Tuesday, May 27, 2014

Yummy (Vegan) Banana Bread

I posted the above photo this weekend with the caption, "Hell must've frozen over. I'm baking".  And it's the truth!  If I am in the kitchen, I am most likely making a meal or juicing.  I hardly ever bake.  In fact, I would say I bake less than five times a year.  I would love to do it more often, but I don't have the biggest sweet tooth and my self-control is pretty much non-existent! If' it's in the house, I will eat it:)
But, that being said, we had some bananas that were turning and I didn't want them to go to waste.  My sister has a fail-safe recipe, but it calls for eggs which we didn't have.  I instead use this recipe and tweaked it.
Shocker...it worked! So I thought I would share:

1/2 cup coconut oil
1 cup sugar
1.5 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 very ripe bananas, mashed up
 1 teaspoon vanilla
mini chocolate chips

Preheat oven to 325 and lightly grease a loaf pan with coconut oil.  I just put a little on my fingers and spread the oil around.  This made it easy to take out of the pan after baking.  Cream the oil and sugar, then mix in flour, baking soda and salt.  Then add in the bananas and mix well.  I used my mix master and the lowest setting.  Stir in the chocolate chips. I think I used about a third of a cup...Thomas' sneaky fingers stole a few!
Pour batter into the pan and bake for about 45 minutes.  Check with a long toothpick or skewer to see if the bread is cooked all the way through.  Mine almost took a full hour.  

Delicious!  I feel like a real adult having baked banana bread successfully. Also, the coconut oil made the bread so light and moist.

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