John Myers
Ingredients for 1 servings:
- 150 g margarine, vegan
- 75 g sugar
- 2 bananas, very ripe
- 150 ml soy milk (soy drink)
- 350 g flour
- 1 tsp, leveled baking powder
- 1 can kidney beans, drained water
- 1 packet of vanilla sugar
- 1 tbsp cocoa powder
- 100 g almonds, chopped
- 200 g cherry(s), pitted
- Powdered sugar for decoration
- Fat for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
vegan banana cake, marbled
Beat the margarine and sugar until fluffy. Then mash the very ripe bananas and add them. Mix vigorously again. Gradually add the flour, baking powder, and soy milk, stirring constantly, until a slightly thick batter forms. Now stir in the chopped almonds. Beat the kidney bean water like egg whites until stiff peaks form without the egg. Add a sachet of vanilla sugar to the liquid and beat with a hand mixer until stiff peaks form. It takes a little longer than with the egg, but you get an almost equally beautiful, firm foam. Fold this into the batter. Pour half of the batter into a greased loaf pan and top with cherries to taste. Add the cocoa powder to the remaining batter, mix thoroughly, and pour into the pan. Place the pan in a preheated oven at 180°C (top/bottom heat) and bake for a good 60 minutes. It turns out to be a fairly compact, yet still fluffy banana bread, a visual eye-catcher not only because of its marbling and the cherries. Tip: Using the same trick, you can also make a very nice vegan chocolate mousse.
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