Today I return to the blog with a broken heart after what is happening in my city. Yesterday Barcelona was the victim of jihadist attacks, leaving 13 victims in its wake, at least as of today. Unfortunately at this moment it is not in our power that this does not happen again, so I wanted to return to normal with a little sweet for a week of the most bitter. Many of you already know that I have already experienced the attacks from paris during my weekend there, and this has only brought back a most bitter memory. That’s why before starting today – knowing the improbability of being read- I want to give all my support to the families of the victims of the attacks .
Well, as I told you on Instagram, that day I decided to start cooking to distract myself a bit, and I improvised this vegan banana with what I had at home and the result was the best. The cake is basically made up of three parts: the base, the banana pastry cream strong> and the cover with pieces of banana, and you will learn how to make all three with this recipe.
For the dough
230 grams of wheat flour
7 grams of baking powder
100 ml of soy milk
2 tablespoons of olive oil
2 tablespoons of agave syrup (can be replaced by another sweetener, the amount needed can vary)
For the cream h3>
1/2 glass of Cornstarch (4 tablespoons)
2 glasses of soy milk
2 splashes of lemon juice
*Mould in the photo: 26cm in diameter by 3cm deep.
Step by step
- In a large bowl, mix the 230 grams of flour with the 7 grams of yeast. Next, we add two tablespoons of agave (or the chosen sweetener) and two tablespoons of olive oil.
- Knead with the help of the spoon and, when it is more or less homogeneous, add the 100 ml of soy milk. Knead again and, with clean hands, remove the dough from the bowl.
- Flour a clean surface and place the dough on top. Knead for several minutes until smooth and manageable. Add a little more flour during kneading if the dough sticks to your hands.
- With the help of a rolling pin, Stretch the dough until it is the size of the mold. We incorporate it into our mold and adapt it to the edges. In this case I left a thickness of about 3 mm of dough, for a mold of 26cm in diameter by 3cm deep.
- Optional: With the help of a spoon or a brush, we paint the edges of the cake with a little agave syrup, to make it sweeter, brighter and crunchier.
- We will prepare the cream. To do this, pour 2 glasses of milk, 2 bananas, 1/2 glass of cornstarch (four tablespoons), two squeezes of lemon and two tablespoons of agave syrup (or your sweetener) into a bowl.
- Little by little the cream will begin to thicken. When it has the density of custard or smooth cream, turn off the heat and let it cool for a couple of minutes.
- Meanwhile, preheat the oven to 180 degrees.
- Then, with the help of a hand blender, blend the dough until you get a homogeneous cream. Then we pour it over the dough until we fill all our cake.
- Put the cake in the oven for about 45 minutes at 180 degrees, or until the dough and cream are golden brown.
- Remove it from the oven and let it cool, so that the cream settles and the dough can be cut well.
- When the cake is warm, we have two options: decorate it partially with the banana or decorate it completely. Depending on when the cake is going to be consumed.
We must bear in mind that the banana oxidizes when it is removed from the peel, therefore the slices can be added once we divide the portion that we are going to serve on the day or decorate completely if we are sure that it will be eaten in the next 48 hours. If you prepare it to eat it the next day (preparing it for a birthday or important event) it is better that you put the banana slices shortly before presenting it.
- Lastly, before Before eating it, I recommend refrigerating it for at least 1 hour. The cake will gain consistency and, being cold, will be much richer.
- And that’s it! It wasn’t that difficult, right?
< li>Turn on the heat at medium-low power and let the milk heat up, stirring periodically, so that the cornstarch dissolves correctly without making lumps.