Festive Chocolate & Banana Bread Cupcakes

These fudgy chocolate, gluten-free, refined sugar free cupcakes showcase our delicious new Gingerbread Nuts to give these cupcakes a slightly spicy nutty festive twist and utilises those ripe bananas in the fruit bowl.  

You can enjoy these cupcakes as they are or get your inner baker on and have some fun in the kitchen whipping up a vegan butter cream. Or serve with some yummy coconut yoghurt.

Festive Chocolate & Banana Bread Cupcakes Instructions

Makes: 12 cupcakes  |  Make time: 10 minutes  |  Cook time: 20 - 25 minutes


Wet mix:

  • 1 ½ cup mashed ripe bananas (2-3 bananas) 
  • ¼ cup cold-pressed coconut oil (melted)
  • ½ cup plus 3 tbls plant-based milk (we use homemade almond or store brought coconut or oat) 

Dry mix:

  • ¾ cup coconut sugar

  • ½ cup cacao powder
  • 1¼ tsp baking powder
  • ¾ tsp baking soda 
  • 1½ cups GF flour mix (store brought or homemade blend) 
  • ½ tsp sea salt
  • Optional extra spices – ½ tsp cinnamon, ¼ tsp ground ginger, pinch nutmeg
  • 100g vegan chocolate (homemade or store brought) roughly chopped
  • cup chopped ginger bread spiced nuts


  • Pre heat oven to 180°C fan bake and line a 12 hole cupcake baking tray with cupcake liners.
  • Combine mashed bananas, coconut oil and milk of choice in a bowl and mix together well. 
  • Sieve all the dry ingredients (except for the chopped nuts and chocolate) into a separate bowl and mix together well.
  • Then fold the dry ingredients into the wet ingredients until well incorporated, being careful not to over mix.
  • Finally fold through the chopped chocolate and gingerbread nuts. 
  • Distribute the batter evenly between 12 muffin holes.
  • Bake for about 20-25 minutes, or until a knife comes out clean (the cupcakes will be moist). Remove the muffins from the oven and allow them to cool down completely before decorating or eating.

Optional decoration & serving

These are delicious on their own or served with a little coconut yoghurt or if you want to get fancy you can decorate with butter cream. 

Once cooled pipe with butter cream in any patter you like and top with a few gingerbread spiced nuts.

Notes - If your bananas aren’t really sweet, add an extra ¼ cup of coconut sugar.