Tag Archives: banana

Vegan Banana Oatmeal Chocolate Chip Cookies

Michael and I moved into the new year as vegans.  Fat-free vegans.  When our friends find out they ask us, “What can you EAT?”  The answer is LOTS of stuff, including treats like these yummy, yummy cookies based on the recipe for Chocolate Chunk Cookies in the Engine 2 Diet book. Best fresh from the oven while the chips are all melty and gooey.

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There are some ingredients I hadn’t had in my pantry before, but were easy enough to find at my local natural foods store.

ingredients

  • 3/4 to 1 cup mashed banana (about 2 bananas)
  • 2 TBSP flaxseed meal mixed with 1/4 cup water
  • 1 cup plus 4 TBSP brown sugar, packed
  • 1 TBSP egg replacer mixed with 1/4 cup water
  • 1 TBSP vanilla
  • 2 cups whole wheat flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups bittersweet chocolate chips

Preheat oven to 350F.  Prepare cookie sheets with parchment paper or silpats.

Using an electric mixer, mix banana, flaxseed with water, and sugar together.

mix flax sugar banana

Add the egg replacer mixed with water and vanilla.  Mix until combined.

add egg replacer and vanilla

Mix flour, oats, soda, and salt in a container.

mix dry ingredients

Add dry ingredients to the wet about 1 cup at a time, mixing well each time.

add dry to wet

Mix until you have a wet batter.

batter

Stir in the chocolate chips.

stir in chips

Place by rounded tablespoons on prepared cookie sheets.  I like to use a cookie scoop to keep cookies uniform.

place on prepared pans

Bake 10-12 minutes until firm.  Cool on wire racks.

cool on racks

Enjoy the cake-y melty yumminess!  You’ll be thinking you’re cheating on your low-fat diet.

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They really are good, and good for you!  Lots of fiber, very low fat.  There is sugar, so eating piles of them is still not an option if you’re watching what you eat.  But, yum!  Quite a treat.

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The recipe made about 3 dozen cookies.  I’m keeping them in a ziploc bag in the fridge and zapping one in the microwave when I want that fresh-from-the-oven gooey goodness.

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Sweet-Tooth Saturday: Heavenly Banana-Chocolate Bread

Heavenly.  This adjective will occur to you, sniffing the air while this bread is baking.  And again when you sample a warm, melty slice.  And again when you wake up in the middle of the night and realize your house still smells of sweet banana bread and chocolate….and the rest of the loaf is calling to you from the refrigerator.

Even if you think you don’t like the combination of banana and chocolate (like me), you’ve gotta try this recipe next time you have bananas going past their prime.  The recipe is adapted from Everyday Food Magazine.

  • 1/2 cup (1 stick) unsalted butter, room temperature (You can microwave a stick for 20 seconds to achieve softness.)
  • 1 1/4 cup sugar
  • 1 2/3 cup flour
  • 1 tsp baking soda
  • 1/2 tsp table salt (NOT kosher.)
  • 2 large eggs
  • 1 1/2 cups mashed banana (3-4 bananas)
  • 2 TBSP plain yogurt–I used Greek yogurt (can substitute sour cream)
  • 1 tsp vanilla
  • 6 oz bittersweet chocolate, chopped
  • 1/2 cup walnuts or pecans, chopped (optional)

Preheat oven to 350F.  Butter and flour a 5×9″ loaf pan, set aside.

Chop up chocolate, even if you’re using chocolate chips like me.  This will create the magic that makes this bread so amazing–the tiny shards will blend into the loaf and the larger pieces will make melty puddles of yumminess.  Chop the nuts as well.

In a medium bowl, whisk together flour, soda and salt.

In a large bowl, using an electric mixer, cream butter and sugar until fluffy, 3 minutes.

Add eggs, one at a time, mixing well after each, scraping down the bowl if necessary.

Beat in bananas, yogurt, and vanilla.

Beat in flour mixture.

Stir in nuts and chocolate.

Pour mixture into prepared pan and bake until a skewer comes out with just a few moist crumbs clinging to it; 1 hour-1 hour and 20 minutes.

The top will be dark, but aside from the melty bits, this is my favorite part.  Crispity-crunchity mmmm-mmmm-yummy!

Cool in the pan for 10 minutes and then remove.  The original recipe says to cool completely on a wire rack, wrap tightly in plastic and store in the refrigerator or freeze, up to 3 months.  Really?  I say slice and enjoy right away!  While it’s all warm and melty! 

Then later, if you want to store or freeze the rest, go ahead.  This treat doesn’t last long around here.  Yummy by itself, yummy with a scoop of vanilla ice cream….just sayin’.

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Cinnamon-Swirl Banana Bread

I confess.  I am an eater of green bananas.  Not so green that they won’t peel, but just at that stage where they are still firm and almost crisp.  I will not eat them when they start getting spots.  I do not like anything banana flavored, except banana bread and banana muffins.  I especially dislike banana runts.  Yes, they are cute; looking like tiny bananas and all, but….blech.  Mr17 LOVES banana runts….I just don’t get it.  😉

I guess I’m picky where bananas are concerned, but I love, love, love this banana bread.  It’s what spotted bananas dream of becoming.  Just look at the sparkly sweet and spicy crust, the bands of cinnamon and sugar running through it….imagine that warm, fresh-from-the-oven banana bread smell, but even better because of the cinnamon….

I made a double batch the other day, because of the number of spotted nanners I had.  These ingredients are easily cut in half, as they appear in The Better Homes and Garden Cookbook under “Banana Nut Bread.”

Makes 2 loaves:

  • 2/3 cup unsalted butter
  • 1 cup sugar
  • 4 eggs
  • 3 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp soda
  • 1 tsp salt
  • 2 cups mashed ripe banana
  • 1 cup chopped walnuts (pecans are yummy, too!)

For the cinnamon sugar topping and swirl:

  • 1 cup sugar
  • 1 TBSP cinnamon

Preheat oven to 350F.  Liberally grease 2 9x5x3-inch loaf pans.

Cream together butter and sugar.

Add eggs and beat well.

Sift together dry ingredients (flour, sugar, baking powder, soda, salt); add to creamed mixture,

alternately with banana. Blending well after each addition.

Stir in nuts.

Mix reserved sugar and cinnamon.

Pour half the batter into prepared loaf pans, top with half the cinnamon mixture.

Pour in the rest of the batter, spreading over the top of the cinnamon layer.

Top each pan with the remaining cinnamon mixture.

Use a knife to swirl through each loaf.

Bake 45-50 minutes or until a toothpick comes out with a few moist crumbs.  Remove from pans and cool on racks.

Here’s where the recipe says to wrap and store overnight.  Yeah.  That’d probably be best.  This banana bread cuts better when fully cooled or even chilled.  But who can wait when your kitchen smells so gosh darn yummy?!  Not me.  I had to have a slice warm from the oven with butter melted in to it. 

If you look closely, you’ll see the cinnamon swirl  It’s much more defined, you guessed it, when you slice AFTER cooling. 

I dare you to resist the tempting aroma and wait.  I double-dog dare you!  Don’t you think this banana bread would be perfect for breakfast? Or dessert?  Or to make as a gift for your BFF?  (Especially when you make two loaves–one for her, one for you!)

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