Banana Nut Bread with Maple Cinnamon Icing ⓥ

Okay, so this recipe is certainly one for the books. I could easily eat this whole loaf in a day all alone. Its so good I have made it four times in the last two weeks (Aaron will literally put a whole loaf down in a day). Side note: its super simple too. If this was some big gig that took a significant amount of time and effort, I would not be messing around with this twice a week crap. Uh uh, no way.

Most importantly, this banana bread is vegan! No eggs or dairy in this bad boy.  Just 100% yummy. It is so crucial to take control of your health, and that doesn’t always mean eating oatmeal and munching raw carrots. While this certainly is not the healthiest of dishes, substituting refined for unrefined sugar (which isn’t necessary to make it vegan) omitting the eggs and saying no to the possible dairy additions makes it a heck of a lot better than the alternative. Also, a cruelty free dish always leaves a happy heart and a happy belly!

Okay so now, lets get into it.

First and foremost, preheat the oven to 350º.

Second and just as important, bananas. For a single loaf, we need to mash 4 bananas. Once the bananas are mashed (little pieces of banana is okay, while huge chunks, not so much) you can add in 1/3 c. coconut sugar or your sugar of choice and 1/4 c. of coconut oil melted, once again or sub your preferred baking oil. Stir until combined.

In a separate bowl, sift 1 1/2 c. of flour, 1/2 tsp. of baking soda, 1 1/2 tsp. baking powder, and a generous amount of cinnamon and nutmeg.

Add dry a little at a time into the banana/sugar/oil mixture folding in until combined. Slowly add all of the dry ingredients into the wet ingredients and mix well.

Add 1/2 c. crushed walnuts, or to your desire, into bread mixture. Stir until evenly combined.

Grease the bread pan and pour the mixture in. Spread evenly. (If desired, a few banana slices can be thrown on top of the bread to add to the aesthetic if you are not going to use the icing.)

Bake on 350º for 25-30 minutes or until a toothpick comes out clean and the top of the loaf is golden.

Meanwhile, we can prepare the icing. In a large bowl, combine 1/4 c. of melted butter (vegan, of course), 2 c. powdered sugar and 1 tbsp of milk. Mixture should be thick enough to not drip off your spoon but not as thick as a frosting.

When bread is cooled, spread maple cinnamon icing to your desire, slice, & serve!

It’s good. Like seriously good. You have to try it. But this is your warning because there’s no going back!


Banana Nut Bread with Maple Cinnamon Icing 

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes + cooling time (15 – 20 minutes)

Delicious banana walnut bread topped with a maple cinnamon icing. Vegan, egg-less, butter-less, 100% delicious! 

For the bread:

4 bananas

1/3 c of coconut sugar

1/4 c. of coconut oil

1 1/2 c. of flour

1 tsp. baking powder

1/2 tsp. baking soda

generous amount of nutmeg

sprinkle of cinnamon

1/4 c. of walnuts

For the icing:

2 c. powdered sugar

1/4 c. melted vegan butter or margarine

1 tbsp. non-dairy milk

1/2 tsp maple flavor

1/2 tsp vanilla flavor

Directions:

For the bread:

  1. Preheat the oven to 350º.
  2. Mash bananas in a large mixing bowl.
  3. Add sugar and oil to banana mixture, mix until well combined.
  4. In a separate bowl, sift flour, baking soda, baking powder, nutmeg and cinnamon together.
  5. Slowly incorporate dry ingredients into wet ingredients, folding in small parts of the dry mixture to ensure it is well mixed.
  6. Once combined, fold crushed walnuts in to mixture.
  7. Grease bread pan and evenly lay in bread mix.
  8. Bake for 25-30 minutes or until loaf is golden and a toothpick comes out clean.
  9. While the bread is baking, mix icing ingredients together in a bowl.
  10. Once bread has cooled, ice the top of the loaf with the maple cinnamon icing.
  11. Slice bread and serve warm (optional: add fresh banana slices on the side, totally yummy!)

Super Moist Strawberry Cake! ⓥ (easy & delicious vegan hack)

Strawberry has always been my favorite flavor. I was the weird one who would get strawberry milk instead of chocolate everyday for lunch in school. Strawberry anything was bound to be the best flavor if I had anything to say about it and this cake is certainly no disappointment.

Going down the baking aisle there is certainly no shortage of options. Whether it be cake, cookies or brownies, every brand has 300 flavors and the what’s awesome is most are accidentally vegan! The “suggested” ingredients, and I do say suggested, never seem to be though. Eggs, butter, butter. eggs, milk, etc., etc.,  are the baking staples and if you’re not vegan, there’s a good chance that you have no idea that you can make a cake without these things. But the great news is that there are so many substitutes, some a little more unconventional than others that require a leap of faith in comparison to a safe substitute of vegan margarine for butter but in the end, whatever dessert you choose can turn out just as yummy when made vegan!

A favorite of mine that is straight from the box is strawberry cake. I use the Pillsbury Moist Supreme Strawberry Cake Mix, with a few modifications, and I promise you, OMG.

The recipe calls for a cup of water, okay, vegan-check, 1/2 cup of oil-check, and three eggs. In this case, the eggs are the problem, who would have guessed. Eggs are just so versatile in baking that they show up literally, everywhere. But luckily a great hack is upon us.

Instead of three eggs, simply add 1/2 cup of applesauce to the dry cake mix, 1 cup of water and 1/8 cup of oil. Its necessary to cut back on the liquids to keep the ratio of dry to wet ingredients suitable for a moist and fluffy cake.

This mix makes a perfect cake in a 9×9 pan, following the baking instruction on the package. Frosted with cream cheese frosting, which is also unexpectedly vegan (although it makes me question what cream cheese frosting really is) and some strawberry garnish on top, YUM! Subbing out applesauce for eggs makes for an (almost) guilt free dessert. There is no doubt about that, so just because it happens to be vegan, doesn’t mean you have to be vegan to eat it (Dad I’m talking to you.)

In a 13×9 baking dish, I find the cake to be too thin for my liking. Doubling the recipe would certainly make for a thicker cake however, I haven’t quite mastered the ratio of ingredients for doubling this recipe without leaving the middle slightly undercooked. But expect a solution in the very near future, because the more cake, the better.

Let me know in the comments your favorite cake recipes/ flavors and if you try this awesome vegan hack for a delicious strawberry cake!!