Tuesday, September 27, 2011

Vegan chocolate and pecan banana bread

Breakfast: A great maca-almond smoothie from the Big Carrot

Lunch: Soba noodle stir fry a la Putin followed by vegan chocolate and pecan banana bread

Dinner: Leek and potato soup with home-made bread

Ingenuity often springs from desperation, and when you've a hungry head and not much in the house, you can come up with your best recipes. I didn't even have any almond milk yesterday, and since we were in need of some snack fodder, I went for this vegan chocolate banana bread recipe and it turned out better than I could have hoped!

You'll need
(Makes 1 loaf)
2 bananas, mashed
2 cups wholewheat flour
1/2 cup cocoa (the good quality stuff will be vegan)
1 tsp baking soda
1 tsp baking powder
1 cup sugar
1/2 cup pecans, chopped
1/4 cup canola oil
1 cup hot water

Preheat the oven to 180 degrees Celsius
Sieve together the flour, cocoa, baking soda, baking powder and sugar
In a different bowl, mix together the mashed bananas, oil and water
Pour the wet ingredients into the dry and stir until JUST mixed
Gently stir in the pecans
Pour into a loaf pan and cook for 30 minutes, or until a toothpick comes out clean

I have gone a bit mad on the old chocolate treats lately, mainly to ease Putin's transition from omnivore to vegan. I don't think you'll mind though.

Interestingly enough, some chocolate bars are, in fact, vegan. These tend to be the upper end of the chocolate bar market, because milk is generally only added to the cheaper brands. Green & Blacks dark chocolate is purportedly vegan, but always check before you eat!

No comments:

Post a Comment