Banana Cake

Add a pinch of salt to 1¼ cup of vegan chocolate in a medium bowl. If you are using chocolate bar, break it for easy measuring and melting

Add ¾ cup of vegan cooking cream and ¼ cup 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 165 °C

Mash 3 bananas in a large bowl using a fork

Add 100 ml of vegetable oil and 1 tsp of white wine vinegar

Add 200 g of all-purpose flour and 100 g of brown sugar

Add 90 g of white sugar and ½ tsp of cinnamon powder

Add 1 tsp of baking powder and 1 tsp of baking soda. Add 1½ tsp of salt. Mix until combined

Chop 80 g of pecans

Chop 80 g 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 165 °C 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!