Baked Bite-Sized Bananas Foster

Spring is here and that means light meals as well as fruity sweet treats. For upcoming spring holiday parties and dinners, who can resist bananas foster? But who wants to deal with the mess or the anxiety of getting an ice cream dish served perfectly? Well, bananas foster cupcakes are the answer! Light, sweet and delicious, check out our vegan version below!

For the bananas
*3/4 cup unsalted vegan butter
*1/2 cup brown sugar packed
*1/2 teaspoon cinnamon
*2 firm, ripe bananas, thinly sliced
*2-6 tablespoons dark rum
*1/2 teaspoons vanilla extract

For the cupcakes
*2 1/2 cups all-purpose flour
*1 teaspoon baking soda
*1/4 teaspoon salt
*3/4 cup butter, softened
*1 1/2 cups granulated sugar
*3 egg replacers (EnerG is best)
*1 teaspoons vanilla extract
*1/2 teaspoons dark rum
*3/4 cup vegan sour cream

To make the bananas

In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon. Cook until butter melts and sugar is dissolved, about 4 to 5 minutes. Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side. In a small bowl, stir the rum and vanilla together. Turn off the burner and add the rum mixture to the pan. Using a long match or bbq lighter, light the alcohol by placing the flame just in the outer edge of the pan. Stand as far back as possible. The flame should extingish in a few seconds. Gently shake the pan from side to side to coat the bananas with the sauce. Spoon the bananas into a bowl and set aside.

For the cupcakes

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar with electric mixer until light and fluffy. In a medium bowl, combine the flour, baking soda, and salt. Add egg replacers, vanilla, rum and banana mixture. Mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared cupcake pans. Bake 20 – 25 minutes or until toothpick inserted comes out clean. Cool for 1- minutes in pan on rack. Remove and cool completely before frosting.

For the frosting:

*1/4 cup unsalted vegan butter, softened
*4 ounces vegan cream cheese, softened
*2-3 tablespoons homemade or store bought vegan caramel sauce
*4-6 cups confectioners or powdered sugar
*1-2 tablespoons vegan creamer
*1-2 teaspoons of cinnamon

In a large mixing bowl, beat the softened butter and cream cheese together until fluffy; add the caramel sauce and beat until fully incorporated. Slowly add confectioners sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency. If the frosting becomes too thick, add a tablespoon or more of vegan creamer to thin out.