Happy National Banana Bread Day!

Banana bread is a treat from my childhood, and also something that is very easy to make vegan.  Personally I like to spice it up a bit.  This is a recipe that I like to call Mexican Chocolate Banana Bread, based heavily on the chocolate breakfast cake by Celine of Have Cake, Will Travel.

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1/4 cup cocoa powder
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 cup turbinado sugar
  • 2 large or 3 small ripe bananas, mashed
  • 1/4 cup canola oil
  • 1 cup unsweetened vanilla almond milk (Blue Diamond is the absolute best!)
  • 2 tbsp. blackstrap molasses
  • 1/2 cup semisweet chocolate chunks
  • Preheat oven to 350F, and prepare an 8×8 pan with non-stick cooking spray.
  • In a large bowl, sift flours, cocoa, baking powder, salt, and cinnamon. Whisk in sugar.
  • In a medium bowl, whisk together banana, oil, milk, and molasses.
  • Combine wet and dry preps without overmixing - this happens very quickly. Fold in chocolate chips (chunks).
  • Pour batter into prepared pan and bake for 25 - 35 minutes, or until a toothpick comes out clean.
  • Leave in pan for about 30 minutes, then remove cake from pan, place it on a cooling rack and let cool completely before slicing. (Actually, it's quite good warm!)

Enjoy your banana bread!  And please, please buy fair trade bananas!!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.