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“a giant, cashew and candy-coated banana chocolate chip cupcake”
12 cupcakes

Ingredients Nutrition


  1. Preheat your oven to 350 degrees and line your pan with paper liners.
  2. Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.
  3. Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Stir or fold the wet ingredients into the dry, but don’t over mix or you’ll get tough cupcakes. Small lumps are fine. Finally, add the chocolate, folding gently.
  4. Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean.
  5. frosting.
  6. With an electric mixer, cream together margarine and shortening until smooth.
  7. Add peanut butter, molasses if using and vanilla, beat until very smooth.
  8. Beat in sugar, mixture will be very stiff.
  9. Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.
  10. decorating ganache.
  11. Heat soy milk in a small saucepan over medium heat until almost simmering. Remove from heat and stir in chocolate chips. Set aside to cool about 10 minutes, then use a piping bag or a fork to shake chocolate all over frosted cupcakes. The ganache will set up when cool.
  12. I topped this with chopped cashews, you could use any kind of nut or some sprinkles. A candied cherry on top and the king has left the building.

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