Bananaphone-Split Cupcakes

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  • 1/2 cup pineapple preserves (or apricot; pineapple are hard to find)
  • 1/2 cup very ripe banana, or thawed fronana
  • 1 and 1/4 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 2/3 cup soy milk
  • 1.5 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 c dark chocolate, finely chopped


  1. Preheat oven to 350.
  2. Stir pineapple preserves in a small saucepan over lower heat until they are melted. Set aside.
  3. Blend the mashed banana for a few seconds in a food processor to get rid of any lumps.
  4. Combine the flour, baking soda, salt, and sugar. In a separate bowl, whisk together the oil, soy milk, vanilla, almond extract, and banana.
  5. Add the wet ingredients to the dry ingredients and mix to combine; don’t over mix.
  6. Fill cupcake liners 2/3 full with batter. Top the batter with a teaspoon of melted preserves and a teaspoon of dark chocolate. Use a toothpick to carefully swirl the preserves and chocolate through the cupcake. # # Bake for 20-22 minutes. Cool completely before frosting.

Directions for the Frosting:

  1. Cream together 1/2 cup nonhydrogenated shortening and 1/2 cup nonhydrogenated margarine (like Earth Balance). Add 3 and 1/2 cups confectioners’ sugar and beat for another three minutes. Add 1.5 tsp vanilla and 1/4 cup plain soy milk and beat for another five minutes until fluffy.

Directions for the Chocolatey Drizzle:

  1. Heat 3 tbsp soy milk in a small saucepan over medium heat; remove from heat and add 1/3 cup semi sweet chocolate chips. Still until chocolate is melted and the mixture is smooth. Allow to cool for 10 minutes before using.