Since I was staying at my parents' house this week, I decided to take full advantage of their brand-new swanky kitchen and all it's amenities. I made roasted pecan butter w maple syrup, vegan apple oatmeal cookies (FAIL), and banana nut bread.
I guess I shouldn't say FAIL on the cookies. I made dog treats, and they loved them. It was just that my intention didn't start out that way.
I'll start with saying that bananas make me gag. I can smell someone peeling a banana a mile away. Don't even get me started on the texture. hurl. HOWEVER. They are an excellent source of nutrition on many levels. Therefore, I've started choking them down. Usually, smothered in almond butter... so, I'm getting better about eating them. The more you do it, the less difficult it becomes.
That being said, I've always loved banana nut bread. I've made about a million recipes, and loved them all. Here's the most recent, courtesy of Holy Cow Vegan.
I actually made 2 batches - and exchanged the canola oil for coconut oil in both (I like the subtle coconut flavor mixed with the apples & bananas... it's very tropical & summery). The first time around, I used my Mom's mini-bundt pans, oiled with coco oil & sprinkled shredded coconut before adding the batter. Instead of nuts, I added shredded coconut & dark chocolate chunks. That's right... it was definitely groan worthy. The second batch I made in the muffin pan, with only the oil as the adjustment. I had one of those beauties for breakfast with my freshly juiced apple/grapefruit combo. So far, this Friday's off to a delicious start. ;P
Ingredients:
1 1/3 cup whole wheat pastry flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
5 1/3 tbsp canola oil
2/3 cup sugar
1 tbsp molasses (optional)
2 tbsp powdered flax seeds mixed well with 6 tbsp water
1/4 cup applesauce
2 very ripe bananas, mashed
3/4 cup pecans, lightly toasted, then chopped
Preheat the oven to 350 degrees and oil a 8 1/2-inch by 4 1/2-inch loaf pan.
Mix the flour, salt, baking soda and baking powder in a bowl.
In a stand mixer or with a hand mixer, beat the oil and the sugar on high speed for about 2-3 minutes.
Beat in the flour until the mixture resembles brown sugar
Beat in the flax-water mixture and applesauce
Fold in the mashed bananas and chopped pecans.
Pour the batter into the loaf pan and spread evenly. Bake about 50-55 minutes until a toothpick inserted in the center of the loaf comes out clean.
Cool on a rack for about 10 minutes and then unmold and let cool completely on a rack.
I used to feel the same way about bananas! For years I wouldn't touch them with a 10-foot pole. Love them now but the texture has to be just right or else I can't do it. If you just want them for their nutritional qualities blend them up in a smoothie. Might be easier than trying to "choke them down" whole. :) Your recipe sounds delish!
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