My new favorite way to make banana bread is with instant espresso powder. The subtle coffee flavor pairs nicely with the banana, nut, and chocolate chips. If you aren’t a fan of coffee, this is an easy ingredient to omit. Although, I’ve had a few taste testers with aversions to coffee find the bread delicious so it’s worth giving it a try!
- 3 ripe bananas
- 1-2 Tbls instant espresso powder
- 1 tsp vanilla
- 1/2 c brown sugar
- 1/4 c white sugar
- one flax egg (1 Tbls flax with 3 Tbls water, let it sit for 5 minutes to thicken)
- 1/3 c butter or coconut oil (melted)
- 1 tsp cinnamon
- 1 1/2 c flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c chocolate chips
- 1/2 c walnuts/pecans
- Mix the bananas, espresso, sugars, vanilla, flax egg and butter; set aside
- Whisk the dry ingredients together in a separate bowl. Add the dry ingredients to the wet. After a few stirs, add in 1/2 c chocolate chips and 1/2 c chopped walnuts or pecans
- Pour into a greased loaf pan and bake at 350F for 40-50 minutes. Let cool before removing from the loaf pan
Australians may like to throw shrimp on the barbie, but I like to throw brownies into the oven. I tested yet another recipe tonight and this time it came with a fancy design. Compassionate Action for Animals received a new copy of Sweet Vegan to review. I took the liberty of browsing through the recipes and fell into Kismet. It just so happened that the Peanut Butter Brownie recipe called for ingredients that I currently have on hand.
The author, Emily Mainquist, hit the nail on the head by noting the difficulties vegan bakers encounter with brownie recipes. All too often brownie recipes fail to produce a moist and chewy bite. Emily reassured the future bakers that her Peanut Butter Brownie recipe will satisfy their deepest dessert dreams.
- 2 c unbleached flour
- 2 c evaporated cane juice (I just used plain ol’ white sugar)
- 3/4 c cocoa powder (I used unsweetened)
- 1 tsp baking powder
- 1 tsp salt
- 1 c water
- 1 c vegetable oil (canola worked for me)
- 1 1/2 tsp vanilla extract
- 1/4 c peanut butter (I didn’t measure this, just knifed it out of the jar and designed away)
- 1/2 c melted gluten-free chocolate chips (I skipped this part)
- Preheat oven to 350 degrees and line a 9×13 pan with foil or parchment.
- Combine dry ingredients, add in water, oil and vanilla. Mix until well combined. Pour into pan.
- Spoon (or knife) peanut butter onto each corner and the center of the brownie batter. Swirl peanut butter to create a marbled effect.
- Back for 20-25 minutes. Cool for 30 min then invert the pan on a cutting board and peel away the parchment or foil. Cut into brownies and drizzle with melted chocolate.
I know I have been behind with blog updates, this is partly due to lack of topic ideas and partly due to busyness with other happenings. For now, here is a quick recipe that would be fantastic for breakfast tomorrow or for a Sunday brunch. I just made it last night, I will try and put some pics up soon!
- 2 cups flour
- 1 cup whole wheat flour
- 4 tsp baking powder
- 1/2 tsp salt
- 2/3 cup dried cranberries
- 2/3 cup chopped walnuts
- 6 tbsp canola oil
- 1/2 cup maple syrup (I only used 1/3c, just because there is a ton of sugar in the dried cranberries and OJ)
- 2/3 cup orange juice
- zest from 2 oranges
Preheat oven to 425 degrees.In a large bowl, combine the flour, wheat flour, baking powder and salt. Add the cranberries and walnuts and set aside.
In a separate bowl, combine the oil, maple syrup, orange juice and orange zest. Combine with the dry ingredients to form a thick dough. (My dough was really dry and crumbly, so I added a tbls of water to moisten it up a bit).
Spoon by large tablespoons onto a cookie sheet and bake for about 12 minutes, or until lightly golden brown.