3 cups flour
2 cups vegan sugar
1/2 cup mashed ripe bananas
2 teaspoons baking soda
1/2 teaspoon salt
2 cups water
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons cider vinegar
2 teaspoon vanilla
Preheat oven to 350F.
Gather all ingredients and supplies.
Line cupcake tins with paper cupcake liners.
In large mixing bowl, sift dry ingredients.
In small mixing bowl, mix wet ingredients except for bananas.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not over-mix.
Gently fold in bananas.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Bake 20+ minutes or until toothpick comes out clean.
Let cool another 20 minutes, then add icing.
Think banana bread (yes, please!) – but super light & fluffy.
Banana bread is best with walnuts (as are most things) – so add some if you like.
My cat, Madeleine, used to sneakily eat all of my banana bread but thoughtfully would leave all the carefully licked clean walnuts for me!