Le meilleur banana bread vegan (rhum et chocolat) | L'Herboriste

Goodbye sticky and stinging banana breads, here is my best banana bread recipe subtly topped with rum and chocolate As always, the recipe with the ingredients and quantities is on my blog, the link is in the description of the video I start by chopping my chocolate In all the recipes where I chop chocolate, you can always replace it with nuggets but I find that big pieces of broken chocolate are much better than small nuggets So I invite you to rather chop your chocolate if you have the opportunity Once it's done, I put it aside and I prepare my bananas I use two, which gives around 200 grams of bananas and I try to take them really ripe so that they have taste and are very sweet I remove the skin, then in a hollow plate I crush them with a fork and I crush them really well, you can also mix them When it's done, I pour my almost mashed bananas into a salad bowl Then I prepare a kind of babeurre by pouring my soy milk into a cup and mixing vinegar in it This liquid will bring softness to the banana bread and you obviously don't feel the vinegar in the cake When the milk has thickened, it's very fast, I pour it into the salad bowl I mix with a whisk I add my neutral oil I mix again Then the sugar, I don't put a lot because my bananas are very sweet you can adjust if your bananas are less ripe Obviously I really wanted to whip between each step A little vanilla And finally my secret ingredient, a rum cork White or amber, it doesn't matter Rum brings a flavor that goes very well with bananas and chocolate without being too pronounced I think it really changes everything My liquids are ready, I now prepare my flour I add my yeast sodium bicarbonate and a pinch of salt I mix quickly with my fingers and I pour everything on my liquids All that remains is to incorporate gently so as not to overwork the dough We still have lumps of bananas, it's normal Once we get a beautiful cake dough we can incorporate the chocolate using a maryse Then I finish by pouring my banana bread dough into a lined pan of baking paper I flatten the top slightly and I don't do it every time, but today I do it for the photos I add half of a sliced banana in length on top of the cake So that it sleeps well in the oven, I sprinkle it with sugar And our cake can finally go in the oven for between 30 and 45 minutes of cooking And here is our superb banana bread at the exit of the oven It has inflated well, it smells divinely good and the bananas on top have caramelized well thanks to the sugar I left it to cool all night and I know you're going to ask me to see the inside so here is the cut of the cake As you can see, it is well cooked and very soft If you want to make this banana bread, the recipe with the quantities is online on my blog the link is under the video Don't forget to give this video a blue thumb and a comment and subscribe to the channel so you don't miss my next videos See you next week for a new recipe So in the meantime, I send you kisses and I'll see you soon