Peanut Butter Banana Cupcakes Everyone Will Love
Peanut Butter Banana Cupcakes are a classic flavor combo made even better in cupcake form.
These are soft, moist, and full of that rich, comforting taste that comes from ripe bananas and creamy peanut butter. The recipe is easy to follow and uses basic pantry staples, making it a great choice when you want something homemade without a lot of fuss.
I like baking these when I have a couple of overripe bananas sitting around—they’re a great way to use them up in something sweet and satisfying. Topped with a swirl of peanut butter frosting and peanut brittle, these cupcakes feel cozy and fun all at once.
Can’t make it now? Save it to Pinterest for later
Equipment You Will Need
- Measuring cups and spoons
- Muffin tins
- Cupcake liners
- Medium and large mixing bowls
- Spatula
- Electric or hand mixer
- Saucepan
- Baking sheet
- Parchment paper
- Piping bag
Peanut Butter & Banana Cupcakes Recipe
- Total Time: 55 minutes
- Yield: 12
Ingredients
For the cupcake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
7 tablespoons neutral oil (canola, vegetable, sunflower, etc)
3/4 cups mashed banana (2 medium)
2/3 cup oat milk
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
For the frosting:
1/2 cup vegan butter or margarine, softened
2 cups powdered sugar
1/4 teaspoon salt
2–3 tablespoons creamy peanut butter
For the peanut brittle:
1 tablespoon vegan butter or margarine
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup roasted unsalted peanuts
Instructions
- Preheat oven to 175 °C. Line 1/2 cup wells in a cupcake pan with liners.
- Make the cake: In a medium bowl combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute everything.
- In a large bowl, combine the mashed banana, sugar, oil, oat milk, vanilla extract, and apple cider vinegar. Beat with a hand mixer on low speed until smooth and well combined.
- Add the flour mixture and beat on low until just combined and no lumps remain.
- Pour into prepared cupcake wells (about 1/3 cup per well) and shake to level.
- Bake for 19-22 minutes until a skewer inserted comes out clean.
- Allow to cool in the tin for at least 5 minutes before removing and allow to cool completely.
- Make the frosting: Combine all the vegan butter, salt, and half the powdered sugar in a bowl.
- Beat with a hand mixer on low speed, slowly incorporating the rest of the powdered sugar.
- Add the peanut butter and beat until smooth.
- Increase the speed and beat until very fluffy, 3-5 minutes.
- Make the brittle: In a heavy bottomed saucepan, combine 1 tablespoon vegan butter and ¼ cup granulated sugar. Heat over medium, swirling occasionally to dissolve the sugar.
- Once sugar is mostly dissolved, reduce heat to medium low and cook uncovered and undisturbed until the colour starts to shift. Keep a very close eye on the caramel as this will happen quickly.
- When the caramel is a dark gold colour, remove from heat and immediately add in salt and baking soda. Stir quickly. The mixture will foam slightly. Residual heat from the pot will continue cooking the caramel so err on the side of lighter in colour.
- Add the peanuts and stir to coat. Pour on to a parchment lined baking sheet and press into a single layer. Set aside to cool.
- Once firm, break into individual pieces.
- Assemble the cupcakes: Pipe or spread the frosting on. Garnish with peanut brittle.
- Serve immediately or can be stored covered in the fridge for up to 3 days. Individual cupcakes can be stored in the freezer (wrapped individually in plastic before being placed in an airtight container) for up to 1 month.
- Prep Time: 20 minutes
- Assembly Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sweet Treats
- Texture/taste Notes: Vegan banana cupcakes topped with a simple peanut butter flavoured buttercream made with vegan butter and peanut brittle. The soft, tender cupcakes are full of banana flavour and super simple, but can be enhanced with other add-ins. Creamy peanut butter buttercream is easy to pull together. It balances the banana cupcakes for a whimsical treat that’s great for parties or can even be baked into a larger single cake. Includes the recipe and instructions for a quick peanut brittle.
- Cupcake add-ins: For more texture and flavour, add up to 1/2 cup chocolate chips, chopped peanuts, or other nuts. After frosting, cupcakes can also be drizzled with chocolate.
- Peanut butter: This recipe was developed using natural, oil-separating peanut butter. A stabilized peanut butter will result in a smoother frosting. If the frosting separates during mixing, add an additional 1 tablespoon vegan butter and whip until creamy again. Too much peanut butter will result in the frosting becoming granular and like peanut butter cup filling. To fix this, add more butter and whip until fluffy again.
- Make it a large cake: Bake in a 9”/23cm square baking pan for 30-35 minutes or divide between two 8”/20cm round baking pans for 25-30 minutes.
Step-By-Step Process
These cupcakes are perfect for casual gatherings, school treats, or when you want a nostalgic flavor with a homemade twist. They travel well and stay moist, making them great for sharing or storing.
If you’re looking for more easy, crowd-pleasing desserts, take a look around the blog—there’s a whole lineup of party-friendly recipes waiting for you.
For more cupcake goodness, try the Mixed Berry Cupcakes or the Mocha cupcakes—both are fun and simple to make.
© Little Party Pixie 2025
