banana bread bites.

bananaWe were having a little sweets craving the other day, and these seemed to do the trick. Not quite a cookie, not quite banana bread – but definitely a combination of them both!  Good stuff!

Found the recipe over here.

2 very ripe medium bananas
1 tsp baking soda
1/2 tsp baking powder
pinch sea salt
2 Tbsp flax seed
1 tsp vanilla extract
2 Tbsp peanut butter
2 Tbsp agave nectar or maple syrup
2 Tbsp extra virgin olive oil
1 cup  flour
3/4 cup rolled oats
1/2 cup semisweet dairy-free chocolate chips

  1. Preaheat the oven to 375. In a large bowl, mash the banana then add baking soda, baking powder, salt, flax seed, vanilla extract, peanut butter, agave nectar, olive oil and stir with a wooden spoon until well combined.
  2. Add in the flour and rolled oats and stir.
  3. Add  the semisweet chocolate chips and stir until just combined.
  4. Scoop slightly rounded 1 Tbsp measurements of the batter and drop onto a prepared baking sheet  Space about 1 inch apart, then slightly press down with back of spoon.
  5. Bake for 10-11 minutes or until they appear set. You aren’t going for brown edges – you want them moist and just cooked. Let cool slightly on cooling rack and serve warm or at room temperature. Store in an airtight container for up to 3 days.

marbeled banana bread.

marbeledbananabread
I had some bananas that needed to be used up, so I did a search and found this recipe for a marbeled banana bread. Yum!
It was so delicious I made it for my friend’s mom’s birthday and her whole family loved it. They couldn’t believe it was vegan.

1 cup mashed very ripe banana (about three bananas)
3/4 cups sugar
1 teaspoon pure vanilla extract
2 tablespoons canola oil
1/3 cup almond milk
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
6 tablespoons boiling water, divided

Prepare boiling water, no need to measure yet. Also, preheat oven to 350 F.

Mash the banana in a large mixing bowl until relatively smooth. Beat in the sugar, canola oil, milk and vanilla.

Add the flour, baking soda and salt and gently mix just to incorporate. It’s okay if there is some flour still visible, just be careful not to overmix at this point.

Scoop one cup of the batter up and transfer it to a separate mixing bowl. Now, in a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. Add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.

Now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth.

Lightly grease an 8×4 loaf pan. Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. Nothing has to be precise here, in fact, the more random, the better. Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.

Bake for 55 minutes. Use a butter knife to test for doneness. Let cool and enjoy!

331. chocolate chip banana bread.

This turned out to be a giant banana bread, but good thing, because it was so so good! I’m not one to usually add chocolate chips to my banana bread, but I’m glad I did. The recipe is from Vegan Diner. That book has yet to fail me. Everything I have made is so delicious!

150. banana not-tella bread.

I’m always jealous when everyone posts all these amazing recipes with nutella to pinterest. I tried to buy some vegan nutella in Paris, two years ago, and they confiscated it because I don’t check my bag and it was larger than 4 oz. But when I made my almond-tella a few weeks ago, I was going to save it to make one of those recipes.

So I took this recipe for banana nutella bread, and made it my own!

2 cups flour
3/4 tsp. baking soda
1/4 cup earth balance
1/2 cup sugarEgg replacer for 2 eggs
2 large ripe bananas
1 tspn. vanilla
1/3 cup almond milk
3/4 cup almond-tella (recipe here)

Instructions

  1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.
  2. In a medium bowl, whisk together flour, baking soda & salt.
  3. In a separate large bowl, beat sugar and earth balance with an electric mixer at medium speed until blended. Add egg replacer, beat well.  Add banana, almond milk and vanilla. Beat until blended. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
  4. Spoon almond-tella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the almond-tella and stir until blended well.
  5. Spoon almond-tella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
  6. Bake 50 to 60 minutes. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.