Banana Nut Bread
If you have super ripe bananas and don’t want to freeze them, making banana bread is the way to go! Banana cake with cream cheese frosting is my absolute favorite dessert, so I’ve tried lots of banana cake and banana bread recipes and this one is my favorite, I’ve been making it for years and it comes out perfectly every time!
Making this completely plant based was pretty easy. Instead of eggs I use “flax or chia eggs” or Eggs from plants egg substitute.
This is a great recipe for doubling, that’s what I usually do because this goes fast around here! For the flour I use 1 cup of whole wheat and 1/2 cup of unbleached, but you can use all unbleached or all whole wheat. I never use all purpose in anything. You can make it gluten free by using barley flour or another flour you prefer. When I make it gluten free I add another “egg” flax, chia or egg substitute, otherwise it’s more crumbly that I like.
I only use non-aluminum baking powder. We like walnuts but you can try pecans. You can add chocolate chunks or chips. If you do it’s kinda like Chunky Monkey ice-cream in bread form.
Banana Bread
1 cup ripe mashed bananas (about 3 medium)
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp pink salt
1/4 cup oil (I use olive oil)
1 flax egg (1Tbsp flax seeds & 3Tbsp water)
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Mix all the dry ingredients together. Make a well in the center and add bananas, oil and flax egg. Mix until combined, add nuts. Spray loaf pan with nonstick cooking spray and fold in batter. Bake for 45 minutes or until a knife or toothpick comes out clean. Enjoy!I
The BEST Chocolate Chip Cookies!
When my kids were little, I kept dough in the freezer so I could make a few (or a dozen) for them after school. I have some serious chocoholics in my family, especially my husband!
I haven't made these amazing cookies since our family started eating more plant-based recipes.
A couple of months ago at Urth cafe in Laguna Beach Erskien tried a gluten-free, vegan chocolate chip cookie that he said was the best he’d ever had including my chocolate chip cookies.
Well, that’s completely unacceptable!
Mine are the best, but they're not completely plant-based so I set out to revamp our favorite recipe. This time, I opted for gluten-free flours and toasted nuts to improve upon the original flavors. Here’s the new update, better than ever.
Chocolate Chip Cookies
1 cup vegan butter
1 cup sugar
1 cup brown sugar
2 egg replacer *I used Follow Your Heart’s
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 cups oat flour
12 oz semi sweet chocolate chips *I used Trader Joe’s semi sweet, they’re vegan
1 cup nuts toasted (optional) *Urth Cafe’s had pecans, walnuts work as well
Preheat oven to 375 degrees. LIghtly toast the nuts and set aside. Cream butter, add both of the sugars, once it’s creamy add the egg replacer and vanilla. Mix the dry ingredients together. Add the mixture a little at a time to make sure it’s all incorporated. Add the chocolate chips and nuts. Once everything is mixed together and refrigerate for 30 minutes. You can make the cookies as big or as small as you want, Urth cafe’s were big, I prefer normal sized cookies. Place cookie dough on a baking sheet bake for 10-12 minutes at 375. If you make giant ones you’ll need to increase the baking time to 15-18 minutes.