Banoffee Cupcakes

{Banana Cupcakes w/ Caramel & Vanilla Buttercream Frosting & A Salted Caramel Swirl}
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This is the last recipe of 2013 on, and I would like to take this opportunity to thank all of you for following, reading, trying, tasting & enjoying my recipes. Thank you!
On with the recipe! If you love yourself, you should make these. Or if you love someone, you should make these for them. I mean, soft & fudgy banana cupcakes, sweet, creamy and buttery frosting and a sticky, sweet caramel drizzle on top. I really don’t have much else to say than . . . it’s time to indulge!
The Cupcake Ingredients 
  • 2 ripe bananas
  • 1 deciliter cane sugar
  • 1 deciliter spelt flour
  • 1/2 deciliter almond flour*
  • 2 tablespoons extra virgin coconut oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla bean powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
 *almond flour can be made by running almonds in a mini chopper, coffee grinder or blender
The Cupcake Directions
  • Preheat oven to 160°C / 320°F
  • In a bowl, mash the 2 bananas with a fork until smooth. Add in the coconut oil & apple cider vinegar. Whisk.
  • In a separate bowl, whisk together the 2 flours, cane sugar, vanilla bean powder, baking powder, baking soda & salt.
  • Transfer wet ingredients to the dry ingredients. Fold gently without mixing it too much, as this will result in some damn boring cupcakes.
  • Line a cupcake tin with 6-8 liners, depending on the size. Bake for 30-32 minutes.
  • Let the cupcakes cool completely before decorating.
The Buttercream Frosting Ingredients
  • 5 tablespoons vegan butter
  • 3 deciliters of powdered cane sugar
  • 1 splash of almond, soy or rice milk
  • 1/2 teaspoon vanilla bean powder
  • 3 tablespoons caramel sauce (see below)
The Buttercream Frosting Directions
  • In a bowl, cream the butter by whisking it vigorously by hand. When smooth, add the powdered sugar and splash of milk. Whisk. Add caramel & vanilla. Whisk. Whisk. Whisk. When it’s fluffy and dreamy, stop whisking. Taste to see if it’s perfect. It will be. You can taste it again, you know, just to make sure.
  • Store in fridge if you are making it ahead of time. You may need to give it a quick whisk before using.
The Salted Caramel Sauce Ingredients
  • 1/2 deciliter vegan butter
  • 1/2 deciliter almond, soy or coconut cream
  • 1 deciliter cane sugar
  • 1 teaspoon corn starch
  • 1 tablespoon Himalayan salt
The Salted Caramel Sauce Directions
  • Heat the butter in a saucepan on low to medium heat.
  • When completely melted, add in the cane sugar. Whisk until the sugar has dissolved.
  • Add in the cream. Whisk. Add in the starch. Whisk. Add in the salt. Whisk.
  • Take it off the heat, let it sit for a bit and then pour it into a clean Mason jar. Store in fridge where it will thicken.
  • Enjoy with anything; cupcakes, ice cream, in your latte or straight from the jar.


Happy New Years!


  1. These sound amazing, will have to try them out very soon. Thank you. Here is wishing you and yours a Happy , Healthy & Amazing 2014

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