Preheat oven to 180ºC fan and line 2 cupcake tins with cupcake cases.
Mash 2 small bananas with a fork in a bowl and weigh out 120g. You’ll want 60g for the cupcakes, and 60g for the buttercream.
In a small bowl, combine the Nature’s Charm evaporated oat milk with the apple cider vinegar and whisk until fully combined. This creates a vegan buttermilk.
In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Add the oil to the ‘buttermilk’ and whisk to combine.
Add the wet ingredients into the dry and mix until a smooth batter.
Fold in 60g of banana puree.
Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
Pop the cakes into the centre of the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer down the centre of the cakes and it comes out clean and they are springy to the touch.
Place the cupcakes on a cooling rack and allow to cool fully before frosting and decorating.
