Here is the recipe. Happy baking!

Ingredients:

1. 3 large ripe bananas
2. 1 cup sugar
3. ⅓ cup vegetable oil
4. 1 tsp vanilla extract
5. 1 ½ refined flour
6. ¼ tsp nutmeg powder
7. 1 tsp baking soda
8. 1 tsp baking powder
9. 1 tsp salt

Directions:

In a bowl, mash the bananas, and add sugar, oil, and vanilla. In another bowl, mix the dry ingredients. Mix dry and wet ingredients using a spatula.

Preheat the oven to 350 degrees. Line the muffin mold with parchment paper cups and place the batter into the cups.

Bake it for 20 minutes. Insert the toothpick and see if it comes out dry. Bake for 3-5 mins more otherwise.

Let it cool before serving as a snack or dessert.

– Recipe by Sana Shaikh (Instagram:The Rainbow Bite)

Ingredients:

1. For 2 cups aquafaba
2. 3 cups chickpeas 
3. 4 cups water 
4. 1/3 cup refined coconut oil
5. 4 teaspoons canola oil
6. 3 tablespoons aquafaba 
7. 2/3 teaspoon lemon juice
8. Salt to taste

Directions: 

For Aquafaba

Soak 3 cups of Chickpeas in water overnight.

Strain the chickpeas. Add chickpeas and 8 cups of water into a pressure cooker.

Cook on medium-high flame for eight whistles, then put it on medium-low flame for 20-25 mins. 

Turn off the heat, and let it stay undisturbed for a minimum of 2 hours. 

Let the pressure release naturally. After that, open the cooker, and drain the chickpeas into a bowl using a strainer. Let the chickpeas be in the strainer for an hour or two. 

The water collected in the bowl will start to thicken slowly. Keep stirring it. 

The water collected below is the aquafaba. It will give us approximately 2 cups of aquafaba.

For Vegan Aquafaba Butter

Mix coconut oil and canola oil.

Add aquafaba and lemon juice in a jar and blend it with an immersion blender. Once it thickens, start pouring the oil mixture into it gradually. Keep blending until it’s thick.

Add salt according to your taste. Blend it well.

Refrigerate uncovered until firm. Once it’s firm, you can cover and refrigerate it.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Ingredients:

For Buttermilk

1. 1 cup unsweetened soy milk
2. 1 Tbsp vinegar

Dry ingredients:

1. 2 cups refined flour
2. 1½ cups powdered sugar
3. 1 cup cocoa powder
4. 2 tsp baking powder
5. 1½ tsp baking soda
6. ½ tsp salt

Wet ingredients:

1. ¾ cup mashed ripe bananas
2. ½ cup coffee shot
3. ½ cup refined coconut oil ½ Tbsp pure vanilla essence

Ganache:

1. 1/2 cup soya milk
2. 1/3-1/2 cup powdered sugar
3. 2/3 cup dark chocolate
4. 1/2 tsp vanilla essence
5. 1/4 cup smooth peanut butter

Directions:

Cake:

In a bowl, add the milk and vinegar. Stir it well. Set aside. It’ll start getting curdling. And vegan buttermilk is ready.

Sift all the dry ingredients, using a sieve. Mix well.

Meanwhile, preheat the oven to

Mix the rest of the wet ingredients with buttermilk.

Combine wet ingredients with dry ingredients. Don’t overmix it.

Grease the pan with some oil and dust some flour on the inner part of the pan. Pour the cake batter into the pan and bake it.

Let the cake cool off for 10 minutes in the cake pan when they are done.

Ganache:

In a pan, heat the milk and sugar. Once they are hot, add chocolate and stir till it’s smooth. Turn off the heat, once the chocolate is melted.

Add in the vanilla essence and peanut butter. Mix until smooth.

Chill in the refrigerator for 20 to 30 minutes to thicken.

Pour some of the ganache into one cake. Use a spatula to even out if needed. Refrigerate the cake for 15-20 minutes before serving, so the ganache gets thickened again.

You can decorate the cake with your choice of garnishes. I use some sprinklers and nuts.

– Recipe by Sana Shaikh (Instagram:The Rainbow Bite)