Medium
Makes: 2 Yield
An elevated and tasty vegan version of the chocolate banana bread. There are no eggs or dairy in it, but its texture is very rich and moist. The exotic flavor of the passion fruit and mango crémeux pairs deliciously with the banana and the crunchy coconut streusel base. You won’t believe it’s vegan!An elevated and tasty vegan version of the chocolate banana bread. There are no eggs or dairy in it, but its texture is very rich and moist. The exotic flavor of the passion fruit and mango crémeux pairs deliciously with the banana and the crunchy coconut streusel base. You won’t believe it’s vegan!An elevated and tasty vegan version of the chocolate banana bread. There are no eggs or dairy in it, but its texture is ...
- Shelf life:
- 3 days
- Conservation:
- 5°C
Containing: 1 Component
Banana Bread
Ingredients: Banana Bread
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1.2 lbRipe Fresh Bananas
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5.1 ozDark brown sugar
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4.1 ozVegetable oil
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6.0 ozsoya milk
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0.2 ozvanilla extract
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12.3 ozflour
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0.2 ozbaking powder
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0.2 ozbaking soda
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0.1 ozsalt
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0.1 ozcinnamon powder
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Q.S.vegan butter
Preparation: Banana Bread
- Preheat the oven to 175°C (347°F).
- Blend the bananas and sugar in the Thermomix® until smooth.
- Add the oil and mix well.
- Add the soya milk and vanilla extract and mix well.
- Sift the flour, baking powder, baking soda, salt and cinnamon powder.
- Add all the dry ingredients to the wet ingredients in the Thermomix and blend well.
- Stir the Callebaut® 811 Dark chocolate chips into the batter.
- Brush your cake mold with melted vegan butter. Make sure to grease the cylinder insert as well.
- Line the cake mold with parchment paper cut to fit the inside of the mold.
- Place the cake mold on the scale without the insert. Pipe 380g (13.4 oz) of batter into the mold.
- Insert the cylinder and then pipe another 240 g (8.5 oz), of cake mix into the mold.
- Bake for 30 minutes or until a cake tester inserted in the center of the cake comes out clean.
- Let the cakes cool down for 10 minutes.
- Twist the insert cylinder and pull it out gently.
- Pull out the banana bread and place on a cooling rack to cool completely. Do not remove the parchment paper right away since it keeps the moisture inside.
Tools
- Metal Tray
- Tall recipient
- Piping Bag
- Scissors
- Bowl(s)
- Parchment paper
- Scale
- Thermomix® or food processor
- Cooling rack
- Spatula
- Cake mold with cylinder inserts
- Pastry brush
- Sifter
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