Vegan Banana minicakes

Ingredients for 4/6 people:

3 ripe bananas

240 g. of flour

140 g. of caster sugar

1 teaspoon of baking soda

1 tablespoon of vanilla extract

25 g. of dark chocolate vegan


For vegan mayonnaise:

100 ml. of soy milk unsweetened

20 ml of lemon juice

1 pinch of salt

½ teaspoon mustard

150 ml. of Oil Corn

1 pinch of turmeric


For the frosting:

80 g. of vegan margarine

250 g. of icing sugar

25 ml. of almond milk

2 tablespoons of peanut butter



For the mayonnaise:

In a container high enough, or in a blender, place the soy milk, lemon juice, mustard, oil, salt and a pinch of turmeric. Whisk or work with the mixer for about one minute, or until the mayonnaise has not reached the consistency considered. Before using let the mixture rest in the fridge about 30-40 minutes.


Preheat the oven to about 150 ° C.

In a bowl mix the flour, sugar, ½ teaspoon salt and baking soda. In an 'other bowl mix the mayonnaise, mashed bananas and vanilla extract. Pour into a single bowl and stir with a wooden spoon.

Pour the mixture into molds and cook in the oven for about 20 minutes.

After this time, remove the cakes from the oven and sprinkle with chocolate flakes.


For the frosting:

Put the vegan margarine and icing sugar in a food processor, then add the milk and continue stirring at low speed. Work then at speed a bit 'higher for 3 more minutes. Finally stir in the peanut butter.

Store in the refrigerator in a tightly closed container for no more than two days.

Preparation time: 1 hours, 30 minutes, 0 seconds

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