Banana Cake
A classic banana cake but extra moist and extra delicious. If you don't have a mini loaf pan, you can use a cupcake pan.
Add a pinch of salt to <quantity>1¼<unit>cup</unit></quantity> of vegan chocolate in a medium bowl. If you are using chocolate bar, break it for easy measuring and melting
Add <quantity>¾<unit>cup</unit></quantity> of vegan cooking cream and <quantity>¼<unit>cup</unit></quantity> of soy milk to a small saucepan. Bring it to a simmer over low heat
Pour the hot mixture over the chocolate
Whisk until the chocolate is melted and the ganache is homogeneous
Transfer the vegan chocolate ganache to a piping bag with a star tip. Store in the refrigerator until needed
Preheat the oven to <temperature>165<unit>°C</unit></temperature>
Mash <quantity>3</quantity> bananas in a large bowl using a fork
Add <quantity>100<unit>ml</unit></quantity> of vegetable oil and <quantity>1<unit>tsp</unit></quantity> of white wine vinegar
Add <quantity>200<unit>g</unit></quantity> of all-purpose flour and <quantity>100<unit>g</unit></quantity> of brown sugar
Add <quantity>90<unit>g</unit></quantity> of white sugar and <quantity>½<unit>tsp</unit></quantity> of cinnamon powder
Add <quantity>1<unit>tsp</unit></quantity> of baking powder and <quantity>1<unit>tsp</unit></quantity> of baking soda. Add a pinch of salt. Mix until combined
Chop <quantity>80<unit>g</unit></quantity> of pecans
Chop <quantity>80<unit>g</unit></quantity> of dark chocolate
Add the chopped pecans and chocolate to the bowl and mix to combine
Transfer the banana cake dough to a piping bag
Pipe the dough into a greased mini loaf pan or cupcake pan
Bake the banana cake at <temperature>165<unit>°C</unit></temperature> for 20m until golden brown
Wait until cool enough to handle. Remove the banana cake from the pan
Chop some pecans to decorate
Pipe the vegan chocolate ganache onto the banana cake and decorate with the chopped pecans. The banana cake is ready
Enjoy!
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