I am a huge fan of bananas. It’s safe to say I enjoy a banana or two every day. Whether it’s for a quick on-the-go snack, added to smoothies, smothered in nut butter, whipped up in the food processor for banana soft serve, added to chia pudding, or snuck into baked goods… I’ll put a lil nana in just about anything! But I’m kinda weird when it comes to bananas. I do not enjoy them very ripe. In fact, I prefer them with a lil green around the edges, and absolutely no brown spots! blah! But bananas ripen fairly quickly, so I’m often stuck with brown spotty nanas and scratching my head about what to do with them.
This morning I woke up to find this on my counter.
Humph. Brown spotted bananas. Not my fav.
So I did a few google searches and landed on this recipe for Vegan Marbled Banana Bread. I believe the original recipe is from Post Punk Kitchen Blog here, but the first recipe by Culinary Adventures in the Kitchen blog altered it a bit to use whole wheat flour and less sugar (which suits me just fine), so I followed her adaptation. I also made them into healthy cupcakes instead of the traditional banana loaf. They turned out absolutely amazing. I cannot recommend this recipe enough!
I doubled the recipe to make 12 large jumbo muffin cakes and sprinkled chopped pecans on top before I put them into the oven. I baked them at 350 degrees for about 22 minutes (way less than the 55 minutes recommended for a loaf). Next time I make these I think I’ll add a little bit of ground cloves and maybe cinnamon. They’d also be ah-mazing with vegan chocolate chips folded into the batter. For me, I used 3/4 c. organic cane sugar in a double batch, and it was perfect for sweetness. But if you like things a bit sweeter you could add 1/4 c. maple syrup in addition, and I’m sure they’d be heavenly.
One more thing about this recipe–the marbling makes it extra special! I would recommend using a bit more cocoa to truly taste the chocolate. I followed the recipe and the cocoa was a little subdued. But they turned out so pretty!
My boyfriend hung out with me in the kitchen today and we baked together. We had so much fun! I had him stirring, measuring and sampling as we baked and I think he really enjoyed himself. We also tackled some vegan cupcakes and tried for a gluten-free recipe but let’s just say they kinda flopped. I always learn a lesson or two while I’m in the kitchen, but the learning experience is part of the fun in my opinion.
This weekend I’m tying up some loose ends before I head up to northern Minnesota tomorrow to visit my family for some much needed R&R! My sweetie will be coming with me, and it’s his first time experiencing the midwest; I’m so excited to show him around my midwestern stompin’ grounds
We’ve been enjoying the gorgeous Florida weather all weekend. Even though it’s stifling hot during the afternoons, the evenings cool down just enough to venture out and enjoy the view.
Last night we headed out to the Salty Dog Restaurant which is right on the water by Longboat Key, and enjoyed some delicious food and the best spicy bloody mary I’ve ever had!
This is a popular place for the tourists, but the locals seem to love it as well for the ambiance and delicious food and drinks. It’s def one of my fav local spots.
Now we are headed out to do some last minute shopping for our trip, including buying some of those annoying travel-size plastic containers so that we can carry-on our luggage. Who pays $50 for luggage for a week vacay? Not I! Carry-on is the way to go! However, funneling all of my beauty products into mini plastic bottles is going to annoy the heck out of me… but I digress…
Enjoy your weekend bloggers!
~ Peace, Love & Veggies xo