Banana Cupcakes with Chocolate Ganache is a luscious, trusted recipe free from eggs. The crumb is cakey and moist, and so succulent, with creamy chocolate and healthy flax seeds.
Banana bread is always welcome and stays brilliant. The first recipes were published in the 1930’s, around the same time that baking powder was introduced on the market. Today, many households turn to the comfort of this quick bread. It simply is a fantastic way to utilize healthy, overripe bananas!
I enjoy a banana loaf with a spread of organic peanut butter. As a teenager, I would sneakily edge off a crust of the steaming loaf on the counter. The fact that it was too warm to cut, therefore, very crumbly, was the best part!
These cupcakes are based on our family heirloom recipe, a recipe that is synonymous with my youth. As I focused on healthier, more allergy-conscious baking, I swapped the free-range eggs with flax “eggs”. This pairs perfectly with the succulent bananas and semi-sweet chocolate topping.
The quickest way to mature bananas that are somewhat green is to bake them a little. Place the bananas on a sheet pan and bake at 120°C (250°F) for 15 – 20 minutes, depending on their original ripeness.
Overripe banana puree is perfect in batter recipes, but if you are not ready to bake them soon, then simply keep the bananas frozen. Place the whole bananas in a freezer bag, pressing out the excess air, and freeze. Thaw and scoop out the pulp when needed. A baked banana loaf can also be frozen in the same way.
What you will need to make great Banana Cupcakes with Chocolate Ganache//
Make these tasty cupcakes using simple pantry staples. The recipe includes two parts, namely the batter and icing, or ganache.
- All-purpose flour or cake flour, unbleached
- Butter softened to room temperature
- Bananas well ripened or even overripe
- Baking powder
- Baking soda (bicarbonate of soda)
- Flax seeds, ground or whole
- Light brown sugar
- Vanilla extract
- Almond extract (optional)
- Semi-sweet or milk chocolate
- Whipping cream (36% fat/ 100g)
Natural, organic goods are fantastic to baked with. I used whole flax seeds to make the flax “eggs” and dairy products that are organic. Flax or linseeds tastes great with buttermilk, bananas and semi-sweet chocolate. These seeds are a fantastic substitute for fresh eggs and great in baking. They congeal similar to chia seeds as in my Vegan Blueberry Chia Muffins or Vegan Pepitas Biscotti. Ground flax seeds are also suitable and will gelatinize quicker.
This recipe can either be made vegan or vegetarian. For a vegan option, use dairy-free butter or shortening instead of organic butter, and make a plant-based buttermilk, as in my Vegan Chocolate Cupcakes, to use instead of the buttermilk in the recipe. For a vegan topping, or if you prefer a dark chocolate piping instead, then you may also like my Vegan Chocolate Ganache recipe.
How to make Banana Cupcakes with Chocolate Ganache//
Let’s bake Cupcakes
Time needed: 45 minutes.
Banana cupcakes are easy to make and require no special equipment. Prepare the batter by hand or use a stand mixer.
- Make the flax “egg”
Spoon the flax seeds in a small bowl, then add the warm water and stir. Plant-based eggs must always be prepared just before use. Allow the mixture to stand for about 10 – 15 minutes. To speed up the process, mill the flax in a spice grinder. The ground seeds will thicken faster.
- Combine the batter
Preheat the oven to 180°C (350°F). Line a muffin pan with paper cups.
First, peel and mash the bananas with a fork, then reserve. In a large mixing bowl, whisk the softened butter until it is light in color and form soft peaks, similar to the texture of mayonnaise. This takes about one – 2 minutes, better known as beurre pommade.
Add the brown sugar and cream, then whisk in the flax “egg”. Scoop in the mashed banana and drizzle in the vanilla extract, then combine. Thereafter, sift the dry ingredients together. Fold this into the creamed mixture in two additions, alternating it with the buttermilk. Mix the batter until just combined and no flour pockets are visible anymore.
- Baking the cupcakes
Scoop the batter into the prepared pan, filling the liners just over half full. Bake the cupcakes for 12 – 15 minutes, turning the tray halfway. The cupcakes should be slightly golden around the edges. Insert a skewer in the center to check. The skewer must come out clean with a few crumbs as opposed to batter attached to it. Cool these completely before icing.
Chop the chocolate into small pieces. In a saucepan, bring the cream to a simmer. Once heated, remove from the stove then pour over the chocolate. Leave to melt the chocolate for a few minutes, then stir using a rubber spatula. Mix until the ganache appears glossy and smooth. Cover the surface with plastic (directly touching the ganache) and leave to set at room temperature.
For a piped topping rather than a warm glaze, prepare the ganache recipe the day before. If you would like to read more on ganache making and different uses, then my Vegan Chocolate Ganache for Truffles post may be something you will enjoy.
Tips on Banana Cupcakes with Chocolate Ganache//
Add an element of dainty surprise to a teatime table with this Banana Cupcake recipe. These sweeties hold a chime for a variety of tastes, including those that like classic, those that love healthy, and those which would never part from chocolate!
Prepare the cupcakes in advance and freeze in a sealed holder, either with or without the ganache. When needing to defrost, keep the cupcakes in the container. Condensation will form outside the holder and not on the cakes.
To turn these cupcakes into breakfast muffins simple, add some nuts into the batter, such as almonds, or sprinkle the scooped batter with streusel before baking. A dash of nutmeg will also enhance this recipe.
BANANA CUPCAKES WITH CHOCOLATE GANACHE – EGGLESS
***Cup/ spoon measures in notes below.¼
- 135 g banana puree, 35g butter, 75g light brown sugar, 2g vanilla extract, 1 flax "egg"
- 135 g cake flour, 7g baking powder, 1g salt, 65g buttermilk
- 240 g semi-sweet milk chocolate
- 150 g whipping cream, 2g almond extract
- Preheat the oven to 180°C (350°F). Line a muffin pan with paper cups.
- In a large mixing bowl, whisk the softened butter until it is light in color. Add the brown sugar and cream, then whisk in the flax “egg”. Scoop in the banana puree and drizzle in the vanilla extract, then combine.
- Sift the dry ingredients together. Fold this into the creamed mixture in two additions, alternating it with the buttermilk.
- Scoop the batter into the prepared pan, filling the liners just over half full. Bake the cupcakes for 12 – 15 minutes, turning the tray halfway.
- After baking, cool these completely before icing.
- Chop the chocolate into small pieces. In a saucepan, bring the cream and extract to a simmer. Once heated, remove from the stove then pour over the chocolate. Leave to melt the chocolate for a few minutes, then stir using a rubber spatula.
- Glaze the ganache warm over the cupcakes, or leave to set and pipe like an icing.
*Please note: Ingredient densities can vary between brands, therefor, for accurate measuring I recommend using a scale.