Serves 12+

Dole Banana and Peanut Butter Frog Cakes



  • 2c oat flour (you can make your own by blending oats)
  • 1c Dole bananas, mashed (approx. 3 medium bananas)
  • 2 eggs
  • 1/4c maple syrup
  • 1/4c nut butter (this recipe uses chocolate hazelnut butter)
  • 1t vanilla
  • 1t baking powder
  • Pinch of salt


  • 1c vegan butter
  • 4c unrefined icing sugar
  • 2T almond milk
  • 1t vanilla bean extract
  • Natural green food colouring
  • 1 Dole banana, sliced into 3mm rounds
  • Dark chocolate drops
  • Strawberries

Lily pads

  • Pineapple, sliced into 12-15 1cm rounds



  1. Preheat the oven to 180˚C and place cupcake patty cases into a muffin tin.
  2. Add all of the cupcake ingredients into a food processor and pulse until combined.
  3. Pour the mixture into each case until about ¾ full then bake for 15-20 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.
  4. Remove from the oven and allow to cool for 5 minutes before allowing to cool completely on a cooling rack.
  5. To make the icing, whisk the butter (preferably using a stand mixer) for one minute before adding 1c of icing sugar at a time until each addition is well combined. Add the almond milk, vanilla bean extract and food colouring then continue to whisk for 7 minutes at a low speed.
  6. Pipe the icing onto the cooled cupcakes then place two banana rounds and chocolate drops into the icing for the eyes.
  7. Cut some strawberries into slice then cut mouth or tongue shapes and gently push into the icing.
  8. Cut a thin wedge out of each pineapple to create the lily pads then place a cupcake in the centre. If using paper patty cases, soak up some of the excess pineapple juice with a handy towel before doing this.