Bananarama Brownie Cake

Have you ever taken lots of „making of“ pictures? You know, each step of a great recipe, showing just how to do it?

That’s what I did with this more than scrumptious cake. First the brownie cake itself. Then the pudding on top. After that the banana layer. Then pudding again and the final step, the whipped cream.

Luckily, I also took lots of pictures of the final product, too. With a different camera. Because the chip in the other camera is defect. So no „making of“pictures this time. But there will definitely be a next time!

Wishing you all a Happy Easter J

Bananarama Brownie Cake

1 cup/150g spelt flour

1 cup/150g wheat flour

1 T baking powder

2 T cinnamon

1 cup/120g chopped pecans or walnuts

1 ¼ cups/250g sugar

1 cup/200g margarine, softened

2 T vanilla extract

1 cup/200 ml oat milk

½ cup/50g cocoa

a pinch of salt

2 packages of vanilla pudding

1 quart/1 l almond milk

4 or 5 ripe bananas

2 packages Soyatoo or other vegan whipping cream

Preheat the oven to 350 F/175 C.

Comine flour, baking powder, cinnamon and chopped pecans or walnuts and mix well. Beat margarine with sugar until creamy. Add the vanilla extract and mix well. Mix all the dry ingredients, except the cocoa, with the margarine, while adding a small amount of oat milk until mixed.

Divide into two parts and add the cocoa to ½ of the mixture. Grease a 8 x 8 in. /20 x 20 cm baking pan and pour ½ of the chocolate mixture in and spread it out. Spread the white mixture over the chocolate mixture. Pour the rest of the chocolate mixture on top and spread until smooth. Bake for 30 – 35 minutes. Let cool.

Make the pudding with the almond milk according to the package directions. Top the cooled cake with ½ the pudding mixture. Slice the bananas on top to cover the entire cake. Top with the rest of the pudding. Press a piece of waxed paper or plastic wrap on top of the pudding to prevent a film from forming as it cools. Top with some grated 75 % chocolate or crumbled cookies and sliced bananas.