Banana Cupcakes with Chocolate Frosting

Banana Cupcakes with Chocolate Frosting 4

I am SO excited to share this recipe with you! My Mom’s birthday was last week and I wanted to make a fun dessert for her to enjoy. We were heading up to the mountains for a birthday picnic, so I knew it needed to be portable and easy to eat. I instantly thought cupcakes would work marvelously! I wanted to include chocolate in these cupcakes, but I didn’t want to make a chocolate cake…I looked at all the bananas on my counter and inspiration took shape! A banana cupcake with chocolate frosting was born!

Banana Cupcakes with Chocolate Frosting 3

These cupcakes are absolutely moist, tender, and yummy utterly DELICIOUS! You will never believe that there is no added fat in these babies. Really. I was quite surprised myself! And the health benefits? Bananas are full of potassium and other vitamins, plus the cacao has heart healthy antioxidants to name a few benefits. What’s not to love? My Mom LOVED these cupcakes – YAY! And the rest of the family? Let’s just say they have requested them for their birthdays too! ENJOY!

Banana Cupcakes with Chocolate Frosting 2

1 1/2 cups gluten-free flour (add in 1 teaspoon xanthan gum to recipe if not included in your flour blend)
3/4 cup coconut sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1 1/2 cups bananas, mashed (3 large bananas)
1 tablespoon vanilla extract
1 1/2 teaspoons coconut vinegar
1/2 cup milk of choice
6 tablespoons aquafaba (canned white bean liquid)

Line a standard size cupcake pan with paper liners. Preheat oven to 350 F. In a large mixing bowl, whisk together the dry ingredients. In a medium sized mixing bowl, mash the bananas and then mix in the vanilla, coconut vinegar, milk, and aquafaba. (Note: make sure all of your ingredients are at room temperature for an optimal bake). Add wet ingredients to the dry ingredients,  and mix until well combined. Fill each liner about 3/4 full and bake for 25 minutes, until the tops spring back to the touch and they’ve started to brown a bit. Let cool completely on a cooling rack before slathering them in frosting!

Chocolate Frosting

2 cups organic powdered sugar

1/2 cup cacao powder

2 teaspoons vanilla

dark chocolate almond milk

Place the powdered sugar and cacao powder in a medium bowl. Mix until well combined with a hand mixer. Add in the vanilla and mix until well incorporated. Add in a tablespoon of dark chocolate almond milk and mix. Continue to add in a tablespoon of milk at a time and mix until you reach the desired spreading consistency.

Pan Fried Banana Split

Pan Fried Banana Split

Let me share an after dinner scenario that recently happened: my little boy started whining that he wanted dessert and I suggested that he have a piece of fruit. He insisted that fruit was NOT a dessert and I quickly replied that fruit indeed makes a fabulous dessert! So, I had to prove it to him…in the form of a quick, delicious, warm banana split! He now requests fruit for dessert after every meal – I don’t blame him. Enjoy!

Pan Fried Banana Split 2

Pan Fried Banana Split 3

1 banana

1 tablespoon chopped pecans

1 tablespoon mini-chocolate chips (I like Enjoy Life brand)

1/8 teaspoon cinnamon

1 teaspoon honey

1/2 cup vanilla coconut milk ice cream (this homemade recipe is my favorite!)

Cut a banana lengthwise and fry it facedown in 1 teaspoon Earth Balance spread for 3-5 minutes, or until golden. Arrange the banana on a plate and top with ice cream, cinnamon, pecans, chocolate chips, and a drizzle of honey. (Adapted slightly from Recipe Source: The Forest Feast for Kids)


Triple Chocolate Cake

Triple Chocolate Cake

Sometimes life calls for chocolate cake. Not a simple chocolate cake, but a triple chocolate cake. Triple the antioxidants and triple the yum! I think it is safe to say that this cake satisfies anyone’s chocolate craving. The texture of this cake is a little crumbly – think cake donut. I love the texture of biting into a chocolate chip in this cake. It’s a little burst of chocolate heaven in your mouth! And the ganache gives another layer of smooth dark chocolate richness. Are you ready for this dark, delicious, decadent cake? I think you are…I need another piece!

Triple Chocolate Cake 2

Triple Chocolate Cake 3

1 2/3 cups flour of choice

1/3 cup almond flour or hazelnut flour

1/3 cup cacao powder

1 tablespoon baking powder

1 cup + 1 tablespoon coconut sugar

1/3 cup coconut oil

1 cup almond milk or coconut milk

1 tablespoon vinegar (apple cider, white wine, or coconut)

1 tablespoon vanilla

1 cup chocolate chips

Chocolate Ganache

2/3 cup dark chocolate

1 tablespoon coconut oil

toasted sliced almonds for topping

Preheat oven to 400 degrees F. Line a 9-inch cake pan with parchment paper and set aside. In a large bowl, mix together the flours, cacao powder, baking powder, and coconut sugar. In a separate bowl, mix together the coconut oil, milk, vinegar, and vanilla. Add wet ingredients to dry ingredients and stir to incorporate. Fold in the chocolate chips. Pour batter into prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Remove cake from oven and let cool in the pan on a wire rack. When cool, flip cake out of pan onto a pretty plate. Fashion a double boiler by placing a glass bowl over a pot of simmering water. Melt the chocolate in the glass bowl and then add the coconut oil. Mix until smooth and glossy. Pour over cooled cake. Garnish with toasted, sliced almonds. (Adapted slightly from Recipe Source: Earthly Taste)