Fine vegan chocolate bananas as from the baker made of delicious sponge cake, butter cream, covered with dark vegan chocolate. A childhood memory, vegan implemented with gluten-free option. From the fridge perfect as a snack or as an eye-catcher at the vegan coffee party.
FOR THE BUTTERCREAM provide a small pot. Pour in vegetable milk, raw cane sugar, cornstarch and bourbon vanilla. Heat, stirring vigorously, until a pudding-like mixture is formed. Remove from heat, transfer to a bowl (so it cools faster) and refrigerate.
140 ml Plant milk, 55 g Raw cane sugar, 20 g Cornstarch, ¼ tbspn Bourbon vanilla
Heat the oven to 140 degrees (convection) or 160 degrees (upper-lower heat). Provide square baking pan and line bottom with baking paper, brush sides with a little oil (optional).
FOR THE COOKIE Provide baking bowl, add spelt flour, raw cane sugar, baking powder, bourbon vanilla and salt and mix well once with a whisk. Pour in oil and sparkling water and mix to a uniform dough. Do not stir too long, otherwise the driving force of the carbon dioxide will disappear. Pour into the baking dish, smooth out and place in the oven. Bake for 25 minutes.
120 g Spelt flour, 75 g Raw cane sugar, 1 tbspn Baking powder, ¼ tbspn Bourbon vanilla, 1 Pinch of salt, 30 ml Oil, 125 ml Sparkling water
In the meantime BUTTERCREME finish. Remove cooled "pudding" from refrigerator and place in a food processor. Add margarine and blend to a smooth, fine cream. I use my Magi Mix with the S-knife for this. Pour back into the bowl and place back in the refrigerator.
100 g vegan margarine
Once the BISKUIT baked, remove from the oven and let cool completely.
IMPORTANT! Do not carry out the following steps until the BUTTERCREME and the sponge cake have cooled completely.
FOR THE BANANAS, cut bananas in half lengthwise and place on a board with the cut edge facing down. Brush generously with lemon juice.
30 ml Lemon juice, 3 Piece medium bananas
Remove the sponge from the mold and place it on a surface (wooden board). Place halved bananas on top. Here should be room for all bananas (see video). Using a knife, carefully cut out sponge cake in the shape of the bananas.
Lift bananas back down from sponge cake.
BUTTER CREAM Remove from the refrigerator, it should have become nice and firm to creamy.
Using a small spoon, carefully spread buttercream over the sponge cake base and smooth it out. Place half a banana on each. Repeat until all 6 banana halves are processed. Place in a box and put in the freezer (min 30 minutes).
FOR THE CHOCOLATE COATING Gently melt the chocolate over a water bath. If necessary, stir in 1-2 tablespoons of cocoa butter to make the chocolate thinner and easier to coat.
100 g dark vegan chocolate coating of your choice, optional 15-30g cocoa butter for dilution, 1-2 tbsp.
Once chocolate is melted, remove bananas from freezer and coat individually (see video). Let set on a draining rack or baking paper, Enjoy!
OPTIONAL: Decorate extra with an extra layer of chocolate.
Store remaining chocolate bananas in an airtight container in the refrigerator for up to 3 days.