Vegan chocolate covered banana with whipped cream & sponge cake
I bet you've never heard of “chocolate bananas.“ It's a pastry I only know from my grandma and the area she is living. So whenever I am visiting her, we are having coffee and chocolate covered bananas from the bakery. Even if they are looking a bit weird, the components are very simple: sponge cake, bananas, whipped cream, and chocolate. No rocket science!
So after a lot of interviews with my family about chocolate bananas, I tried to veganize the recipe. Cause the bananas are bedded on a thin layer of sponge cake, we had a look at out basic sponge cake recipe. The rest is super easy cause you just have to layer all the ingredients.
But: Be careful with the temperature of your ingredients and make sure especially the melted chocolate and the sponge cake is completely cooled down before using it. Otherwise, the whipped cream melts or floats away!
Vegan chocolate covered banana with whipped cream & sponge cake
Ingredients
sponge cake
- 110 g (0.75 cups) flour
- 85 g (0.85 cups) sugar
- 125 ml (0.5 cups) sparkling water
- 25 ml (0.1 cups) plant-based oil
- 8 g (0.28 cups) baking powder
- 8 g (0.28 cups) vanilla sugar
- 1 tbsp vegan butter
toppings
- 5 - 6 bananas
- 300 - 400 g (10.5 - 14.1 oz) dark chocolate or “milk“ chocolate
- 100 g (3.5 oz) plant-based white chocolate
- 200 ml (0.8 cups) vegan cream for whipping
- 8 g (0.28 cups) stabilizer for whipping cream
- 8 g (0.28 cups) vanilla sugar
Instructions
sponge cake
- Preheat the oven to 180°C/350°F.
- In a bowl, mix flour, sugar, vanilla sugar and baking powder.
- Now add plant-based oil and sparkling water and mix again.
- Grease a baking pan (square, 22x22cm, or round) and sprinkle it with some flour. Add the cake mixture. Bake for 15 minutes. You should get a very flat sponge cake that works as a “bed“ for the bananas.
- Try to stick in a wooden skewer and pull it out again. If there's no dough sticking on it, the cake should be ready.
topping
- Whip the plant-based cream with the cream stiffener and vanilla sugar until nice and firm.
- Melt dark chocolate with a water bath. Peel the bananas.
- Place bananas on the sponge cake and cut out the bananas using a knife.
- Remove bananas from the sponge cake. You should now have small “sponge cake boats“ in the form of the bananas.
- Now spread the whipped cream on the sponge cake boats and place the bananas again (on the whipped cream layer).
- Cover the bananas completely with (the cooled) melted chocolate. Let cool down completely.
- Melt plant-based white chocolate with a water bath and top your bananas with.
- Let bananas chill in the fridge for at least 2 - 3 hours or until served.
