Vegan banana cake without nuts

Ingredients for 1 servings:

• 3 m.-large banana(s), very ripe
• 1 m.-sized banana(s), normal ripe
• 125 g margarine (e.g. Alsan), room temperature
• 135 g sugar
• 1 pinch of salt
• 1 bag of Bourbon vanilla sugar
• 1 sachet of vanilla pudding powder
• 4 tsp cream of tartar baking powder
• 200 g flour
• 2 tbsp chia gel (see preparation)
• 3 tsp soy cream fraîche (crème fraîche alternative)
• 1 tbsp almond butter or peanut butter
• 3 tbsp dark chocolate, cut into small pieces
• 1 cup of dark chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

for me one of the really good cakes

Line a loaf pan with baking paper. Preheat the oven to 175 degrees Celsius (top/bottom heat). Beat margarine, sugar, salt, and vanilla sugar until creamy. Stir in chia gel, almond butter, and Creme Vega. Combine the flour, baking powder, and pudding powder and mix into the mixture. Mash the 3 very ripe bananas with a fork and mix in. Fold in the chopped chocolate. Slice the remaining banana. Pour half of the batter into the pan and spread the banana slices evenly over it. Pour the remaining batter on top. Smooth it out and place in the oven. Bake on the second rack from the bottom for about 60 minutes. After baking, let it cool in the pan for about 15 minutes. Transfer to a wire rack (careful, the cake will still be very soft) and let it cool completely. Then cover with the chocolate glaze. The cake will keep in the refrigerator for several days and is very moist. It can also be baked the day before. Here is the link to Chia Gel: https://www.chefkoch.de/rezepte/2856451437767094/Chia-Gel.html