Dairy-Free Banana Cupcakes

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves12
  • DifficultyEasy
200g self-raising flour
1 1/2 tsp baking powder
50g caster sugar
2 bananas (mashed)
100ml orange juice (smooth)
100ml sunflower oil
1tsp vanilla extract
Soya milk
Dash of cider vinegar

Sift the flour and baking powder into a bowl and stir in the sugar. Make a well in the centre of the dry ingredients.

Combine the orange juice, sunflower oil and vanilla extract in a jug.

Pour the liquid ingredients into the dry ingredients and fold in the mashed bananas. You are looking for the mixture to be of a dropping consistency, add a little soya milk if you need to.

Now for the magic part... Add a dash of cider vinegar, which will cause a little reaction, making the cupcakes lovely and fluffy.

Spoon the mixture into 12 cupcake cases and bake for 10-15 minutes in an oven pre-heated to 190°C.

Top with vanilla buttercream and enjoy!

Recipe courtesy of Charlotte White

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