Posts Tagged ‘banana’

  1. best favorite banana bread

    April 25, 2017 by Angie

    I have tried several banana bread recipes over the years. This is my go to. My all-time “best favorite”. I originally found it on the blog Hell Yeah It’s Vegan! The blogger totally revamped the site and did away with some of the recipes. The banana bread recipe featured there now is quite different. I found the old one here, but can’t tell if all of the text is from the original blog. Either way, it’s the same recipe I’ve known and loved. Because it’s such a favorite, I’m blogging it myself to keep it forever.

    I’ve made this banana bread with chocolate chips many times. Below is my slightly altered version to reflect the ingredients I always use and my actual method for baking the bread.

    This banana bread is always a huge hit. Last night I made it to bring to my library’s volunteer appreciation breakfast. I was told it went fast.

    This recipe is vegan if you hunt down vegan chocolate chips – which is much more difficult now that Ghiradelli Semi-Sweet Chocolate Chips have milk in them. R.I.P. Ghirardelli vegan chocolate chips.

    Ingredients
    5 medium to large, very ripe bananas, mashed
    1/4 cup vegetable oil (I use Smart Balance oil and measure out a scant 1/4 cup.)
    3/4 cup sugar (I go slightly scant on this as well.)
    1 teaspoon vanilla extract
    1 cup unbleached flour
    1/2 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/4 teaspoon ground allspice
    a pinch of ground cloves
    1 cup semi-sweet chocolate chips

    Directions
    1. Preheat oven to 350°.
    2. Grease a loaf pan.
    3. You need really ripe bananas for this. If you’re like me, you froze some bananas a while back and they’re still in your freezer because you didn’t take them out to thaw on the counter earlier. Procrastinators: place the bananas in a microwave safe bowl and defrost them until you can peel them. Place the peeled, freezy banana goodness in a new bowl and continue defrosting for 2-3 minutes. Now you’re ready to mash the bananas with a fork.
    4. In a large bowl, mix bananas, oil, sugar, and vanilla extract together by hand.
    5. In a separate bowl, combine flours, spices, salt, and baking soda.
    6. Add the wet ingredients to the dry ingredients; stir by hand until there are no chunks of flour visible. Do not overdo it or use a mixer. You want to stir it just enough to mix the wet and dry, but not so much that it gets gummy. Lumps are to be expected!
    7. Fold in the chocolate chips.
    8. Pour into the greased pan. I like to tap the pan around a bit on the counter to get the batter settled in there nicely.
    9. Bake for approximately 30 minutes and then start checking it. It takes anywhere from 30 to 60 minutes to bake fully. I look for a golden top and test with a toothpick. When a toothpick inserted into the middle of the loaf comes out relatively clean, you’re good to go.
    10. Cool on a cooling rack.
    11. Enjoy as soon as it’s cooled off enough or wrap aluminum foil over the whole pan and bring it to brunch, your potluck, your library volunteer appreciation breakfast – feed somebody delicious banana bread!


  2. vegan cafe mocha cheesecake

    October 9, 2012 by Angie

    Week 40’s challenge is pie. I debated whether or not cheesecake is pie and decided that yes it is. I figure a pie is any baked good with a crust and filling therefore cheesecake counts. I found this recipe in a book called Vegan Pie in the Skyso that’s Exhibit A. This is the second vegan cheesecake I’ve made from this cookbook, the other being this pumpkin cheesecake.

    Here are the nice things I have to say about this recipe. The graham cracker crust is stellar. I also give the recipe kudos for staying together really well, as this can be a problem with vegan versions of foods that normally call for a few eggs. Unfortunately, one of the awesomely effective binders in this recipe is banana and I gotta say that causes the whole cheesecake to taste like banana to me. I taste the banana more than the chocolate or coffee flavors and I don’t think it’s supposed to overpower everything else. It’s not bad, and in fact the taste grew on me as I was eating it, but it makes this more like a chocolatey banana pie with hints of coffee instead of a cheesecake. I’d make the pumpkin one again but probably not this one. Like I said, it wasn’t bad, just not what I was hoping for. I got some use out of my springform pan and some marbleization practice so overall a win anyway!

    You can kinda see the marbleization on the top. It was a lot more apparent and pretty before baking.

    I’m looking forward to this week’s challenge: pumpkin. Yes!


  3. banana chocolate chip pancakes

    June 19, 2012 by Angie

    I had leftover Bisquick mix (from the cheddar bay biscuits) and a child visitor so I made banana chocolate chip pancakes for breakfast. The mix is vegan and I don’t keep eggs or milk in the house so, with some easy substitutions, the finished pancakes were also vegan. I used unsweetened soy milk and in place of an egg I made a flax “egg” and added a teaspoon of baking soda for leavening. They held together great so the egg wasn’t missed. Aside from those substitutions, I followed the instructions on the box.

    Delicious, vegan, and kid-approved!

    Ingredients

    2 tbs flax meal mixed with 3 tbs water
    2 cups Bisquick mix
    1 tsp baking soda
    1 cup unsweetened soy milk
    2 bananas, sliced
    vegan chocolate chips (Ghirardelli are my favorite.)
    vegetable oil
    maple syrup

    Directions (that you probably don’t need because you’ve made pancakes before.)

    Make your flax egg by combining the flax meal and water in a small bowl.

    In a large bowl, mix the Bisquick, baking soda, soy milk, and the flax egg.

    Get your banana slices and chocolate chips ready on a plate near the stove.

    Coat a pan or griddle with vegetable oil and heat it up.

    Once the pan is hot, scoop 1/4 cupfuls of the batter onto the griddle. Quickly press the banana slices and chocolate chips into the batter. Flip when they look brown and cook the other side.

    Serve with maple syrup.

    I think you could get at least ten rather large pancakes from this, probably more. I gave up after four pancakes because they were only two of us and I was making the kitchen smoky. I think this is the first time I’ve ever made pancakes. They were really good but I’m still more of a tofu scramble kind of person.


  4. banana muffins

    April 5, 2012 by Angie

    I used up the rest of my bananas on this recipe from the Post Punk Kitchen.

    It calls for a 8″x4″ loaf pan.  Mine is 9″x5″.  I had a problem previously with my quick breads not baking all the way through in the middle.  I wasn’t willing to risk these precious bananas on the wrong size pan so I made muffins.

    I followed the directions exactly except I only had to bake for about 20 minutes at 350 for the muffins.  They are delicious.


    Cute Husband took them to work where I hear they are are hit!


  5. banana bread with chocolate chips

    April 5, 2012 by Angie

    I had a bunch of bananas of “a certain age”, if you will.  I decided to try two new-to-me banana bread recipes yesterday. The first one I found here at Versatile Vegetarian Kitchen.  I followed it as written there except that I only used 3 bananas and I added a half cup of vegan chocolate chips to the batter.

    It baked up so pretty!  I mailed it to a friend in California as a belated “I’m sorry you’re 30” gift.  We’ll have to wait to hear from him regarding how it tastes.


  6. vegan pumpkin cheesecake

    March 30, 2012 by Angie

    This week’s 52 Weeks of Baking Challenge is cheesecake.  You may already know that I reserve a very special corner of my heart for cheesecake.  The promise of good cheesecake is a reason to keep on living in this cruel world.  I’m kind of joking.

    Probably because I respect cheesecake so much, I have never tried to make one before.  For this challenge, I made a vegan version.  Without the cream cheese and eggs, it’s not a true cheesecake and it doesn’t taste like one either.  It is delicious in its own right though.  If I was to serve this to traditional cheesecake afficionados, I think I would bill it as “vegan pumpkiny pie” or something because it really is more of a pumpkin pie-esque, unique, tasty treat than a cheesecake.

    I followed this recipe from the Post Punk Kitchen with very few changes.  I left out the orange zest and skipped the marbleization step and the pecan crunch topping.  I found 100% whole wheat vegan (if you’re not worried about honey) graham crackers at Publix called Mi-Del which I used to make the graham cracker crust.  I made the crust and began soaking the cashews in water the day before.  With that out of the way, it came together pretty quickly.

    Homemade graham cracker crust.  Check out my new springform pan!

    The whole gang of filling ingredients.

    Looking kinda wild in the food processor.

    Filling is mixed and loaded onto the crust.  Ready for the oven.

    It cracked a little but I still think it’s pretty handsome.

    Our friends came over for dinner last night and really liked this dessert.  They even took some home with them.  Success – yay!