VEGAN MOFO DAY 11
It seemed I missed the memo that fall is HERE. I woke up this morning to snow topped mountains. What a rude awakening! Where did the summer go??? Obviously, by missing the memo, I also thought I would be in the mood for green smoothie breakfasts this week, so I stocked up on a bunch of bananas. WRONG. There is not one part of me that wants a cold breakfast. I need comforting heat and spices (not to mention a FIREPLACE – if I had one!). So, I put my ripe bananas to great use. BANANA BREAD! Yes; again!
This time, I made it unlike I make it for ‘dessert’. I made it healthier, so it would be an acceptable and nourishing breakfast. Instead of white flour, I made it with 3/4 whole wheat flour, and instead of white sugar, I used brown. I also only used about 1/2 of the sugar that I put in my dessert recipe. I don’t want my banana breakfast bread to give me a sugar high! Then, when I was deciding what to add for a change, I roasted up some chopped walnuts and chestnuts and added those. It turned out WONDERFUL. Extremely fragrant, as I seasoned it with a mix of cinnamon, cloves, ginger and nutmeg; and light. I love how it remained moist, yet dry enough to eat with your hands. It easily crumbled apart and had a super airy texture. A definite winner in this weather!
My mom actually smelled it in the elevator and came to ask if she could have some!
Breakfast Banana Bread – whole wheat, brown sugar, walnuts, chestnuts, soy milk, cinnamon, cloves, ginger, nutmeg…
This is the recipe.
1.5 cups whole wheat flour
1/2 cup white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2-3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger
2 ripe bananas, mashed
1/2 cup canola oil
2 teaspoons lemon juice
1 tablespoon vanilla extract
1/4 cup roasted walnuts, chopped
1/4 cup roasted chestnuts, chopped
Preheat the oven at 180C (350F)
In a medium bowl, mix together dry ingredients. In a separate bowl, whisk together wet ingredients. Mix in the wet ingredients into the dry. Whisk until smooth. Add in the chopped nuts. Pour into a prepared baking pan and bake for 50-60minutes, until a toothpick inserted into the middle of the loaf comes out clean. Let cool and enjoy with a steaming cup of coffee (decaf for me!).