the tender crumb, chocolate chips just starting to melt.

They’re simple to transport, easy to eat with one hand, and somehow feel both nostalgic and a little special.

Here’s why they always stand out:

• Golden, bakery-style domes that look irresistible
• Moist, fluffy centers that never taste dry
• Naturally sweet, banana-forward flavor
• Crowd-pleasing, fully vegan ingredients

Final Thoughts

Give these vegan banana cupcakes a try and see how easy, fluffy, and flavorful dairy-free baking can be.

Feel free to tweak them with your favorite add‑ins or toppings and make the recipe your own.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free Without Affecting the Texture Too Much?

Yes, you can. I’d tell you to swap the flour for a 1:1 gluten‑free blend with xanthan gum. The crumb stays tender, the bananas still smell caramel-sweet, and each bite feels soft, not gritty.

How Do I Adjust the Recipe for High-Altitude Baking Conditions?

I’d tweak for thin, mountain air: raise oven to 190°C, cut baking powder to 1 teaspoon, add 1 extra tablespoon flour, 1 extra tablespoon milk, and bake slightly shorter, watching for fragrant, golden domes.

Are These Cupcakes Suitable for Toddlers or Baby-Led Weaning?

Yes, with tweaks they can. I’d skip sugar, chocolate chips, and nuts, make mini, very soft cupcakes, and offer small, moist pieces; always watch closely and follow your pediatrician’s guidance for your little explorer.

Can I Turn This Batter Into a Single-Layer Cake Instead?

Yes, you can. I’d pour the batter into a greased 8‑inch pan, bake a bit longer—25–30 minutes—until golden, fragrant, and springy in the center, then cool completely before frosting.

How Do I Calculate Nutritional Information per Cupcake, Including Calories and Macros?

You’ll add each ingredient’s nutrition from a database, total it, then divide by 12; I picture columns of numbers becoming one cupcake: about 200–230 calories, mostly carbs, some fat, a little protein.