Banana split cupcakes


For the vegan banana bread cupcakes:
60 g flour
15 g sugar
1 ripe banana
30 g oat milk
12 g sunflower oil
1 tsp lemon juice
½ tsp baking powder
½ tsp baking soda
½ tsp vanilla extra
15 g walnuts

Further requirements:
4 tbsp La Vida Vegan chocolate spread
2 bananas
4 scoops of vegan vanilla ice cream
vegan topping (whipped cream alternative)
chocolate chips (vegan)

The instructions

  1. Preheat the oven to 180 degrees.
  2. Mash the banana and add all the wet ingredients to this. Then mix this well.
  3. Put all the dry ingredients in another bowl and mix this together as well.
  4. Add the wet ingredients to the dry ingredients and mix to a smooth batter.
  5. Be careful not to stir too long as the batter will become too stiff.
  6. Chop the walnuts and mix into the batter.
  7. Divide muffin cups over the baking tin and spoon the batter into the cups.
  8. Bake the banana sandwiches for about 15 minutes until golden brown and cooked.
  9. To check whether the muffins are done, prick them with a skewer.
  10. If the skewer comes out clean, you know the muffins are done.
  11. Remove the muffins from the oven and let them cool well.
  12. Slice the banana and divide half of them between the coupes.
  13. Halve the banana bread muffins and place them already opened in the coupes.
  14. Scoop a scoop of vegan vanilla ice cream in the middle of the banana split.
  15. Drizzle La Vega Vegan chocolate spread over the ice cream.
  16. Pipe a tuft of vegan topping on the ice cream and garnish with a slice of banana and speckles.