#no egg

at the store?? like whut

I modified a few healthy recipes from the web, my ingredients:

2 cups of all purpose flour

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1 tsp cinnamon

4 very ripe bananas

1/3 cup of 2% milk

1/3-2/3 cup of sugar based on your preference

1 tsp vanilla extract

Spray the loaf form with olive oil spray, preheat the oven to 350 F.

Sift the flour, baking powder, baking soda and cinnamon into a mixing bowl.

Mash the bananas and add the remaining ingredients to make the wet mixture. I usually just use my blender for this stage, it’s quicker than mashing by hand.

Pour the wet mixture into the mixing bowl and stir it in until you get a smooth even dough. Pour it into the prepared form and bake for 55-65 minutes. Check with a tester if the center is well baked trough.

An eggless cake.

chocolate mousse on the cake: https://www.seriouseats.com/recipes/2017/12/eggless-chocolate-mousse.html original idea: https://www.kerenruben.com/cakes-and-desserts/espresso-caramel-entremet-multi-layer-mousse-cake/%20/ crunchy cookie: https://bakeschool.com/how-to-bake-with-vanilla/ fruit jam was just some frozen fruit, put on stovetop, boil with a little water, sugar, and acid (used apple cider vinegar, oftentimes people use lemon juice) chocolate ganache: slightly more chocolate than heavy cream by weight; heat cream until it is nice and hot, then pour over chocolate to melt. Mix well, let cool to desired pouring consistency.

Individual parts didn’t take too long to make and weren’t particularly difficult. The mousse did need some tending to, as it had a tendency to bubble up. You reduce the liquid by about half, and whilst pouring the ingredients into the pot, a bright idea appeared: use a knife or offset spatula or chopstick as a ruler.

The cookie layers may have been overworked or overbaked. They were rather hard.

The cake rested overnight in the freezer to set. Ganache doused it the following day. The ganache did begin to break because chocolate was added to the pot of hot cream instead of pouring the cream into a cold/room temp bowl of chocolate...wanted the pouring ability of the pot for dumping over the cake...

Day 1 and 2, the cake was hard enough to be eaten like an ice cream sandwich.

Day 3, the cookie and mousse were both quite a bit softer, with the mousse squeezing out the sides when being bitten.

If you freeze the mousse, you get ice cream. It tastes just like chocolate soft serve.

Slightly odd textures and visuals aside, the cake was really quite tasty.