Sunday, March 29, 2009
Clearly, I am in desperate need of a better camera.
Anyhoo, this recipe for vegan banana cake is a favorite in my family, and has become my go-to cake when I want to bake something quick for desert on a weeknight. I always keep a couple of bananas in the freezer to make this cake, and I am beginning to think my obsession with it is preventing me from exploring other cake options. Oh well.
So, on Friday night after a long work week I decided to make cupcakes, but did not want a big production. So, I made the banana cake into cupcakes, filling each muffin cup almost to the top. I then baked them for about 25 minutes.
For the top, I melted some semi-sweet chocolate together with some soy creamer to make a ganache. The result looked like a delicious bowl of chocolate soup I could have eaten right then, but I proceeded with my plan and dipped and swirled each cupcake in the ganache.
The whole process took a couple of hours (cupcakes must cool completely before topping) but I only had two dirty bowls to wash! I have no dishwasher, so when I am tired and just want a cupcake, that is the best news ever.