Vegan banana slices

Ingredients for 1 servings:

• 300 g sugar
• 500 ml carbonated mineral water
• 450 g flour
• 6 tsp baking powder
• 12 tbsp oil
• 2 tbsp vanilla sugar
• 2 tbsp vinegar
• 4 tbsp cornstarch
• 4 tbsp apricot jam
• 9 banana(s)
• 1 liter soy milk (soy drink)
• 3 pts. vanilla pudding powder
• 2 cups of whipped cream, 200 g each
• 50 g sugar
• 500 g cooking chocolate, vegan
• 250 ml whipped cream

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours

For the batter, mix the sugar with half the mineral water. Add the remaining ingredients and mix in. Then gradually fold in the remaining water. Pour the batter onto a baking sheet lined with baking paper and spread it out. Bake in an oven preheated to 200°C (top/bottom heat) for about 45 minutes on the middle rack. Make a pudding from the soy milk (not oat milk) and the vanilla pudding powder. Cover the pudding directly with cling film and let it cool. After baking, spread the apricot jam over the sponge cake and arrange the bananas on top. Once the pudding has cooled, whip the cream with 2 tablespoons of sugar and then mix it into the pudding. Pour over the bananas and then chill for at least 1 hour. For the chocolate glaze, heat the whipped cream in a saucepan. Remove the pan from the heat and melt the cooking chocolate, which has been chopped into small pieces. Let it cool slightly and then pour it over the bananas. Chill again for at least 2 hours.