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!