Wednesday, October 26, 2016
So. I have been MIA for almost an entire year in blog days. I can hear the crickets. Nah, even they have left the building. But, I am not a quitter. Regardless of what you may have heard! So I am back with a mission. I want to capture my recipes here. Yawn. I know. Food blog so 5 years ago. But, it is for me. So I can have an actual record of my successful vegan offerings. I know. Vegan. Yuck. Right? How did that happen? One daughter with a soul for kindness and ethical treatment of animals. The rest of us are just vegetarians. We are shamefully consuming butter, eggs and cheese. Not often. Just enough to gorge ourselves with our favorite pizza. And cookies. So the vegan child doesn't waste away to her birth weight, I am on a mission to redo our recipes into really good vegan offerings. So. Warm from the oven on a brisk Autumn eve, banana cake.
It is a yummy first attempt. I can't believe I am saying this but I will cut the sugar next time. Crazy, huh? I didn't factor in the natural sweetness of the bananas. I usually make a zucchini or carrot base cake. It did turn out soooo good when warm from the oven. Here's the recipe:
Subject to improvements the very next time we have over ripe bananas. First, let me mention. Along with the vegan thing, we are all about the organic, non-GMO ingredients. If you aren't. Start with one ingredient and work your way through.
- Okay, preheat oven to 350 degrees.
- Mash bananas to equal 3 cups. Should be nice and soft.
- 2 1/4 cups flour, non bleached
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 1/2 cups unrefined sugar (too much, I know. Try 1 cup next time).
- 1 1/2 teaspoons baking soda.
- 13 x 9 pan. I prefer to use parchment paper. If you don't, you'll want to grease and flour the pan
- Sprinkle with dairy-free mini chocolate chips. Enjoy Life is the brand. I can find 'em at Krogers.
- Bake about 30 minutes. Maybe 40. You know. Start sticking it with a toothpick at about 25 minutes to gauge.
- Enjoy. Seriously. You will not miss the eggs and greasy butter taste. The coconut oil gives it a pleasant crust.