Steps

1. Fold aluminum foil in half, then fold up the corners diagonally to create a mold. This is the key! Since the batter is firm, folding the last side up will make it easier to pour the batter in.
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2. Place 150g of silken tofu in a bowl and mash until smooth.
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3. Add 60-70g of beet sugar and 2 tbsp of olive oil to the silken tofu. Mix until the sugar has dissolved and the mixture is smooth. This is the key! Beet sugar dissolves easily, so mix thoroughly.
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4. Place cake flour and baking powder in a sifter and lightly tap to sift them in.
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5. Sift in the cocoa powder in the same way.
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6. Mix well until the dry ingredients are smooth. It's okay if there are still some small lumps of tofu.
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7. Pour the batter into the prepared foil mold.
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8. Flatten the surface to a thickness of 1.5-2cm.
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9. Fold the foil along the sides and fold up the remaining edge to complete the mold. Don't worry if the surface is uneven.
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10. Using a turner or similar utensil, carefully place the mold into the toaster.
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11. Bake at 200 degrees Celsius (approx. 400°F), checking periodically.
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12. If the surface starts to burn, cover with foil and continue baking.
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13. Once baked, transfer to a wire rack to cool down.
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14. Peel the banana and slice it diagonally into thick pieces. This is the key! Thin slices will become too soft, so cut them thickly.
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15. Arrange the banana slices in a frying pan and sprinkle with 1 tsp of sugar (for sautéing).
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16. Sauté both sides until lightly caramelized.
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17. Remove the sautéed bananas to a dish.
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18. Cut the brownies into bite-sized pieces.
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19. Arrange on a plate and garnish with mint (to taste) and the sautéed bananas, if desired.
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