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Banana Bread & Other Dessert Breads

by Gentle World on October 21, 2010

Post image for Banana Bread & Other Dessert Breads

Image: Silvi Burden

You are about to be introduced to one of our absolute favorite recipes… It is always a hit, and the only problem with it is that it’s hard to resist eating too much!

Seriously though, it is important to know what you’re doing with this recipe, because a batter that is too wet or too dry can make a significant difference in the texture of the finished product. But don’t let that intimidate you… If you follow the recipe, and use bananas that aren’t overly-big, you shouldn’t have any problem. Once you’ve done it a couple of times, you’ll be able to recognize if the consistency of the batter is not quite what you’re aiming for, and make adjustments accordingly.

My preference is to make a double-run (you can’t go wrong there!) and use five medium bananas. I also cut the oil and sweetener in half when doubling. With that method, I use a large cake pan such as a half-chafing dish, and the finished bread turns out more like a cake than a loaf. Either way though, it’s bound to be delicious.

Along with the banana bread, we’ve included three other tried-and-true dessert bread recipes, perfect for the holiday season. Testing them out well in advance will give you plenty of time to make sure you’re confident before serving them to friends and family… Well, that’s a good excuse anyway!

Banana Bread
yields 1 loaf

3 medium-small bananas, mashed
1 cup unrefined sweetener such as Rapadura
1/2 cup oil
1 1/2 cups whole wheat or spelt pastry flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup walnuts, chopped (optional but highly recommended)
1/2 cup raisins or chopped dates (optional)

1.  In a bowl, mix sweetener, mashed bananas and oil.
2.  In a separate bowl, sift dry ingredients and stir well.
3.  Mix dry and wet batter together. Add walnuts and raisins. Mix again.
4.  Pour into an oiled and floured loaf or cake pan. Bake in a pre–heated oven at 350° for 45–60 minutes, or until a paring knife/toothpick comes out dry.

Holiday Cranberry Sweet Bread
yields one 8″ cake pan

2 1/4 cups whole wheat or spelt pastry flour
1 tsp. baking soda, sifted
1 tsp. baking powder, sifted
1 cup unrefined sweetener such as Rapadura
2 tsp. powdered egg replacer
3/4 cup orange juice
1/2 cup oil
2–3 tsp. orange rind, grated
1/2 cup walnuts
1 cup cranberries, halved

1.  Sift the first five ingredients into a bowl and stir well.
2.  In a large bowl, whisk orange juice, oil and orange rinds.
3.  Add the dry to the wet batter and mix. Fold in nuts and cranberries.
4.  Place in an oiled and floured cake pan. Bake in a pre-heated oven at 350° for 30–40 minutes, until a toothpick comes out dry.

Holiday Pumpkin Bread
yields 1 cake or bread loaf

2 1/4 cups whole wheat or spelt pastry flour
1 tsp. baking soda, sifted
1/4 tsp. sea salt
2 1/2 tsp. powdered egg replacer
2–3 tsp. cinnamon
1 1/2 cups unrefined sweetener such as Rapadura
1/2 cup pecans/walnuts, chopped
1/3 cup oil
1 cup pumpkin (canned or fresh), cooked and blended
1/4 cup orange juice
1 tsp. vanilla
1/2 cup raisins

1.  Sift all dry ingredients together in a bowl and stir well.
2.  Mix together oil, pumpkin, orange juice and vanilla. Add to dry ingredients.
3.  Fold in raisins and nuts. Mix. Pour into an oiled and floured cake or bread pan.
4.  Bake in a pre-heated oven at 350° for 45–50 minutes for a cake, 60 minutes for a bread loaf. The bread is done when a toothpick comes out dry.

Sweet Cornbread
yields one 9″ x 9″ baking pan or skillet

2 1/2 cups tofu milk, thick (page 6)
1/2 cup oil
2 tsp. vanilla
1 1/2–2 cups unrefined sweetener such as Rapadura
2 cups whole wheat or spelt pastry flour, sifted
2 cups organic cornmeal, sifted
2 tsp. baking soda, sifted
1/2 tsp. sea salt

1.  In a blender, blend tofu milk with oil, vanilla and sweetener.
2.  In a bowl, sift pastry flour, cornmeal and baking soda. Add sea salt and mix well.
3.  Pour the liquid into dry ingredients and stir.
4.  Fill a lightly oiled and floured baking pan (or cast-iron skillet) half-way. Bake in a pre-heated oven at 400° for 35–40 minutes, until golden-brown and a toothpick comes out dry. It is important to bake thoroughly. Allow to cool before cutting.

•Optional ~ For a dinner corn bread, add diced onion and seasonings before baking.

Tofu Milk

Tofu milk is a home-made alternative to soy milk or other non-dairy milk. It is used for baking only, as it contains no sweetener or flavoring, so it wouldn’t taste good by the glass or on cereal! It is easily made by blending tofu with water.

To prepare 2 1/2 – 3 cups:

  • Rinse and drain 8 oz. (one cup) of organic medium-firm tofu.
  • In a blender, blend tofu with one cup water. Purée until smooth.
  • Add one more cup of water and blend.

These recipes have been reproduced from Incredibly Delicious: Recipes for a New Paradigm, which includes all sorts of tips to help make the transition to veganism easy and delicious.

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