NATALIE SLATER'S VEGAN BANANA BREAD FRENCH TOAST CUPCAKES
"A big thank you to International Animal Rescue for their work caring for orangutans. To make this recipe extra orangutan-friendly, opt for a palm oil-free margarine such as Miyoko's Vegan Butter or FabaButter. "
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 rice or soy milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup walnuts (toasted & chopped)
Preheat oven to 350 degrees Fahrenheit 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 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 2 cups confectioner's sugar, 6 Tbs margarine, 6 Tbs non-hydrogenated vegetable shortening, 2 Tbs maple syrup, 1/2 tsp maple extract and a pinch of salt until light & fluffy.