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Gluten-Free Double Banana Cupcakes with Choco Avocado

Made with: Organic Banana Flour 32oz


  • 1 1/4 cup LiveKuna banana flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/4 cup coconut sugar
  • 1/4 light brown sugar
  • 1/4 cup Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 ripe bananas


Choco Avocado Frosting:
2 very ripe avocados
1 cup confectioner’s sugar
1/4 cup cocoa powder
Pinch of salt

To Garnish:

Pomegranate arils
Unsweetened shredded coconut

For the Cupcakes:

Preheat the oven 350F.

Sift and whisk the flour, baking powder, baking soda, salt and cinnamon together in a large mixing bowl. Set aside.

Using a stand or hand mixer, cream the butter and the sugars together until fluffy. Add the yogurt, vanilla extract and eggs. Mix until well integrated.

Place the peeled ripe bananas in a separate bowl. Using a potato masher, mash the bananas into a thick paste. Using a rubber spatula, fold the banana into the cake batter until just integrated.

Line a muffin tin with 12 cupcake liners. Fill each liner 3/4 of the way with cupcake batter. Roughly 3 tbsp of batter per liner.

Bake the cupcakes for 20 minutes or until golden and set.

Set the cupcakes aside to cool completely.

For the Frosting:
Place the avocados in a large food processor and blitz until very smooth.

In a separate bowl, sift and whisk the sugar, salt and cocoa powder together.

With the food processor set to its lowest setting, slowly add the sugar mixture to the avocado. Blend until a thick, fudgy frosting forms.

To Assemble:
Transfer the frosting to a piping bag and pipe the frosting onto the cooled cupcakes.

Top cupcakes with pomegranate arils and shredded coconut.

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