Bananas Foster Cupcake
Prep time
Bake time
Total time
Grease generouslyyour Jumbo Muffin Tins with professional bakery pan grease *I did not use paper liners, however you can if you prefer
Preheat the oven to 350°F
I understand not everyone can get the same Egg Replacers, specifically the FYH Vegan Egg. ** see more notes above the recipe in the text article
In which case you can use 4 Tbs Flax Meal and same amount of water - but the water must be hot to reconstitute the flax
Serves: 10 jumbo cupcakes
  • For the Banana Cake Layers:
  • Vegan Butter 12 Tablespoons (170g)
  • Granulated Sugar 1¼ cup (250g)
  • Follow Your Heart Vegan Egg 4 Tablespoons **SEE NOTES IN TEXT ABOVE THIS RECIPE
  • Cold Water ¾ cup (177ml) **SEE NOTES ABOVE
  • Vanilla Extract 1 teaspoon (5ml)
  • Banana Puree 1 cup -from 2 medium bananas- approx (300g)
  • All Purpose Flour 2 cups (250g)
  • Baking Powder 1½ teaspoons
  • Salt ½ teaspoon
  • Ground Cinnamon 1 teaspoon
  • Ground Cardamon ½ teaspoon
  • For Carmel Banana Dip and Caramel Drip Sauce:
  • Granulated Sugar 1½ cup (300g)
  • Lemon Juice approx 2 teaspoons (10ml)
  • Vegan Butter 1 Tablespoon (14g)
  • Plant Milk at room temperature ¼ cup (60ml) * i use soy milk
  • For the Caramelized Banana Filling:
  • 2 Medium Bananas
  • Vegan Butter 2 Tablespoons (28g)
  • Light Brown Sugar 2 Tablespoons (28g)
  • Rum *optional 2 Tablespoons (30ml)
  • For the Rum - Caramel Buttercream:
  • 1 Recipe for your favorite buttercream* I am using Aquafaba Swiss Meringue Butttercream today
  • ½ Cup COLD Caramel Sauce reserved from above recipe
  • Rum Extract 2 teaspoons (10ml)
  1. For the Cake:
  2. Combine the FYH Vegan Egg with the cold water and whisk smooth, add the vanilla extract
  3. Cream the vegan butter with the sugar on medium to high speed until light & fluffy, about 5 minutes.
  4. Meanwhile sift the flour with the baking powder, spices and salt
  5. Add the vegan egg mixture to the creamed mixture and mix smooth
  6. Add the sifted flour mixture while mixing on low speed until combined then add the banana puree and mix smooth
  7. Divide the batter evenly in the pans and bake in a preheated 350°F oven for 30-35 minutes or until they are springy to the touch when you gently press the centers.
  8. Cool completely while you prepare the caramel dip for the bananas and then the caramel drip sauce
  9. For the Caramel Dip & Drip Sauce:
  10. In a medium heavy bottom sauce pot cook the sugar with the lemon juice stirring to help dissolve the sugar but then stop stirring once it starts to boil, place a lid over top just to create steam and help any sugar crystals dissolve.
  11. Once the caramel starts to turn amber, watch it closely as it can go from light amber to burnt in an instant!
  12. Turn off th4e heat and then add the vegan butter and the room temperature plant milk and stir gently with a wooden spoon to dissolve the caramel.
  13. Cool completely before using in the buttercream recipe as follows (and the remaining will be the drip for the cupcakes)
  14. Next prepare the buttercream recipe (see video and recipe on Aquafaba Swiss Buttercream recipe post)
  15. Add the last stage of mixing add in ½ cup of the reserved cooled caramel drip sauce from above recipe and then the rum extract
  16. For the Caramelized Banana filling:
  17. Melt the vegan butter with 1 Tablespoon of the brown sugar in a heavy bottom saute pan
  18. Add the sliced bananas and fry until they are browned and then flip them over to cook the other side, sprinkle the other 1 Tbs brown sugar over top and cook until starting to caramelize.
  19. Deglaze the pan with 2 Tbs rum *optional
  20. Transfer to a tray to cool
  21. Now you can assemble the cupcakes as shown in the video tutorial.
Recipe by Gretchen's Vegan Bakery at