Ingredients
For the vegan banana bread cupcakes:
60 g flour
15 g sugar
1 ripe banana
30 g oat milk
12 g sunflower oil
1 tsp lemon juice
½ tsp baking powder
½ tsp baking soda
½ tsp vanilla extra
15 g walnuts
salt
Further requirements:
4 tbsp La Vida Vegan chocolate spread
2 bananas
4 scoops of vegan vanilla ice cream
vegan topping (whipped cream alternative)
chocolate chips (vegan)
The instructions
- Preheat the oven to 180 degrees.
- Mash the banana and add all the wet ingredients to this. Then mix this well.
- Put all the dry ingredients in another bowl and mix this together as well.
- Add the wet ingredients to the dry ingredients and mix to a smooth batter.
- Be careful not to stir too long as the batter will become too stiff.
- Chop the walnuts and mix into the batter.
- Divide muffin cups over the baking tin and spoon the batter into the cups.
- Bake the banana sandwiches for about 15 minutes until golden brown and cooked.
- To check whether the muffins are done, prick them with a skewer.
- If the skewer comes out clean, you know the muffins are done.
- Remove the muffins from the oven and let them cool well.
- Slice the banana and divide half of them between the coupes.
- Halve the banana bread muffins and place them already opened in the coupes.
- Scoop a scoop of vegan vanilla ice cream in the middle of the banana split.
- Drizzle La Vega Vegan chocolate spread over the ice cream.
- Pipe a tuft of vegan topping on the ice cream and garnish with a slice of banana and speckles.
