Fragrant Vanilla Cake

Tag: banana

  • Vegan Marbled Banana Coffeecake with Pistachio Streusel

    Vegan Marbled Banana Coffeecake with Pistachio Streusel

    Having over ripe bananas is always fun, because it allows me to think of something interesting to make with them! Banana bread is a go to but I thought I’d be a little more creative when I had some recently and make some Vegan Banana Marble Coffeecake with Pistachio Streusel! It turned out so yummy I had to share!

    I chose marble because both chocolate and vanilla sounded good and I wanted the best of both worlds so didn’t want to have to choose between them. Marble cake was always a favorite of mine for birthday cake growing up. This cake is actually pretty simple to make despite it being marble, you just divide the batter on two and mix cacao powder into one half.

    I used whole wheat pastry flour in this but if you prefer all purpose flour or even a gluten free all purpose baking flour (such as Bobs Red Mill Gluten Free All Purpose Baking Flour which I have used with good results) you could use either of those instead.

    Coffee cake needs a good streusel so I made one with vegan butter and pistachios and it made the so delicious! It smelled amazing while baking and I couldn’t wait to try it! When it was all cooled down and ready to go we dove in and it was amazing! Sweet and delicious with the vanilla and chocolate swirled banana cake and crunchy buttery streusel with nutty pistachios! This is wonderful with a cup of coffee. If you are in the mood for something of the baked banana variety, definitely give this Vegan Banana Marble Coffeecake with Pistachio Streusel a try!

    Vegan Marbled Banana Pistachio Coffeecake

    Makes one 9×9 inch one layer cake

    Ingredients:

    Streusel:

    • 1 1/4 cups all-purpose flour
    • 1/2 cup brown sugar
    • 1/2 teaspoon cinnamon
    • 3/4 teaspoon salt
    • 1/2 cup plus 2 Tbsp cold vegan butter, cut into small pieces
    • 1/2 cup chopped pistachios

     

    Cake:

    • 3 cups whole wheat pastry flour
    • 1 1/2 cups maple sugar or brown sugar
    • 1 1/2 tsp baking powder
    • 1 tsp sea salt
    • 1/4 cup ground flax seed
    • 3/4 cup filtered water
    • 1/4 cup avocado oil
    • 1/2 cup mashed banana
    • 1 cup oat milk or other plant based milk
    • 1 Tbsp pure vanilla extract
    • 1/4 cup unsweetened cocoa powder

     

    1. Preheat oven to 350F degrees, and line a 9×9 inch square cake pan with parchment on the bottom and oil the sides.
    2. For the streusel, combine the flour, sugar, cinnamon, vegan butter and sea salt and scrunch together with your hands until it has clumped together into pea sized pieces.  Mix in the pistachios and set aside in the refrigerator.
    3. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    4. Mix together the ground flax seed, and water.
    5. Add the flax mixture, avocado oil, banana, oat milk, and vanilla to the flour mixture and beat with an electric mixer for about a minute (or a little longer if doing it by hand with a whisk).
    6. Divide between 2 bowls. Whisk the cocoa powder into one of the bowls.
    7. Spoon the cake batters into the prepared pan by the heaping Tbsp alternating between the two.  When they are all spooned into the pan, swirl with a knife.
    8. Pour the streusel over the cake, spreading it out evenly.
    9. Place the cake in the oven and bake for about an hour to an hour and 5 minutes until the cake is done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    10. Remove from the oven and let cool at least 30 minutes before cutting.
    11. Enjoy!

     

  • Vegan Banana Bread Muffins

    Vegan Banana Bread Muffins

    Banana bread has always been my go to for over ripe bananas on the counter.  My Mom used to make my Grandma’s recipe for it, which I then veganized and  it is always so good!  I switch up the add ins, sometimes I will just make it plain, sometimes with chocolate chips, sometimes with nuts or dried fruit like dates.  But I think my favorite is just with the chocolate chips which is what I decided to make last weekend.  I switched it up though and made it into Vegan Banana Bread Muffins instead of just a loaf because I thought it would be easier to share, and bake a lot faster.  Plus I love muffins!

    I love banana bread because it is so simple to make and this recipe is no exception.  I used whole wheat pastry flour for the flour but you could use all purpose if that is what you have on hand, or even a gluten free all purpose if you would like to make this gluten free.  I have used Bob’s Red Mill Gluten Free All Purpose Flour with good success.  I use brown sugar in this because that is what Grandma used, but I have also made it with maple sugar and enjoyed that as well.  I like the caramel flavor of both as well so it is a good choice.

    For the milk I used oat milk but you can use any plant based unsweetened milk.  For the oil I used avocado, because it has a nice buttery flavor that works well in baked goods.  But another neutral oil like grape seed would work as well.  I added in vegan chocolate chunks, but you can use chocolate chips, or feel free to use another add in like chopped nuts or dates like I mentioned earlier, those are delicious as well!  The batter was super yummy even before baking!  Yes I did try it, one of the best parts of baking!

    These smelled amazing while baking, my kitchen filled with the heavenly aroma of sweet bananas and chocolate! I could not wait to try one!  And I did not wait long.  To be honest, I waited about 5 minutes then ate a super hot one, then had to have another one a little later.  My husband enjoyed them as well!  They were soft and delicious, sweet with banana flavor and vanilla the rich gooey chocolate chips the perfect add in!  If you are in the mood for some banana bread, definitely give these Vegan Banana Bread Muffins a try!

    Vegan Banana Bread Muffins

    Makes 1 loaf

    Ingredients:

    • 1 cup brown sugar or maple sugar
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water (allowed to sit 15 min. before using)
    • 1/2 cup oat milk*
    • 2/3 cup mashed ripe bananas
    • 1/4 cup avocado oil
    • 1 tsp pure vanilla extract
    • 1 1/2 cups organic whole wheat pastry flour*
    • 1 tsp baking soda
    • 2 tsp cider vinegar
    • 1/2 cup vegan dark chocolate chunks or chips

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a 12 cup muffin tin with liners.
    2. In a large bowl, whisk together the sugar, flax mixture, oat milk, bananas, oil, and vanilla until smooth.
    3. Whisk in the flour and baking soda, then the vinegar until combined.
    4. Fold in the dark chocolate chips until evenly distributed.
    5. Spoon the batter into the prepared tins, place in the oven and bake for about 20 minutes until a toothpick inserted into the center comes out almost clean with a few crumbs attached.
    6. Remove from the oven and let cool slightly before enjoying.

     

    Muffins keep at room temperature for up to 3 days in an airtight container or wrapped, in the refrigerator for up to 1 week, or frozen for up to 4 months.

    *Notes:

    You can use any type of unsweetened plant based milk in this recipe, such as soy, almond or coconut instead of the oat if that is what you have on hand.

    If you would like to make a gluten free version of this bread, swap the whole wheat flour for Bob’s Red Mill gluten free all purpose baking flour (I have tried this brand and know it works well for recipes like this).

  • Vegan Banana Snickerdoodle Cookies

    Vegan Banana Snickerdoodle Cookies

    I make vegan snickerdoodles at work, and they are one of my best selling cookies.  I have to say, they would be one of my top choices as well, they are pretty darn delicious with their chewy texture, sweet sugar cookie flavor and aromatic cinnamon sugar coating.  Snickerdoodles weren’t something that we made in my family growing up, we usually just made plain sugar cookies (which I also love), so when I first enjoyed a snickerdoodle in high school at a coffee shop I thought it was just heavenly and something that I should try making at home.  So, my friend and I made home made ones when we were having a girls night and they were amazing!  I have since come up with a vegan recipe which is what I make at work, and sometimes at home. Last weekend I decided to make some, but I realized I didn’t have any apple sauce (which is the secret ingredient to give them amazing texture), so I decided to substitute mashed banana instead and make Vegan Banana Snickerdoodle Cookies!

    Why not?! After all I love banana and it goes so well with cinnamon.  I improvise a lot when it comes to baking, because I don’t want to make extra trips to the store and I like to use what I have.  In this way, a lot of times bananas, apple sauce, mashed sweet potato and pumpkin are pretty interchangeable in a recipe like this so you can go with what you have on hand!  The flavor will be a little different of course, but this time the idea of a banana bread flavored snickerdoodle sounded amazing!

    I did swap the granulated sugar in the recipe for brown because I thought it suited the banana better, and I used whole wheat pastry instead of all purpose because that is what I prefer to use at home most of the time.  I honestly don’t notice the difference besides color in a cookie recipe between the two anyhow and I try to make my recipes a little healthier at home. Also this is quite a bit scaled down recipe compared to one I would make at work, since I prefer to make smaller batches at home.  This way I don’t end up with waaayyy too many cookies that I have to gift to people since my husband and I can’t eat more than a normal sized batch and the freezer gets full fast lol.  In case you are wondering, that is where the leftovers from the things I make go so we can enjoy them over time. They stay as fresh as the day I made them that way!

    These cookies baked up beautifully!  My kitchen smelled heavenly like the aroma of banana bread and cinnamon!  I could not wait to try one!  Luckily they only had to cool down for a little bit until they were cool enough to sample.  They were soft sweet and delicious, flavored like banana bread with the texture of a snickerdoodle! If you have some ripe bananas on hand definitely give these Vegan Banana Snickerdoodle Cookies a try!

    Vegan Banana Snickerdoodle Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups brown sugar or maple sugar
    • 1/2 cup well mashed banana at room temperature
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 3/4 cup granulated sugar mixed with 2 tsp cinnamon for coating

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with foil.
    2. In a large bowl, mix together the coconut oil, sugar, banana and vanilla extract until well blended.
    3. Mix in the salt, baking soda and baking powder, then the flour until smooth.
    4. Place the cinnamon and sugar mixture in a bowl.
    5. Form the dough into 1 1/2 inch balls, roll them in the cinnamon sugar mixture, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly and sprinkle with additional cinnamon sugar.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.

     

  • Vegan Banana Bars with Cream Cheese Frosting

    Vegan Banana Bars with Cream Cheese Frosting

    The deli that I work in makes banana bars with cream cheese frosting that are really popular with the customers.  I could not try them however because they are not vegan but they sounded really good to me, so I decided to make my own Vegan Banana Bars with “Cream Cheese” Frosting at home! My Mom used to make a banana cake with cream cheese frosting that I loved as a kid, so I knew these would be really good!  Cream cheese frosting was always my favorite growing up, which is why I have always been a carrot cake fan.  Don’t get me wrong, buttercream is delicious but there is just something about that little tang of the cream cheese in the cream cheese frosting that makes that type of frosting so good!

    For these bars, I veganized them by replacing the eggs with flax eggs, and the butter with avocado oil which I feel has an almost buttery flavor so it is my favorite to use in baking. I like flax eggs, because I always have flax seeds on hand and they seem to work well in my baked goods.  Most of my vegan cookie recipes at work use them as an egg replacement. I made these a little bit healthier too than usual banana bars, by using whole wheat pastry flour and maple sugar for a bit less processed version.  If you wanted to use granulated sugar and all purpose sugar though, you can use those instead and the bars will be a bit lighter in color (but it won’t affect the flavor much).

    They smelled amazing while baking and I could not wait for them to cool so I could frost them!  I love the heavenly aroma of anything banana!  For the frosting I used vegan cream cheese beat together with a touch of plant based milk, vanilla and powdered sugar.  You could use half vegan butter and half cream cheese, but I actually like more of a cream cheese flavor in my cream cheese frosting, so even before I was vegan I would just use all cream cheese.  If you want it more subtle use 4 oz butter and 4 oz cream cheese instead of the 8 oz cream cheese. Either way it will be delicious!  This frosting was sooo good I could have eaten it with a spoon but I knew it would be even better on the bars.

    The finished product turned out so yummy!  Soft, sweet banana scented bars with luscious vanilla cream cheese frosting!  The perfect partner for a mid morning cup of coffee which is exactly what I enjoyed mine with!  If you have some really ripe bananas on your counter just begging to be used in something, these Vegan Banana Bars with Cream Cheese Frosting are the perfect thing to make with them instead of the same old banana bread.

    Vegan Banana Bars with Cream Cheese Frosting

    Makes 20

     

    Ingredients:

    • 1 cup maple sugar or granulated sugar
    • 1 cup mashed very ripe bananas (2 medium)
    • 1/3 cup avocado oil (or melted coconut oil)
    • 2 Tbsp ground flax seed mixed together with 1/4 cup plus 2 Tbsp filtered water allowed to sit 5 minutes
    • 1 cup organic whole wheat pastry flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 teaspoon salt

     

    Frosting:

    • 8 oz vegan cream cheese, at room temperature
    • 1 Tbsp plant based milk
    • 1 teaspoon vanilla
    • 2 1/2 cups powdered sugar

     

    Instructions:

    1. Preheat oven to 350F degrees, and oil and line a 9×13 2 inch high pan.
    2. In a large bowl, whisk together the sugar, bananas, oil and flax mixture until smooth.
    3. Whisk in the flour, baking powder, baking soda, cinnamon, nutmeg and sea salt.
    4. Spread the batter out in the prepared pan, and bake for 25-30 minutes until the bars are baked in the center and a toothpick inserted into it comes out clean. Remove from the oven and let cool completely.
    5. To make the frosting, beat the cream cheese, butter, milk and vanilla until smooth in a bowl with an electric mixer. Beat in the powdered sugar 1 cup at a time until smooth.
    6. Spread the frosting over the bars, cut into 20 bars, and serve!
  • Vegan Banana Chocolate Shortcakes

    Vegan Banana Chocolate Shortcakes

    I love a good strawberry shortcake, especially in summer.  Other berry shortcakes are good as well, and I have even made an apple shortcake for fall.  But it occurred to me when I was making some banana scones the other day that I have never seen a banana shortcake!  So I decided to make one last week.  I should explain that the scone dough I make is the same dough I use for my shortcake biscuits. So I just saved one of my banana chocolate chip scones as the biscuit and made them double banana chocolate!

    These are some of the most delicious shortcake biscuits I have ever had.  The are not tough or spongy, they are light and tender with a crusty layer on the outside and you would swear they contained butter, but they are rich from the coconut oil.  These ones had vegan chocolate chips and banana slices in them as well!  The filling for these is a little easier than the strawberry ones because the filling doesn’t require cooking. I just sliced up some sweet bananas!  Since they are tender and flavorful as is.

    I made some vanilla coconut whipped cream for the filling as well and I knew it would be heavenly with the biscuits and bananas!  But these needed chocolate as well, so I whipped up a quick and easy chocolate sauce!  Once they were all layered and ready to enjoy, I could not wait to try one!  Not that I hadn’t been tasting the components 0f them as I went anyway but I knew once they were all together they would be awesome!

    They were totally heavenly!  The rich, buttery scone was perfect with the sweet chocolate sauce, fluffy vanilla scented cream and bananas! I don’t know why other people don’t make banana shortcakes.  They are super delicious and definitely worth trying if you are a banana fan or have bananas on hand!

    Vegan Banana Chocolate Shortcakes
    Serves 4

    Ingredients:

    Shortcake biscuits:
    • 1 1/4 cups organic whole wheat pastry flour
    • 1/4 cup maple sugar or coconut sugar
    • 1/2 tsp plus 1/8 tsp baking powder
    • 1/8 tsp sea salt
    • 1/4 cup solid coconut oil, cut into chunks
    • 1 banana, sliced
    • 1/4 cup vegan chocolate chips
    • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    • 1 tsp pure vanilla extract

     

    Coconut whipped cream:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid

     

    Bananas and chocolate sauce:

    • 1/2 cup almond butter (or your favorite nut butter)
    • 3 Tbsp maple syrup
    • 2 Tbsp cacao powder or unsweetened cocoa powder
    • 1/4 cup filtered water (or as needed)
    • 4-5 large bananas, sliced

     

    Instructions:

    1. Preheat oven to 400 degrees with the rack at the center position.
    2. Meanwhile, to make biscuits, in a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, along with the pecans, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.  Cut into 4 squares, then shape them into circles and place on a parchment lined baking tray.
    3. Place biscuits in the oven and bake for about 20-25 minutes until starting to brown and done in the middle  (but not over-baked).
    4. Remove biscuits from the oven and let cool.
    5. For the whipped cream, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes to one hour.
    6. To make the fudge, whisk together the almond butter, maple syrup, cacao powder, and filtered water until smooth, adding a little more water if too thick.
    7. To assemble, slice a biscuit in half (carefully), spoon some bananas over it and drizzle with some fudge.  Top with some coconut cream over that and top with another biscuit and more coconut cream, bananas and fudge.  Repeat with the other 4.  Serve!
  • Vegan Banana Cake Roll with Cream Cheese Filling

    Vegan Banana Cake Roll with Cream Cheese Filling

    Roll cakes used to intimidate me, but now I find that they are easier to make than a layer cake because the frosting is far less fussy (if they have any). So when I had some over ripe bananas and I was craving banana cake this week, that is what I decided to make. I rarely end up with over ripe bananas lately because I eat a lot of them but I bought too many so it was the perfect time to make a cake!  Sure you can freeze them and make ice cream or a smoothie but cake is far more fun!  Plus I had never made a banana roll cake and I was excited about it.

    When I was in college I bought a book with many really good baking recipes and it contained a banana cake with cream cheese frosting that quickly became one of my family’s favorites.  We made it for birthdays, holidays and celebrations and everyone loved it.  I have since veganized it and made it healthier and this roll cake is based off of that recipe because I knew it would be delicious!

    The cake batter is actually completely sweetened with dates and bananas, and it makes for a sweet soft cake that rolls more easily an is far less likely to break when rolling. My main tip for rolling these is chill them until they are completely cool, make sure the frosting is the right consistency and then once you have spread it on evenly use the parchment to assist you at rolling it tightly, peeling it off as you roll.  You will get the hang of it don’t worry.

    I filled this with a rich and creamy faux cream cheese frosting and it was perfect!  I decided to make a sweet banana cream frosting for the outside.  It was so good!  Soft and sweet, scented with banana and vanilla with a luscious creamy frosting!  If you have over ripe bananas on hand, you know what to do with them!

    Vegan Banana Cake Roll with Cream Cheese Filling
    Makes one 15 inch long rolled cake, serves 8-10

    Ingredients:

    15×10 inch jelly roll pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour*
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
    • 1/4 cup almond butter
    • 1 Tbsp pure vanilla extract
    • 1 cup mashed banana
    • 2 Tbsp apple cider vinegar

     

    Filling:

    • 1 15 oz can full fat organic coconut milk  (you want a brand that is mostly the thick cream like Thai Kitchen full fat coconut milk or coconut cream or it will not work and won’t thicken), chilled
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 3/4 cup melted coconut butter (warmed to liquid)*

     

    Frosting:

    • 1 cup full fat organic coconut milk  (you want a brand that is mostly the thick cream like Thai Kitchen full fat coconut milk or coconut cream or it will not work and won’t thicken), chilled
    • 1/2 cup mashed banana
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 3/4 cup melted coconut butter (warmed to liquid)*

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line a 15 x 10 inch jellyroll pan with parchment paper.
    3. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick.
    4. Whisk flour, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.
    5. Place dates, reserved water, almond butter, banana, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    6. Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-20 minutes.
    7. Cool cake completely.
    8. To make the filling, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to assemble.
    9. When ready to assemble, spread filling over the top of the cake, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling.  Let chill in the freezer once rolled for a few hours before frosting the outside.
    10. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to frost.  Spread the frosting over the outside of the cake, and serve!

     

    Keeps for up to 1 week covered in the refrigerator.

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

    *If you don’t have coconut butter but you have cacao butter, you can sub melted cacao butter for the coconut butter and the cake will have a white chocolate flavored frosting/filling.

  • Vegan Dark Chocolate Peanut Butter Swirled Banana Bread

    Vegan Dark Chocolate Peanut Butter Swirled Banana Bread

        

    Banana bread was always one of my favorite baked goods growing up.  Whenever we had over ripe bananas on hand, my Mom would make my Grandma’s banana bread recipe, and it was always so good. She would usually swap out the nuts for chocolate chips and that was my favorite way to enjoy it!  Now I like to switch up my recipes and try new things though, so last weekend when I decided that banana bread sounded good I made an extra delicious one.  Some dark chocolate peanut butter banana bread.  Ever since I finished off my Valentine’s day peanut butter cups, I have been craving more PB and chocolate! 

    It was super easy to make too, which I appreciated since I wanted to spend a lot of time outside instead of just in the kitchen since the weather has been a lot nicer.  Before last weekend it was below freezing (and below zero a lot of days) for about 2 weeks, so it was hunker down weather.  Not anymore, but I enjoy coming back inside to enjoy delicious treats like this banana bread! 

    It actually contains no oil, since I use peanut butter in place of it for the richness in this recipe. The batter is amazing too even before baking!  Yes of course I had to taste it, wouldn’t want to forget an important ingredient and I had to make sure the flavors were balanced.  I also had to lick the bowl though of course. I made the batter chocolate peanut butter, and also added dark chocolate chunks and peanut butter swirls to make this extra good. 

    It smelled so heavenly while baking, I could not wait to try it!  Once it had finally cooled down enough to enjoy, I had to try a slice!  It was sooo good!  Moist and soft but light, with plenty of sweet banana flavor, rich dark chocolate and gooey chocolate chips so perfect with the smooth peanut butter!  This is not my Grandma’s banana bread, but I know she would approve and love it if she were still around.  If you are a chocolate and peanut butter fan like me, definitely give this a try! 

    Vegan Dark Chocolate Peanut Butter Swirled Banana Bread 

    Makes one loaf 

    Ingredients:

    • 1 cup coconut sugar
    • 3/4 cup smooth peanut butter
    • 1 cup mashed ripe organic bananas
    • 1 ½ Tbsp ground flax seed mixed with 4 ½ Tbsp filtered water
    • 1 ¼ cups organic whole wheat pastry flour
    • ¼ cup cacao powder
    • ½ tsp sea salt
    • ½ tsp baking soda
    • 1/8 tsp baking powder
    • ¾ cup chopped vegan dark chocolate chips or chunks
    • 1/2 cup smooth peanut butter

     

    Instructions:

    1. Preheat the oven to 350F degrees, and lightly oil an 8×4 inch loaf pan.
    2. Whisk together the coconut sugar, peanut butter, banana and flax mixture in a large bowl.
    3. Add the flour, cacao powder, sea salt, baking soda and baking powder and whisk until smooth.
    4. Add the chocolate chips, and mix in until well distributed.
    5. Pour half the batter into the prepared pan, then spoon half the peanut butter over it by the Tbsp.  Swirl with a knife. Pour the remaining batter over that, drop the remaining peanut butter over it, and swirl with a knife.
    6. Place pan in the oven and bake for about 40 minutes or until a toothpick inserted into the center comes out almost clean with a few moist crumbs attached.
    7. Let cool on a rack for at least 20 minutes before enjoying.
  • Vegan Gingerbread Banana Bread 

    Vegan Gingerbread Banana Bread 

    Last weekend Eric and I drove up north to Banning State Park in Minnesota to enjoy the fall colors, and it was honestly some of the most spectacular scenery I have seen this time of the year.  The conditions seem to be just right this year, it stayed warm pretty long, and everything is vibrant right now. Everyone else seemed to have the same idea, it was more packed there than I have ever seen it with lines that seemed like a mile long of cars parked outside the parking lot.  We went on about a 5 mile hike to this waterfall and back and hammocked along the way and it was a fun day but we were both pretty tired for the ride back.  While in the car I had time to think about what I felt like baking on my day off.  There was a chill in the air which had me craving warming spices.

    I had some over ripe bananas at home, so I thought a spiced banana bread might be good. But then I remembered how much I liked gingerbread and decided to make it a gingerbread spiced loaf!  I know gingerbread season is usually a bit later into the holidays but why not make something gingerbread now?!  It was the perfect thing to make, because it is easy, and I knew I would love it.

    I tweaked the base for my Grandma’s banana bread recipe, adding in molasses and spices and even the batter was delicious. I always liked gingerbread in the fall, and in fact when I was in cross country I would make cookies for the team and use my acorn cookie cutter to make gingerbread acorns with a maple glaze that we all loved. Speaking of which, I need to make a veganized version of those!  But for now this banana bread was what I was excited about.

    I added in pecans to give it a nice crunch, and it was ready to go into the oven. It made my kitchen smell amazing!  The aroma of warming spices always makes me happy.  I could not wait to try it! Once it was all cooled and ready to cut I was super excited!  It was sooo good!  Moist and delicious but not too heavy with a sweet banana flavor that was perfect with the ginger and the rich molasses! If you have bananas on hand, now you know what to make next!

    Vegan Gingerbread Banana Bread 

    Makes 1 loaf

    Ingredients:

    • 1 cup maple sugar*
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water (allowed to sit 15 min. before using)
    • 1/2 cup oat milk*
    • 2/3 cup mashed ripe bananas
    • 1/4 cup avocado oil*
    • 1 Tbsp molasses
    • 1 tsp pure vanilla extract
    • 1 1/2 cups organic whole wheat pastry flour*
    • 1 tsp cinnamon
    • 1 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp ground cloves
    • 1 tsp baking soda
    • 2 tsp cider vinegar
    • 1/2 cup chopped pecans

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil an 8×4 inch loaf pan.
    2. In a large bowl, whisk together the sugar, flax mixture, oat milk, bananas, oil, molasses and vanilla until smooth.
    3. Whisk in the flour, baking soda, cinnamon, ginger, nutmeg, and cloves then the vinegar until combined.
    4. Fold in the pecans until evenly distributed.
    5. Pour the batter into the prepared pan, place in the oven and bake for about 1 hour until a toothpick inserted into the center comes out almost clean with a few crumbs attached.
    6. Remove from the oven and let cool before removing from the pan.

     

    Bread keeps at room temperature for up to 3 days in an airtight container or wrapped, in the refrigerator for up to 1 week, or frozen for up to 4 months.

    *Notes:

    Instead of the maple sugar, you could also use coconut sugar or granulated sugar if you prefer those.

    You can use any type of unsweetened plant based milk in this recipe, such as soy, almond or coconut instead of the oat if that is what you have on hand.

    If you would like to make this oil free, use 1/4 cup almond butter ( or your favorite nut or seed butter) instead of the oil.

    If you would like to make a gluten free version of this bread, swap the whole wheat flour for Bob’s Red Mill gluten free all purpose baking flour (I have tried this brand and know it works well for recipes like this).

  • Vegan Peanut Butter Chocolate Banana Granola

    Vegan Peanut Butter Chocolate Banana Granola

    I made a chocolate peanut butter roll cake last week, and it was so good that I am keeping the chocolate peanut butter theme going. Not with a dessert this time though, with a delicious snack!  My last batch of granola was running low, and it is something that I need to keep in my pantry at all times for when the craving hits!  So it was time to make a new batch. I did not want to have to buy ingredients to make, it so I used what I had on hand. I always of course have chocolate and peanut butter, and I decided to add banana to the mix, because why not?  It is such a heavenly combo!

    I have been making granola for about 15 years, ever since I discovered that home made was healthier than store bought, as well as fun because I can make my own flavors.  It is really easy to make as well!  I am a huge oat lover, so I always have plenty on hand to make stuff like this. I add coconut to the base as well to give it sweetness as well as extra crunch!  But of course if you are not a fan, you could just use additional oats.

    Instead of using oil to coat this granola like traditional granola, I prefer to use a nut butter and pureed fruit (or vegetable) mixture. In this case it was banana, but I have used pumpkin, apple and sweet potato purees before as well with good results! You wouldn’t think that it would get as crispy, because sometimes when you sub them for oil in things like cookies they are soft, but this granola crisps up nicely!  I sweetened it with maple syrup this time.

    It smelled so good while baking!  Like chocolate chip peanut butter oatmeal cookies, which were one of my favorites growing up.  I added chocolate chips as well once it had finished baking (since they melt).  It was sooo good! This is one of those things that you can’t stop sampling while it is cooling on the stove. Or at least I can’t. It is so munchable!  If you are a granola fan, definitely give this a try!

    Vegan Peanut Butter Chocolate Banana Granola
    Makes 6 cups

    Ingredients:

    • 3 cups organic gluten free old fashioned rolled oats
    • 1 1/2 cups peanuts
    • 1 cup pecans
    • 1 cups finely shredded, dried unsweetened coconut
    • 1/2 cup mashed bananas
    • 1/4 cup maple syrup
    • 1/2 cup peanut butter
    • 3 Tbsp cacao powder
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 cup vegan dark chocolate chips

     

    Instructions:

    1. Line a large baking sheet with non-stick foil, and spray with cooking spray.
    2. Preheat the oven to 350F and set rack at the medium position
    3. In a large bowl, combine oats, nuts, and coconut, and set aside.
    4. In another bowl, whisk together banana, maple syrup, peanut butter, cacao powder, sea salt, and vanilla extract until well combined, then pour over oat mixture and toss to coat until completely blended.
    5. Pour out onto prepared baking sheet, and spread out evenly.
    6. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool.
    7. Stir in chocolate chips.
    8. Enjoy!
  • Vegan Banana Caramel Rolls

    Vegan Banana Caramel Rolls

    Easter is coming up next weekend, and although it will be a little different this year, me and my family will still be enjoying good food.  Honestly, most years we go out to dinner for Easter, so it will be nice to make some of the traditional things I enjoyed growing up and share with my family.  It has been quite a few years since we cooked for ourselves and enjoyed a meal at home. Growing up, my Mom always hosted Easter, and it will be like old times, except with only 3 people instead of 10.  We are making a veganized version of cheesy potatoes I loved growing up, and I am going to make some maple dijon glazed tempeh instead of the ham we used to have, and a couple of flavorful salads.  Plus, we need some sweet rolls, because those were one of the other favorites we always had.

    So, last weekend I baked some vegan banana caramel rolls, and I am going to freeze some for us to enjoy next weekend (since I won’t have time to make them then). I am still working (I work in a grocery store deli), so even with all of the shut downs it doesn’t mean I have tons of extra time. Caramel rolls were one of my favorite things that were served with the Easter meal and my veganized version is just as good! 

    This time I decided to make banana, because banana and caramel go so well together, and also the banana gives them a nice soft texture and a little sweetness. For the dough I used my whole wheat pastry flour as the base, with banana and coconut milk to give it a nice soft texture.  I usually use a flax egg too, but the banana worked just fine to make them tender.  The dough is soft and kneads up nicely.  I find it kind of stress relieving to knead out dough!  I spread a date caramel on the inside so these would be nice and sweet, and still just as delicious as the original but a bit healthier.

    They baked up beautifully, and smelled amazing while baking!  I spread more caramel over them after they baked and could not wait to try one!  These are sooo good warm from the oven!  If you are a caramel roll fan, definitely give them a try!  They would be perfect for your Easter brunch too!

    Vegan Banana Caramel Rolls

    Makes 12

    Dough:

    • 1/4 oz active dry yeast
    • 1/2 cup warm water ( 105-110F degrees)
    • 1/2 cup warm coconut milk (I warmed it up on the stove)
    • 3/4 cup mashed banana
    • 1/4 cup maple sugar or coconut sugar
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 3 3/4 cups whole wheat pastry flour or as needed

     

    Caramel Filling/Topping:

    • 1 1/2 cups soft, pitted medjool dates (if not soft, soak them in filtered water 30  minutes and drain well before using)
    • 3/4 cup pecan butter (raw cashew butter or almond butter would also work if you don’t have pecan)
    • 1/2 cup filtered water (or as needed)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, banana, maple sugar, vanilla extract, salt and mix together to combine.
    3. Add the yeast, and 2 cups of flour and mix to combine.
    4. Add the remaining 1 3/4 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little more flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. Meanwhile to make the caramel, add all ingredients to a blender or food processor and blend until completely smooth (if it is too thick, add a touch more water, you want it spreadable at this point, but will add more liquid later for topping the rolls with half the mixture).
    8. When it is ready, turn out onto the counter or a board and roll out into a 9 x 15 inch rectangle.
    9. Spread about half the caramel evenly over the dough.
    10. Roll it up, then cut the roll into 12 pieces.
    11. Oil an 8×8 inch square baking pan, and place them in the pan.
    12. Cover and let rise for 45 minutes.
    13. Meanwhile heat the oven to 350F degrees.
    14. When the rolls have risen for 45 minutes, place them in the preheated oven and bake for about 30 minutes until starting to brown and cooked through.
    15. Remove from the oven and let cool 15 minutes.
    16. Whisk a little more maple syrup or water into the remaining caramel if it seems too thick to pour over the rolls.
    17. Pour the caramel over the rolls, sprinkle with the pumpkin seeds and enjoy!

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

  • Vegan Chocolate Banana Cream Pie

    Vegan Chocolate Banana Cream Pie

    About 10 years ago, there was a really good local upscale restaurant (that has sadly since closed) that my Mom and I would visit often, and they had amazing banana cream pie.  I can’t say that I had eaten much banana cream pie before I had it there, but after I had tried it, I ended up making my own at home quite a few times because I craved it and it was so good!  I love recreating things I try when I am at restaurants.  It has been ages since I made a banana cream pie though, I don’t think I have made one in 2 years.  So I figured it was about time!  Last week I made a chocolate banana cream pie!

    I had bought a whole bunch of bananas, but wasn’t feeling like just eating them by themselves and they were getting perfectly ripe, so it was perfect!  Also, my Mom’s birthday was last weekend and since she enjoyed that other banana pie so much, I thought this one would be good to share with her! She is not really a cake person, so I don’t usually bake a cake for her birthdays, usually a pie.  I knew this one was going to be good!

    I thought about making a baked crust, but I wanted a chocolate crust, and not one made from cookies so I made a no bake press in crust instead and it worked out great plus was much easier to make.  For the filling, I used plenty of bananas with cashew butter and coconut butter to create a creamy dreamy texture.  It tasted amazing too!  Like chocolate banana ice cream.  Maybe I just think that because I am a fan of nice cream (banana based ice cream) and I used to make that often, but it is so good!

    I added in a layer of bananas, then topped it off with plenty of vanilla coconut whipped cream!  That is one thing I have to have on my banana cream pie is coconut whipped cream piled high!  The pie was sooo heavenly!  That chocolate in the filling made it even better than just an original banana cream pie, and it was so rich and delicious you would never guess it was vegan and gluten free!  If you are a banana cream pie person, definitely give this a try!

    Vegan Chocolate Banana Cream Pie
    Makes one 8 inch pie

    one 8 inch pie pan, or removable bottom tart pan

    Ingredients:

    crust:

    • 1 cup finely shredded dried coconut
    • 1 cup gluten free organic rolled oats (or additional coconut)
    • 2 Tbsp cacao powder
    • 1/4 tsp sea salt
    • 1/2 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)
    • 1 Tbsp raw cashew butter

     

    Filling:

    • 1 cup mashed organic banana
    • 2 Tbsp raw cashew butter
    • 1/4 cup plus 2 Tbsp coconut butter (not oil), warmed to liquid
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 3 Tbsp cacao powder or unsweetened cocoa powder
    • 2 organic bananas sliced

     

    Topping:

    • 1 15 oz can full fat coconut milk (the kind that is at least 3/4 of the can thick cream or it will not work in this recipe, I used Thai Kitchen brand)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 2/3 cup coconut butter (not oil), warmed to liquid
    • 2 Tbsp raw cashew butter

     

    For garnish:

    • Chopped vegan dark chocolate or chocolate chips

     

    Instructions:

     

    1. To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together.  Press the mixture into the 8 inch pie pan or 8 inch removable bottom tart oiled with coconut oil.  Place in the freezer while you prepare the filling.
    2. For the filling, combine all ingredients except the 2 sliced bananas in a blender and blend until smooth.  Pour into the prepared crust, and top with the banana sliced in an even layer. Place in the freezer while you prepare the cream topping.
    3. To make the topping, combine all ingredients in a blender and blend until smooth. Then place in the freezer, whisking every so often until it reaches the consistency of thick cream.
    4. Spread the whipped cream over the pie and place in the refrigerator to set for about 30 minutes.
    5. Garnish the top of the pie with vegan dark chocolate.
    6. Store any leftover pie in the refrigerator.

     

     

     

  • Grandma’s Banana Bread Veganized

    Grandma’s Banana Bread Veganized

    My Mom made the best banana bread when I was little. It was my Great Grandma’s recipe, passed down to my Grandma, then to my Mom.  Written out on a recipe card, from a time long before we could look up recipes online. I have tried many different kinds, we often had some at church gatherings back in the day, or neighbors brought some over, or they had it at potlucks and whatnot, but my Great Grandma’s recipe was the best. It was moist, and soft but not too dense (some banana bread gets a bit too dense for my tastes).  She always made it with walnuts for a little crunch, then my Mom modified that to add chocolate chips, which I always loved growing up.

    The thing I love about this bread is it is so easy to make too.  Surprisingly I have never tried to veganize this recipe, but I was thinking about making some banana bread last weekend and I thought, why not?!  I have her old recipe card, and I veganize old recipes from back in the day all the time.  It was about time after all. I missed that banana bread recipe.

    It was actually really easy to veganize. Eggs, milk, and butter would need to be substituted.  I swapped out the eggs for flax eggs which are usually my go to egg replacer. I always have ground flax seed on hand, since I use some in my oatmeal.  To make a flax egg, you just mix together 1 Tbsp ground flax seed and 3 Tbsp filtered water and allow to gel 15 minutes.  It works perfect in recipes like this or cookies.  I used oatmilk instead of the sour milk in the original recipe, and added a little cider vinegar to this one (for the sour) and it worked perfect!  Instead of the butter I used avocado oil, because it has a buttery flavor.

    I added the walnuts and the chocolate chips, because I used to love them both in the recipe.  I know some people don’t like nuts, so they could leave them out but I enjoy some texture. The bread smelled amazing while baking and I could not wait to try it!  It rose nicely in the oven and it was beautiful!  Once it had cooled and we were able to dive in, it was super delicious!  It tasted just like the bread I grew up with, and I am sure Grandma would be proud if she were still here to try it.  She always enjoyed when I shared my baked goods with her when she was not able to bake anymore.  If you are looking for a really good classic banana bread recipe, give this one a try!

    Grandma’s Banana Bread Veganized

    Makes 1 loaf

    Ingredients:

    • 1 cup maple sugar*
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water (allowed to sit 15 min. before using)
    • 1/2 cup oat milk*
    • 2/3 cup mashed ripe bananas
    • 1/4 cup avocado oil*
    • 1 tsp pure vanilla extract
    • 1 1/2 cups organic whole wheat pastry flour*
    • 1 tsp baking soda
    • 2 tsp cider vinegar
    • 1/2 cup chopped walnuts
    • 1/2 cup vegan dark chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil an 8×4 inch loaf pan.
    2. In a large bowl, whisk together the sugar, flax mixture, oat milk, bananas, oil, and vanilla until smooth.
    3. Whisk in the flour and baking soda, then the vinegar until combined.
    4. Fold in the walnuts and dark chocolate chips until evenly distributed.
    5. Pour the batter into the prepared pan, place in the oven and bake for about 1 hour until a toothpick inserted into the center comes out almost clean with a few crumbs attached.
    6. Remove from the oven and let cool before removing from the pan.

     

    Bread keeps at room temperature for up to 3 days in an airtight container or wrapped, in the refrigerator for up to 1 week, or frozen for up to 4 months.

    *Notes:

    Instead of the maple sugar, you could also use coconut sugar or granulated sugar if you prefer those.

    You can use any type of unsweetened plant based milk in this recipe, such as soy, almond or coconut instead of the oat if that is what you have on hand.

    If you would like to make this oil free, use 1/4 cup almond butter ( or your favorite nut or seed butter) instead of the oil.

    If you would like to make a gluten free version of this bread, swap the whole wheat flour for Bob’s Red Mill gluten free all purpose baking flour (I have tried this brand and know it works well for recipes like this).

  • Vegan Banana Bread Granola

    Vegan Banana Bread Granola

    Store bought granola has nothing on home made.  It is so much fun picking your own flavors and ingredients.  Although I have my favorites, I try to switch it up a lot according to what I have on hand and try new things.  I always keep a bag of granola in my pantry at all times, so I end up making it a lot.  Last week, I decided to make a banana bread granola.  What I mean by banana bread, is the flavors and ingredients that would be in a good banana bread.  Because banana bread is kind of breakfasty and snacky like granola.  Also I just love all of the flavors in it.

    I had all of the ingredients on hand so it was perfect!  I always have a big stock pile of oats because I eat them for breakfast every day anyhow.  I added in walnuts and almonds for the nuts.  Walnuts are traditional in banana bread, at least in my family and I just wanted a variety so I went with the almonds. I also added in coconut for extra sweetness and crunch.  I like a hint of cinnamon and nutmeg in my banana bread as well, because that is what my Mom and Grandma used to add to theirs.

    For the coating on the granola, I went oil free, replacing the banana with oil.  I have done this the last few times I made granola (replacing the oil with fruit or veggies).  I used pumpkin and sweet potato before and it worked great so I figured why not banana?  It is a similar texture.  You wouldn’t think that it would get crispy but it totally does!  And, you have an oil free crunchy snack!  I figure there is enough richness from the nuts and coconut already.  I sweetened it with maple syrup and added in a bit of almond butter (also in place of some of the oil) as well and it was the perfect coating.

    It smelled so good while baking!  Just like banana bread!  I could not wait to try it!  I did try some warm, and it was amazing but I had to wait for it to cool to add my final touch, the vegan dark chocolate chips!  My Mom always put chocolate chips in her banana bread so they were a must for this!  It was sooo good! Crunchy, sweet, a touch of salty, and so addictive.  I could not stop sampling it. Instead of buying granola at the store next time, whip up a batch of your own, it is so worth it!

    Vegan Banana Bread Granola
    Makes 6 cups

    Ingredients:

    • 3 cups organic gluten free old fashioned rolled oats
    • 1 1/2 cups raw walnuts
    • 1 cup raw almonds
    • 1 cups finely shredded, dried unsweetened coconut
    • 1/2 cup mashed bananas
    • 1/4 cup maple syrup
    • 1/2 cup pecan butter or almond butter
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 cup vegan dark chocolate chips

     

    Instructions:

    1. Line a large baking sheet with non-stick foil, and spray with cooking spray.
    2. Preheat the oven to 350F and set rack at the medium position
    3. In a large bowl, combine oats, nuts, and coconut, and set aside.
    4. In another bowl, whisk together banana, maple syrup, nut butter, spices, sea salt, and vanilla extract until well combined, then pour over oat mixture and toss to coat until completely blended.
    5. Pour out onto prepared baking sheet, and spread out evenly.
    6. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool.
    7. Stir in chocolate chips.
    8. Enjoy!
  • Vegan Banana Hazelnut Chocolate Pancakes

    Vegan Banana Hazelnut Chocolate Pancakes

    When you get a bunch of free bananas, you make banana goodies. Or freeze them for smoothies, but I already had some in the freezer so I made some banana bread pudding earlier this week, and then these banana hazelnut chocolate chip pancakes this weekend.  I guess I am in the mood for brunchy banana deliciousness.  I haven’t made pancakes in at least a few months so it was about time.  I actually decided to make them because I had a hectic long day at work after the holidays playing catch up and pancakes sounded like the perfect thing to calm down with.  There is something comforting about making pancakes and enjoying them in your PJs!

    I was going to go with just banana pancakes with caramel or syrup, but then I remembered that I had some Veggimins CBD Chocolate Hazelnut Spread from Raw Guru that I could drizzle over them. So I went with a banana chocolate chip hazelnut flavor combo.  I am one of those people who can’t just make plain anything so it isn’t surprising.  I love that these pancakes are so quick and easy to make so you can enjoy them fast!

    For the base, I used Bob’s Red Mill all purpose gluten free baking flour because it is what I happened to have on hand, but you could use whole wheat pastry flour if you don’t want them gluten free.  Next I added in bananas and maple syrup for sweetness plus some hazelnut butter for richness instead of oil.  Yes, these are oil free, and you would never guess by tasting them.  Lastly I stirred in some chocolate chips because why not?!

    They cooked up beautifully and smelled amazing and I could not wait to try them.  But first, I topped them off with bananas, some chopped hazelnuts and of course the Veggimins CBD Chocolate Hazelnut Spread.  I love that stuff, it is so good, and why not get your daily dose of CBD in chocolate form!  The pancakes were heavenly!  Sweet, filled with banana chocolate and hazelnut flavors and fluffy on the inside with gooey chocolate chips!  If you have some ripe bananas on hand, you know what to make now!

    Vegan Banana Hazelnut Chocolate Pancakes
    Makes 12

    Ingredients:

    Toppings:

     

    Directions:

    1. In a food processor, combine all pancake ingredients (except the chocolate chips) and process until just blended (alternatively you can whisk it if you don’t have a food processor), stir in the chocolate chips, pour into a bowl and set aside.
    2. To cook pancakes, preheat oven to 110 degrees. Heat a large ceramic non-stick* pan over medium heat. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, and cook another 2-3 minutes.
    3. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.

    *If you don’t have the Veggimins CBD chocolate hazelnut spread, you can whisk together 1/4 cup hazelnut butter (or almond butter or your choice of nut or seed butter) with 2 Tbsp unsweetened cocoa powder and 3-4 Tbsp maple syrup (or as needed to make it pourable), plus a pinch of sea salt instead.

    *Note: If you do not own a non-stick pan, you may need to lightly oil your pan to prevent sticking, if you do not mind these not being oil free.

  • Vegan Dark Chocolate Hazelnut Banana Muffins

    Vegan Dark Chocolate Hazelnut Banana Muffins

    Last weekend we took a trip up north to Duluth and we had to stop at a couple of gas stations along the way. I don’t usually pay attention to much in a gas station besides where the bathroom is on a road trip, but while I was in there some giant muffins caught my eye. They brought back memories of when I was younger and I used to go to the gas station with my Dad and beg him to buy me muffins and doughnuts. I loved those giant muffins! So, I said to myself as I was standing there, I need to make some muffins
    soon. So, I made some later in the week. Raw Guru had recently sent me some Rawmio Hazelnut Chocolate Spread some of the most heavenly stuff ever, and rather than just eat it with a spoon like I usually do, I decided that it would be awesome in the muffins.

    I was just going to make some chocolate hazelnut muffins, but since I had some bananas on hand, I decided that banana muffins sounded equally as delicious and I added those in there too. Plus, bananas give things a nice moist soft texture which is perfect in muffins! These were really simple and easy to make too, so perfect for when you don’t have a lot of time, but still want to enjoy something delicious and sweet!

    They actually happen to be oil free, because the bananas provide plenty of moisture and the nut butter provides a bit of richness. The batter was super delicious. Yes, I tested it and yes, I licked the bowl clean after I was done scooping the batter into the tins. It was even more delicious with the chocolate chunks I stirred into it. I just took some Rawmio dark chocolate bars and chopped those up and added them. Because one can never have too much chocolate in a chocolate dessert!

    The muffins baked up beautifully! Nice and domed on top. I hate flat muffins. The muffin tops are the best part after all, and when they are flat there is no top! Also, I hate when I bake them and then they fall and they are all sunken. These ones maintained their height even as they cooled. I had to try one while they were still a little warm because those gooey chocolate chips in the sweet muffin batter make it even better. They were super delicious! They had a moist, light crumb, plenty of chocolate flavor and a hint of hazelnut and banana! If you are in the mood for something chocolaty, give these a try!

    Vegan Dark Chocolate Hazelnut Banana Muffins
    Makes 12

    Ingredients:

    • 1 cup coconut sugar
    • 3/4 cup Rawmio chocolate hazelnut spread (or hazelnut butter)
    • 1 cup mashed ripe organic bananas
    • 1 ½ Tbsp ground flax seed mixed with 4 ½ Tbsp filtered water
    • 1 ¼ cups organic whole wheat pastry flour
    • ¼ cup cacao powder
    • ½ tsp sea salt
    • ½ tsp baking soda
    • 1/8 tsp baking powder
    • ¾ cup chopped Rawmio Essentials dark chocolate or vegan dark chocolate chips or chunks

    Instructions:

    1. Preheat the oven to 350F degrees, and line 12 muffin tins with liners.
    2. Whisk together the coconut sugar, rawmio chocolate spread, banana and flax mixture in a large
      bowl.
    3. Add the flour, cacao powder, sea salt, baking soda and baking powder and whisk until smooth.
    4. Add the chocolate chips, and mix in until well distributed.
    5. Spoon into the muffin tins.
    6. Place in the oven and bake for about 25 minutes or until a toothpick inserted into the center
      comes out almost clean with a few moist crumbs attached.
    7. Let cool on a rack for at least 20 minutes before enjoying.
  • Vegan Peanut Butter and Jelly Banana Bread

    Vegan Peanut Butter and Jelly Banana Bread

    Having over ripe bananas on your counter is a blessing as far as I am concerned.  You can freeze them and use them for smoothies, or of course do some baking.  There are so many things you can make! But I decided to go for an old classic banana bread when I had some ripe bananas this week.  I have always loved banana bread.  I am pretty sure it was the first thing I learned how to bake.  I know I made it in foods class in middle school as the first baked good we made, and I know before that my Mom had helped me make my Grandma’s recipe. I know some people like chopped nuts in theirs (add ins for banana bread can be a hot button debate like raisins or chocolate chips in oatmeal cookies are) but we usually just added chocolate chips, and it was amazing while still warm while they were gooey.  Well, this time I thought about making a more classic banana bread with chocolate chips, but decided to swirl the loaf with something instead.

    Peanut butter and jelly.  Why not?!  It is good slathered on banana bread as sort of a dessert like peanut butter and jelly sandwich, so I figured it would be good baked inside as well.  I had some raspberry jam and freshly home made peanut butter on hand, so it was perfect!  Not only that, this recipe is really easy to make, and I made it after work in a short amount of time.  You just whisk it all together in a bowl, then pour it into the pans, drop the swirl onto it, swirl it and bake!  I made mine in mini pans, because I like little individual breads. Nothing like having one all to yourself! 

    They smelled amazing while baking!  That is one of my favorite aspects of baking, the heavenly aroma that fills your home.  One can not possibly be in a bad mood while they are taking it in. I try to be positive, but sometimes we all get a little grouchy and I admit I was a little crabby before I started the process.  Some stuff at work kind of pushed my patience buttons, and I lost my garage door opener somehow between being at work and getting home (luckily I found it later), but I needed some baking and relaxing time. I felt so much happier and better after!  Not only that, I had banana bread to enjoy! It was super delicious!  Soft and sweet with plenty of banana flavor, gooey jam and peanut butter swirled throughout!  I might even like this even more than the chocolate chip banana bread and I thought that could never be topped!  If you have over ripe bananas in your home, you know what to make!

    Vegan Peanut Butter and Jelly Banana Bread

    Makes 4 small loaves

    Ingredients:

    • 4 mini loaf pans (8.7 in x 4.3 in x 2 in.)
    • 1 ½ cups organic whole wheat pastry flour
    • 1 cup Raw Guru coconut sugar
    • 1 ½ tsp baking soda
    • 1 tsp baking powder
    • ½ tsp sea salt
    • 1 cup pureed ripe banana
    • ½ cup organic smooth peanut butter
    • 1 tsp pure vanilla extract
    • ½ cup oat milk or other non-dairy milk
    • 2 Tbsp cider vinegar
    • ½ cup raspberry jam
    • ½ cup smooth organic peanut butter

    Instructions:

    1. Preheat the oven to 350F degrees, and oil four mini loaf pans. 
    2. In a larger bowl, whisk together the pastry flour, coconut sugar, baking soda, baking powder, and sea salt.
    3. In a smaller bowl, whisk together the banana, peanut butter, vanilla, and oat milk until smooth.
    4. Pour the liquid mixture into the solid, and whisk until smooth.
    5. Whisk in the cider vinegar until bubbles form, then pour half into the prepared pans.
    6. Spoon 3 tsp of the jam onto the batter in each pan, then 3 tsp of peanut butter.
    7. Pour the remaining batter over all of the other batter in the pans, then top each with another 3 tsp of jam and peanut butter. Swirl with a knife.
    8. Place in the oven and bake for about 35 minutes or until a toothpick inserted into the center comes out almost clean with a few moist crumbs attached.
    9. Let cool on a wire rack before enjoying.
    10. Keeps covered for up to 1 week in the refrigerator.
  • Vegan Peanut Butter Banana Cream Pie

    Vegan Peanut Butter Banana Cream Pie

    I think banana cream pie is an under rated dessert.  I mean, apple pie, pumpkin pie and key lime pie get all of the attention.  Don’t get me wrong, I love all of those pies, and I love pie in general but banana cream pie is bomb, and I don’t see it around very often.  Maybe people are intimidated by the layers or cooking the filling or something.  I know I kind of used to be.  Before I was vegan, I remember I made a banana cream pie with a cooked pudding like filling and I wasn’t sure if it would turn out but it was well worth the time and effort.  Well, guess what?  The banana cream pies that I make now require absolutely zero cooking!  So less to screw up, right?  I decided last weekend that I wanted to make one.  It had been way to long since I had done so, my favorite recipe being this Raw Banana Macadamia Coconut Cream Pie.  But I wanted a little less complicated recipe this time that didn’t require cracking open young coconuts.  So, I made a Vegan Peanut Butter Banana Cream Pie instead.  Peanut butter is just as good with bananas as the macadamias and so much cheaper.  You know me, I am always trying to work peanut butter into my recipes.  I love the stuff so much I would eat a whole jar if I could.

    Anyways, this pie turned out bomb!  So I wanted to share the recipe with you all.  It is feeling Spring like here and the snow is melting, so I feel like a cream pie is the perfect dessert!  I don’t know why but they always remind me of Spring.  Maybe because I like to serve desserts like this at Easter celebrations. For the crust, I went simple and no bake.  A peanut laced crunchy cookie like crust was the result when it was all blended and pressed into the pan. I actually used a removable bottom tart pan for this because I figured it would be easier to get out, but an 8 inch pie plate would work too.  For the filling, I made a no bake banana peanut butter cream, and put bananas over that.  Next, a peanut butter cream layer, then a vanilla cream layer. Coconut milk was the “cream” for this, it is my favorite whipped cream substitute.  I used So Delicious original culinary coconut milk because it is already nice and thick.  I wanted this baby piled high.

    It was a sight to behold, almost to pretty to eat but of course it smelled amazing and I was hungry so I didn’t hesitate to cut it. It cut nicely and the layers turned out lovely!  It tasted amazing as well!  I was expecting it to be good, but it was damn delicious!  If you are a banana cream pie fan, give this a try!  Trust me it is awesome, and it would make the perfect dessert for serving at Easter.  If you are not a peanut butter fan, feel free to substitute your favorite nut and nut butter in the crust and filling.

    Vegan Peanut Butter Banana Cream Pie
    Makes one 8 inch pie

    one 8 inch pie pan, or removable bottom tart pan

    Ingredients:

    crust:

     

    Filling:

    • 1 cup mashed organic banana
    • 2 Tbsp organic peanut butter
    • 1/4 cup plus 2 Tbsp coconut butter, warmed to liquid
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 2 organic bananas sliced

     

    Topping:

     

    For garnish:

    • organic peanut butter (if is not runny enough, whisk in a little water)
    • sliced organic banana

     

    Instructions:

     

    1. To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together.  Press the mixture into the 8 inch pie pan or 8 inch removable bottom tart oiled with coconut oil.  Place in the freezer while you prepare the filling.
    2. For the filling, combine all ingredients except the 2 sliced bananas in a blender and blend until smooth.  Pour into the prepared crust, and top with the banana sliced in an even layer. Place in the freezer while you prepare the cream topping.
    3. To make the topping, add the coconut milk to a bowl, whisk in the maple syrup, vanilla, and sea salt.  Then whisk in the coconut butter until it is thick (but don’t over-mix) Divide between two bowls, and whisk the peanut butter into one of them.
    4. Spread the peanut butter whipped cream over the pie, then the plain whipped cream, and place in the refrigerator to set for about 30 minutes.
    5. Drizzle the top of the pie with peanut butter, garnish with banana slices and serve!
    6. Store any leftover pie in the refrigerator.

     

    *Note: If you can not get the So Delicious Culinary Coconut Milk, substitute 2 15 oz cans full fat coconut milk (the kind with mostly cream in them not a lot of water, like Thai Kitchen full fat coconut milk), 1/4 cup plus 2 Tbsp maple syrup, same amount of sea salt and vanilla as above, and 1 cup plus 2 Tbsp coconut butter.  Blend it in the blender until smooth and well combined, and place it in the freezer to firm up to the consistency of heavy cream, then divide between 2 bowls, whisk the 2 Tbsp peanut butter into one, and continue with the recipe.

     

  • Vegan Roasted Banana Caramel Ice Cream

    Vegan Roasted Banana Caramel Ice Cream

    We all get over-ripe bananas on our counters from time to time, and although you can make banana bread or smoothies, I decided to make some ice cream last week with mine.  I know you can make banana nice cream and use just bananas, I think the texture is a little light for me when I want actual rich ice cream, so I gave mine a coconut base along with the bananas. I like more of a gelato type smooth texture going on that doesn’t get all icy once put in the freezer.  I decided to roast my bananas to get the ultimate banana flavor.  If you have never roasted or cooked your bananas before using them in dessert, you need to try it, they are amazing.  Think banana’s foster. Not only that, it gets rid of some of that extra moisture that might contribute to adding extra water liquid that makes for hard frozen ice cream.  I didn’t just make a plain banana ice cream though, I decided to make a banana caramel to make it even more amazing.

    So, I added dates and pecan butter along with some vanilla extract, and some sea salt to give it a sort of salted caramel vibe going on.  I also added in a Tbsp of bourbon.  Not only for the delicious flavor, but when you add a little alcohol to your ice cream base, it stays more soft once frozen.  Just don’t add too much or it will not freeze.  This base was luscious, and it tasted kind of like an amazing bananas foster malt.  Once it was chilled, took its time in the ice cream freezer and was ready to go, I decided that it needed even more caramel.  Not because it actually needed it, because it was amazing just like that.  But I love to add gooey toppings to my ice cream.  I think it goes back to the days when I used to build ice cream sundaes at my Dad’s house, and I would always use fudge, caramel and butterscotch.  Man was that good. So I still do that, only with my healthy date caramel usually.

    I think caramel was my all time favorite topper. Yes, even over hot fudge. This ice cream was super delicious with the date caramel too!  If you have over ripe bananas on hand and are are in the mood for some decadent ice cream, but don’t want to have to buy it at the store, you need to give this a try!  Even if you don’t have an ice cream maker, I have included instructions for how to make it.  I hope you are all having a wonderful week!

    Vegan Roasted Banana Caramel Ice Cream
    Makes about 3 ½ cups

    Ingredients:

    Ice Cream Base:

    • 3 medium organic bananas
    • 1-2 Tbsp maple syrup
    • 1 15 oz can organic full fat coconut milk
    • 1/2 cup pecan butter or almond butter
    • 1/2 cup pitted medjool dates (if they are not soft, soak them in filtered water 30 minutes and drain well before using)
    • ¼ tsp sea salt
    • 1 Tbsp bourbon (make sure it is vegan on Barnivore)
    • 2 tsp pure vanilla extract

    Caramel Topping (optional):

    • 3/4 cup pitted medjool dates (soaked as above if not soft)
    • 2 Tbsp pecan butter or almond butter
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • ¼ cup filtered water (or as needed)

    Directions:

    1. To make the roasted bananas, preheat the oven to 400F degrees, and line a sheet pan with parchment.  Peel the bananas, and cut them in half lengthwise.  Place cut side down on the pan, and drizzle with a few Tbsp maple syrup. Place in the oven and bake for about 30 minutes until they are soft, and gooey.  Remove from the oven and let cool.
    2. To make the ice cream base, blend all ingredients (including the bananas) in a high speed blender until smooth.  Pour into an ice cream machine, and process according to package directions.  Or, if you do not have an ice cream maker, pour into a bowl, place in the freezer and stir every 30 minutes until the consistency of soft serve.
    3. Meanwhile, to make the caramel topping, combine all ingredients in a blender and blend until smooth adding a little more water if needed if the caramel is too thick.
    4. Once the ice cream has finished churning, pour it into a freezer safe container with a lid.  Place the ice cream in the freezer and allow it to freeze until firm enough to scoop.
    5. Serve with the caramel on top!
  • Vegan Peanut Butter Banana Chocolate Chip Doughnuts

    Vegan Peanut Butter Banana Chocolate Chip Doughnuts

    Peanut Butter Banana Chocolate Chip Doughnuts 2

    Some of the best things in life are free.  Long runs on chilly mornings, smiles, watching beautiful sunsets, cuddling, kind words.  Also old bananas that the store gives you for free, because they can’t sell them.  One man’s trash is another man’s (well, in this case woman’s) treasure.  Over ripe bananas are baking gold!  Or vegan gold in general.  I mean, you can freeze them for banana nice cream, or use them in banana cake or bread which is always a favorite at least at my house.  They provide natural sweetness, as well as keeping things moist and delicious!  So, I always jump at the opportunity to use them whenever I am given over ripe bananas.

    Peanut Butter Banana Chocolate Chip Doughnuts

    Last Monday, I decided that it was a doughnut kind of a day.  I figured some sort of banana doughnuts would be fabulous!  Now, peanut butter, bananas, and chocolate chips are a match made in heaven, so I went with that flavor combination.  I haven’t had a fried doughnut probably since high school, when I used to love to go to Crispy Cream and get them fresh.  But since doughnuts weren’t a health food and I gave up refined sugar and flour, dairy and eggs, the doughnuts went out the window too with my switch to healthier eating after high school.  I started making my own vegan doughnuts though a few years back and I like them even better because they don’t leave me feeling yucky.  I invested in a doughnut pan, so I could bake them, and it has gotten a lot of use!  Surprisingly though I had never made banana doughnuts until this batch.

    Peanut Butter Banana Chocolate Chip Doughnuts 1

    It is basically my date sweetened cake batter, because it always turns out light and delicious especially when another fruit or veggie element like bananas is added.  I snuck in a little peanut butter to make it even more delicious and of course some vegan mini dark chocolate chips, and that was some good batter!  Yes, I tasted it before it was baked.  One of my favorite things about making baked goods is licking the bowl.  I don’t like wasting things after all, and it is my little treat to enjoy while I wait for things to bake.  They turned out super delicious and I glazed them with a dark chocolate peanut butter glaze. Talk about heavenly.  Trust me, you need these in your life…so next time you have over ripe bananas, you know what to do with them!

    Peanut Butter Banana Chocolate Chip Doughnuts 3

    Vegan Peanut Butter Banana Chocolate Chip Doughnuts
    Makes 6 large doughnuts

    Ingredients:

    Doughnut Pan (mine is large size)

    Cake:

    • 3/4 cups quinoa flour (or all purpose gluten free flour)
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and ½ cup of the soaking water reserved
    • 2 Tbsp organic peanut butter
    • 1 ½ tsp pure vanilla extract
    • 1/2 cup mashed banana
    • 1 Tbsp apple cider vinegar

    Glaze:

    • 2 Tbsp organic peanut butter
    • 2 Tbsp cacao powder
    • 1 ½ Tbsp maple syrup
    • 1 Tbsp coconut oil
    • 1/4 cup filtered water or as needed
    • Pinch sea salt

    Directions:

    1.      Preheat the oven to 375F degrees and position rack in center of oven. Oil a 6 hole doughnut pan.

    2.      Whisk flour, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.

    3.      Place dates, reserved water, peanut butter, bananas, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer batter to prepared pan and bake until tester inserted into center comes out clean, about 15-20 minutes (depending on your oven). Cool completely in the pan, about 1 hour. Remove from pan.

    4.      To make the glaze, whisk together all ingredients until smooth (adding more water if too thick, you want it to be pourable but not too thin).  Spoon over the doughnuts, allowing it to drip down the sides.  Let set until dry (which happens faster if you put them in the refrigerator for 15 minutes).  Enjoy!

  • Vegan Banana Almond Cake with “Cream Cheese” Frosting

    Vegan Banana Almond Cake with “Cream Cheese” Frosting

    banana-almond-cake

    Back when I was in college, I discovered this awesome cake recipe that quickly became a family favorite, requested for many special occasions.  It was a banana almond cake, with moist almond cake layers, and a luscious cream cheese frosting.  It was really good.  The only problem was, it had loads of refined sugar and dairy in it.  I have since made a vegan version, but it wasn’t much healthier, because it used processed foods like pre-made tofu cream cheese and still refined sugar.  That was about 6 years ago, and I don’t know why I haven’t remade it since then with healthier ingredients, but I decided that it was time.  I had some ripe bananas I had gotten from the discard box at work, and so it seemed like the perfect thing to make!

    banana-almond-cake-2

    I kept the cake moist and delicious by using bananas and dates to sweeten it.  The original cake had lots of brown sugar, which gave it kind of a caramel flavor, so the dates were a perfect swap.  I actually prefer them in my cakes even over coconut sugar sometimes because of the flavor they give the cake, and the added moisture.  Because dry cake is never a good thing.  I added almond to the cake portion in the form of almond extract and almond butter.  The original cake had oil, but I like nut butters in my cakes instead of oil most of the time.  The cake batter tasted wonderful, and the cakes while baking smelled amazing!  Like really good banana bread!

    banana-almond-cake-3

    The frosting was composed of mostly coconut, with some almond butter in place of the usual cashew butter I use in my vegan “cream cheese” frosting.  It had to have a dash of almond extract as well, which was a distinctive part of the original cake. This frosting tastes so much better than the original cream cheese frosting to me though, it is just the right amount of sweet, not so sweet my teeth hurt and my tummy aches after eating it.  The finished cake was super delicious!  I like it even better than the other two versions of this cake that I have made.  If you have over ripe bananas, and are craving something sweet…now you know what to make!

    banana-almond-cake-4

    Vegan Banana Almond Cake with “Cream Cheese” Frosting
    Makes 1 6 inch 2 layer cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups quinoa flour (or all purpose gluten free flour)
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
    • 1/4 cup organic almond butter
    • 1 Tbsp pure vanilla extract
    • 1 cup pureed organic bananas
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 15 oz can organic full fat coconut milk, chilled (be sure to use a brand that is mostly cream, 3/4 of the can or so or it will not work in this recipe.  I like Thai Kitchen Brand)
    • 1/2 cup raw almond butter
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 1 tsp pure vanilla extract
    • 1 tsp pure almond extract
    • 1/2 cup plus 2 Tbsp melted coconut butter (not oil, warmed to liquid)

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan.
    2. Whisk flour, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.
    3. Place dates, reserved water, almond butter, banana puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper, then slice in half horizontally to make 4 layers.
    4. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to assemble.
    5. To assemble, place one cake layer on a plate, and spread about 1/2 cup frosting over it.  Place the other cake layer over that, then repeat.  Add another cake layer and repeat, then top with the top cake layer. Spread the remaining frosting on the top and down the sides of the cake.

    ***if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.  It will take longer to bake, about 50 minutes to 1 hour.

  • Vegan Peanut Butter Banana Chocolate Chip Pancakes

    Vegan Peanut Butter Banana Chocolate Chip Pancakes

    pb-banana-chocolate-chip-pancakes-5

    Banana pancakes were one of the first vegan recipes I made back in the day.  The Summer I was teaching myself to cook, and I had gotten a bunch of vegetarian and vegan cookbooks from the library to page through.  I was a pretty new vegetarian with not much cooking experience but I wanted to learn!  I made a different recipe every day.  The vegan pancakes seemed like a super easy recipe, and sounded really good so I went for it!  They were delicious!  I decided that those were one of the best uses for over ripe bananas.  To make them even more delicious I sometimes added chocolate chips.  A classic combo!  I thought to myself, vegan food isn’t so hard, and it is good too!  I admit back then it was sort of a foreign concept to me, and I didn’t understand why people went vegan (at the time oblivious to the fact that the meat, dairy and egg industry is horrible) besides just to eat healthier.  I was under the impression that vegan food was bland or gross, and everything needed cheese or dairy on it. Well, making recipes like the pancakes, got me to thinking otherwise and looking into it more.  I am really happy being vegan now, and I feel good too!  That is what counts.

    pb-banana-chocolate-chip-pancakes-1

    I have since made many vegan pancakes, and 99% of them have been delicious.  The other 1%?  I like to experiment with things and sometimes those experiments don’t work out.  I made some pancakes a few days back and they were definitely a win, so I thought I would share the recipe with you all.  A co-worker and I had been discussing how good banana pancakes sounded, so I went home and made some.  I hadn’t made any in a really long time.  I have come up with my own recipe since that first recipe I made so long ago, and I like to think it is really good.  They are oil free and quick and easy to make!  I decided to add peanut butter and chocolate chips this time, because it is such a delicious combo!  These are mixed in a blender, which makes them easier, and I like to cook them in a ceramic non-stick pan because then there is no need for oil.

    pb-banana-chocolate-chip-pancakes-2

    They smelled amazing while cooking, and I could not wait to try them. I decided to make a chocolate peanut butter fudge syrup to serve them with.  Talk about pure decadent deliciousness!  Of course if just plain old maple syrup is your jam go ahead and serve them with that. These are so good!  I think just about any adult or child would love them. I know my boyfriend Eric does.  If you are allergic to peanuts or not a fan, any other nut or seed butter will work in their place and give the recipe its own unique flavor.

    pb-banana-chocolate-chip-pancakes-3

    Vegan Peanut Butter Banana Chocolate Chip Pancakes
    Makes 12

    Ingredients:

    • 1 1/2 cups gluten free all purpose flour
    • 2 tsp baking powder
    • 1/2 cup mashed banana
    • 1 cup filtered water
    • 1/4 cup peanut butter
    • 2 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 3 Tbsp maple syrup
    • 1/2 cup vegan chocolate chips

    Directions:

    1. In a food processor, combine all pancake ingredients (except the chocolate chips) and process until just blended, pour into a bowl and set aside.
    2. To cook pancakes, preheat oven to 110 degrees. Heat a large ceramic non-stick pan over medium heat. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, press a few chocolate chips into the top (if you mix them in before hand they get all gooey on your griddle this is why I press them in), and cook another 2-3 minutes.
    3. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.

    *Note: If you do not own a non-stick pan, you may need to lightly oil your pan to prevent sticking, if you do not mind these not being oil free.

  • Vegan Mini Caramel Pecan Banana Cream Cheesecakes

    Vegan Mini Caramel Pecan Banana Cream Cheesecakes

    I used to have this fabulous banana cream pie recipe that I made quite often when I was in college. It had the most luscious coconut banana cream filling, and sometimes I would even top it off with caramel and pecans for good measure and because it was so good.  I always made it in a deep dish pie plate just so there could be extra filling and whipped cream.  It was super decadent and super sugary.  Good memories come with that pie, and I was thinking about it when I got a bunch of free slightly damaged bananas from the store (super good deal by the way for anyone who is looking to make smoothies and banana bread).  I thought…man, that pie sounds good right now.  But it was a week night, and making a big pie would have been too time consuming, not to mention I wouldn’t have anyone to share it with until the weekend…so I came up with a compromise for something that I would enjoy just as much.  Mini caramel pecan banana cream cheesecakes.  I love cheesecake just as much as I loved that pie, so I was happy about it.  Someday I will completely remake that giant pie, but for now cheesecake!

    Mini Caramel Pecan Banana Cream Cheesecakes 3

    This is something super simple that anyone can make by the way, which I know you all will love!  No complicated fancy steps.  For the crust, I made a pecan butter laced one that tasted like cookie dough.  It was the perfect base for the luscious filling!  Of course coconut had to be included here, so coconut milk blended with banana, vanilla  and maple syrup made the most delicious but simple filling.  For the caramel I went for the quick route and made my go to 30 second caramel made with pecan butter and maple syrup.  Seriously, it reminds me of caramel and if you don’t have dates on hand to make date caramel or don’t feel like blending anything this is perfect!  Plus, the slight nutty pecan flavor goes beautifully with the bananas.

    Mini Caramel Pecan Banana Cream Cheesecakes 2

    They were ready in about an hour (most of which was chilling time) and they were scrumptious!  If you think you can’t bake, guess what?  With these you don’t have to!  Which is bonus for summertime when you don’t want to heat up the oven. Or, if you think you are bad at making vegan desserts, these are hard to mess up so they are a good place to start learning.  The next time you have bananas on hand, give these a go!  Trust me, you will be happy you did!

    Mini Caramel Pecan Banana Cream Cheesecakes 4

    Vegan Mini Caramel Pecan Banana Cream Cheesecakes
    Makes 8

    Crust:

    • 1/2 cup gluten free organic oat flour
    • 1/4 cup raw pecan butter*
    • 2 Tbsp coconut butter, warmed to liquid
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt

     

    Cheesecake Filling:

    • 1 cup full fat organic coconut milk at room temperature
    • 1/2 cup mashed organic banana
    • 3 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 3/4 cup coconut butter, warmed to liquid
    • 1 sliced organic banana

     

    For Topping:

    • 1/4 cup raw pecan butter*
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • pinch sea salt
    • filtered water as needed

     

    Instructions:

    1. To make the crust, stir together all ingredients in a bowl, and then press into the bottoms of 12 silicone muffin tins.  Place in the freezer while you make the filling.
    2. To make the filling, combine all ingredients but sliced banana in a blender and blend until smooth.
    3. Place the sliced bananas over the crust in the tins, then pour the filling over the bananas and place in the freezer to firm up for about 45 minutes or up to an hour.  Once they have firmed up, unmold them and place them on a tray.
    4. whisk together the caramel ingredients, then drizzle over the finished cheesecakes and sprinkle them with pecans. Store any left over cheesecakes in the refrigerator.

    *If you do not have pecan butter, you may use your favorite nut butter instead.



  • Vegan Peanut Butter Banana Chocolate Chip Bread

    Vegan Peanut Butter Banana Chocolate Chip Bread

    PB Banana Chocolate Chip Bread
    It has been a very long time since I made banana bread.  I used to make it often when I was younger.  I remember it was one of the first things I attempted to bake at home when I was in middle school.  Using my Grandma’s recipe written on a worn out card.  Those were the days when we still had recipe boxes before I was saving my recipes on my electronics.  Funny thing, I can’t even think of the last time I printed out a recipe besides my books.  Anyways, this recipe of Grandma’s was pretty awesome.  I always left out the nuts but kept the chocolate chips.  Over ripe bananas have always had a place in my home, even before I became vegan and used them to substitute for eggs, and make nice cream out of.
    PB Banana Chocolate Chip Bread 1
    So anyways, I decided to make banana bread last week. But I substituted peanut butter for the oil in the recipe I have used in the past and it was so freaking delicious!  I am obsessed with peanut butter, and I am always looking for recipes to add it to.  This was a great choice for that.  I think my Grandma would have been impressed by my ability to veganize and healthify old recipes, if she were alive today. She was one of my biggest fans, and taste testers when I started blogging.  She was always accepting of me being a vegetarian (I was not vegan yet at that time), and never gave me a hard time for eating different than everyone else.  She was the cool Grandma.  If you are looking for a simple and delicious weekday treat, this PB banana bread is a good choice.  It keeps well, and although I am not a Mom (however, I do pack things for my boyfriend Eric to eat sometimes), I think this would make the perfect addition to a child’s lunch.  Or just for your treat with your morning coffee.  I hope you are all having a good weekend!
    PB Banana Chocolate Chip Bread 3
    Vegan Peanut Butter Banana Chocolate Chip Bread
    Makes four mini loaves
    Cake:
    1 cup coconut sugar
    1 1/2 tsp baking soda
    1 tsp baking powder
    1 tsp sea salt
    1 cup pureed ripe organic banana
    1/2 cup peanut butter
    1 Tbsp pure vanilla extract
    1/2 cup water
    2 Tbsp cider vinegar
    1 cup vegan chocolate chips
    Preheat the oven to 375 degrees and position rack in center of oven. Oil 4 mini loaf pans. Whisk flour, baking soda, salt, and sugar in a large bowl to blend well.
    Whisk banana, vanilla extract, peanut butter and water together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly then fold in the chocolate.
    Transfer batter to prepared pans and bake until tester inserted into center comes out clean, about 15-20 minutes.  Let cool before enjoying.


  • Just Vegan Cakes and Recipe for Peanut Butter Banana Layer Cake

    Just Vegan Cakes and Recipe for Peanut Butter Banana Layer Cake

    IMG_3313

    I am excited to announce, that I have just released my third cookbook, “Just Vegan Cakes“! I have been working on it for over a year, making delicious cake recipes every weekend and gathering them together to share with you all.  I can not tell you how excited I am for this moment to have came to release the book.  I spent many hours making the recipes, editing the book, and making sure it was just how I wanted it before I shared it with you, so I am quite excited.  I got the idea for writing this book when I was baking my boyfriend’s Birthday cake and said to myself, I should create a cookbook entirely of vegan cakes.  That was actually the first baked cake I had made in a while after being completely raw for two years and I had so much fun making it.  To me, baking cakes is therapeutic.  It is something I enjoy, something I do on a lazy Saturday or after a stressful day at work to calm down and relax.  Maybe you feel the same?  Well, in that case, this is the book for you.  I included lots of photos as well, so that you can see how yummy the cakes are.  I feel that it is very important to have photos in my cookbooks.  Because sometimes I like to browse cook books, just to admire photos.

    Turtle Cake

    Almond Joy Cheesecake

    So what sort of cakes are in this book?  Well all sorts, raw and baked is the short answer, but I will elaborate.  I start off with a chapter on cheesecakes, and mousse cakes.  Many of them are raw, because I still love raw cheesecakes but others are not, because I know not everyone eats entirely raw.  I like to have a balance.  I have cakes like Raw Almond Joy Cheesecake, and Raw Margarita Cheesecake with Strawberry Swirl.  The next chapter is just for cupcakes and small cakes.  Because I love mini cakes, and sometimes it is not always practical to make a whole cake.  I have included recipes like Cookie Dough Cupcakes, and Blackberry Lime Cupcakes.  The third chapter is for simple cakes.  These are the cakes my Mom and Grandma often made, and the simple one layer cakes we all bake for bake sales and to bring to family events.  Things like Double Berry Cream Cheese Coffeecake and Coconut Tres Leches Cake.  Next, my favorite chapter, the layer cakes.  Layer cakes are where I feel like I can truly be artistic.  I love lots of frosting too, and they include multiple layers of it, so that is another reason why I love them.  I have included cakes like Strawberry Rhubarb Layer Cake and Blueberry Lemon Layer Cake.  I am also sharing a recipe from this chapter later in my post, my Peanut Butter Banana Layer Cake.  The fifth chapter is all about chocolate.  I had to include a chocolate cake chapter, it just seemed right.  These cakes are decadent as all get out.  Cakes like Turtle Cake (which happens to be the cover photo), and S’mores Cake.  Lastly, I have a chapter on ice cream cakes.  Which sounds really good to me right now because it is so hot and humid here.  Cakes like Berry Rose Ice Cream Cake, and Key Lime Pie Ice Cream Cake.  Wow, I am making myself hungry describing all of these cakes.  Lots of deliciousness here, I promise you.

    Margarita Cheesecake

    Strawberry Rhubarb Cake

    Blackberry Lime Cupcakes

    If you would like to get yourself a copy of my book, it is available on either Create Space HERE or Amazon HERE.  It is also available in Kindle edition on Amazon, which is convenient if you are not a print sort of person.  By buying this book, you will be supporting me and allowing me to keep my blog going so I can share free recipes with you.  Trust me, it is much appreciated because I love to share recipes and I want to keep doing so.  So, now comes the exciting part.  I am giving away a copy of my book to one lucky reader.  All you need to do is scroll down to the bottom of the page to enter my Rafflecopter Giveaway.  But first, don’t forget to check out the recipe for Peanut Butter Banana Layer Cake.  It is worth your time!  Good luck!

    PB Banana Cake

    Peanut Butter Banana Layer Cake

    Makes 1 6 inch 4 layer cake
    2 6 inch cake pans

    Cake:
    1 1/2 cups all purpose gluten free flour
    1 cup coconut sugar
    1 1/2 tsp baking soda
    1 tsp baking powder
    1/2 tsp sea salt
    1 cup mashed bananas
    1/4 cup virgin coconut oil
    1 Tbsp pure vanilla extract
    1/4 cup + 2 Tbsp water at room temperature
    2 Tbsp smooth organic peanut butter
    2 Tbsp apple cider vinegar

    Frosting:
    2 15 oz cans organic full fat coconut milk, chilled
    2 cups unsalted roasted peanuts, soaked for 4 hours and drained
    3/4 cup raw coconut nectar or maple syrup
    1/2 tsp sea salt
    2 tsp pure vanilla extract
    1 3/4 cups coconut butter, warmed to liquid

    1/2 cup smooth organic peanut butter
    2 large bananas, sliced, divided (slice just before using, one for the filling and one for the topping)

    Preheat oven to 375F and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil. Whisk flour, baking soda, sea salt, and sugar in large bowl to blend well. Whisk bananas, oil, water, peanut butter, and vanilla extract together in small bowl to blend well, then whisk into flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake until tester inserted into center comes out clean, about 25-30 minutes.  Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Place in refrigerator to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.

    Meanwhile, to make frosting, combine all ingredients in a high speed blender or food processor, and blend until smooth.  Pour the frosting into a bowl and let set in freezer until the consistency of whipped cream (this may take anywhere from 30-60 minutes depending on how warm it has become).

    When ready to frost, place one cake layer on a plate. Spread frosting about 1/2 inch thick over first layer, then top with second.  Repeat the frosting, then top with a layer of sliced bananas, then the peanut butter, being careful so the cake does not slide. Then top with another cake layer, then more frosting, then the last cake layer. Allow to set for 30 minutes in the freezer (cover the bowl of frosting with plastic and put it in the freezer too) to allow the middle layers to set up so they don’t slide when frosting the rest of cake.

    Once they have chilled, spread frosting over top and down sides of cake, and use some of the extra to pipe around the bottom if desired (put it in a pastry bag or a plastic bag with the corner cut off). Garnish top of cake with remaining bananas.

    Store any leftover cake in the refrigerator.

    *If you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans for about 50-55 minutes until a toothpick inserted into the center comes out clean with a few crumbs attached.

    Banana PB Cake



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  • Funky Monkey Quinoa Breakfast Porridge

    Funky Monkey Quinoa Breakfast Porridge

    Most people think of quinoa as something savory to mix vegetables into or serve as a side dish, but it also makes a wonderful porridge for breakfast.  I am a fan of porridge for breakfast, usually oatmeal though. But I decided to try making something different and used quinoa.  This actually ended up being a snack, and I gave it a dessert like twist, because I made extra for Eric too. Since he loves sweet things for breakfast.

    Funky Monkey 1

    We both love peanut butter so much that we could eat a whole jar (but don’t because that would probably not be good), so I wanted to include peanut butter in this.  I mashed up a banana, mixed in some cacao powder, and a little almond milk.  I added in some hemp seeds for some omega 3 goodness and a little more protein.  It reminded me of rich chocolate rice pudding with peanut butter.  But of course had the quinoa texture.

    Funky Monkey 2

    I topped it off with bananas, hempseeds, cacao nibs, and jungle peanuts.  It was so delicious.  If you want a little treat for breakfast with some chocolate, give this a whirl.  Otherwise, it makes a good alternative to rice pudding (and if you like it sweeter then add a little more stevia or maple syrup).  I called it funky monkey quinoa breakfast porridge because Eric and I like to make up funny names for things, and it just fit!

    Funky Monkey Quinoa Breakfast Porridge

    Serves 2

    ½ cup uncooked quinoa
    2-3 Tbsp smooth peanut butter (as you like it)
    3 Tbsp raw cacao powder
    Stevia or Maple syrup to taste
    1/2 cup almond milk or filtered water (or as you like)
    1 banana, mashed
    ¼ cup shelled hemp seeds

    Toppings:
    Sliced banana
    Hempseeds
    Cacao nibs
    Peanuts

    To make the quinoa, combine the water and quinoa in a pot, and bring to a boil.  Lower to a simmer, cover and cook until all of the quinoa has fluffed up about 15 minutes.  Remove from the heat.

    Meanwhile, whisk together the peanut butter, cacao powder, stevia, almond milk, and banana, and stir into the quinoa along with the hemp seeds. Pour into bowls, and top with desired toppings. Enjoy!



  • Vegan Banana Caramel Crepe Cake

    Vegan Banana Caramel Crepe Cake

    Vegan Banana Caramel Crepe Cake

    I am recently into crepe cakes.  I made my first one about a month ago, and I fell in love.  It was always something I had wanted to make, but never got around to it.  I thought it would be too time consuming, so I always brushed it off.  That is until now.  I tried making one and it was pretty simple.  In the time it would take to bake a regular cake, I had all my crepes done!  I veganized a crepe recipe I used to use, changing it quite a bit and they turned out delicious!  I would eat these for dessert or breakfast if I was feeling decadent.  I ended up with one small one and it became my snack.  The rest were destined for cake as tempting as it was to just eat them.

    Vegan Banana Caramel Crepe Cake 1

    I decided to layer them with bananas, caramel and cream. Sort of like banana cream pie with caramel crepe cake.  I made a simple banana caramel, using the bananas as part of the sweetening element because they are so delicious.  And a simple vanilla coconut cream to layer it with along with the bananas.  I love that this cake is not fussy.  You do not have to sit and smooth the cream and make sure it looks perfect and even since the nature of this cake is a little free form.

    Vegan Banana Caramel Crepe Cake 2

    There it stood, all delicious looking and ready to eat.  I could not wait to dive in.  I love banana cream pie, I love caramel and I love crepes.  This could not have been more exciting.  It was sooo good!  If you have never made a crepe cake, you must try, trust me, it will make you and those you share it with so happy!

    Vegan Banana Caramel Crepe Cake 3

    Vegan Banana Caramel Crepe Cake

    Makes one 6 inch cake

    Crepes:

    1/4 cup ground flaxseed

    3/4 cup filtered water

    1 1/2 cups gluten free all purpose flour

    3 Tbsp coconut sugar

    pinch sea salt

    1/4 cup melted coconut oil

    1 1/2 cups light coconut milk

    1 tsp pure vanilla extract

    Cream:

    2 cans organic full fat coconut milk, chilled

    1/2 cup maple syrup

    2 tsp pure vanilla extract

    1/4 tsp sea salt

    1 cup coconut butter, warmed to liquid

    Caramel:

    1 cup soft medjool dates, pitted

    1 banana

    1 tsp pure vanilla extract

    1/4 tsp sea salt

    1/2 cup filtered water

    2 Tbsp pecan butter or cashew butter

    3 medium bananas, sliced

    To make the crepes, mix together the flaxseed and water in a bowl, and set aside in the refrigerator for 15 minutes until it is the consistency of egg whites.

    Meanwhile, whisk together the coconut sugar, flour, and sea salt in a bowl, then whisk in the coconut oil. Slowly whisk in the milk little by little to make sure the mixture stays free of lumps. Next, whisk in the vanilla, followed by the flax mixture you had set aside.

    Heat a non-stick 6 inch pan over medium heat, then pour in 1/3 cup batter, and swirl the pan so that it spreads out to the edges.  Cook for about 3 minutes on the first side, then flip over and cook the second side. Once the crepe is done, set aside on a plate.  Repeat with the remaining batter, separating the crepes with parchment paper on the plate so that they don’t stick together. Once you have finished allow them to cool completely.

    To make the cream, combine the coconut milk, maple syrup, vanilla and sea salt in a food processor and process until smooth.  Then, slowly with the motor running, add the coconut butter through the feed tube (you don’t want the mixture to separate and clump up.  But if it does, just continue to blend until smooth (it will be liquid at this point), then place in the freezer and allow to chill until thick) until the mixture is thick.  Set aside in a bowl in the refrigerator.

    To make the caramel, blend everything in the blender until smooth. Set aside.

    To assemble the cake, place one crepe on a plate, then spread some of the cream over that in a thin layer, then top with another crepe, and spread a layer of caramel over that then a layer of thin banana slices.  Repeat the layers until you get to the last crepe then top the cake with the remaining cream.  Garnish with banana slices and any remaining caramel (I thin it out with a little water to make it easier).  Let the cake set in the refrigerator for at leas an hour before cutting.



  • Raw Banoffee MylkShake and Raw Cherry Mylkshake

    Raw Banoffee MylkShake and Raw Cherry Mylkshake

    CHerry Shake

    Windy City Organics was kind enough to send me some of their Dastony nut butter to try, one of which was a brazil nut butter.  I love brazil nut butter because it is neutral and makes awesome nut mylk. All you need to do is whisk some of it into filtered water, I like to do 1 1/2 Tbsp per cup of water. Or, if I want it richer, then two.  So my first thought was to whip some of that nut mylk up, then make some delicious shakes out of it!  Because it is summer and vegan mylk shakes are in season!

    004 (7)

    I am a huge fan of banana cream pie, but even more so of banoffee pie!  You know, that pie that has a coffee cream, bananas and caramel? If you don’t then you are missing out, if you do, then this shake recipe may make you happy.  I have made lots of banoffee desserts such as banoffee pie ice cream, banoffee cheesecake, and banoffee bars. So, it was about time I made a banoffee pie shake too.  The brazil nut mylk was perfect in this shake, both in the caramel I made, and the mylk I added to it.  Allowing the flavor of the bananas and caramel to shine.

    CHerry Shake 1

    The next shake recipe I made, was a simple cherry milkshake.  I had lots of ripe cherries on hand, and I could not think of anything more lovely and refreshing to use them in at the time. The brazil nut mylk was a perfect addition too!  Keeping it simple.  I shared some with my Mom and she loved it, and couldn’t believe how good it was for being vegan and sugar free.

    CHerry Shake 2

    I hope you all enjoy these two recipes, and definitely check out the Raw Dastony Brazil Nut Butter and all of their other butters.  They are amazingly smooth, and they make wonderful sauces and dressings besides nut mylk.

    Raw Brazil Nut Mylk

    Makes about 4 1/2 cups

    4 cups filtered water

    1/4 cup plus 2 Tbsp Tbsp Dastony Raw Brazil Nut Butter

    1 tsp pure vanilla extract

    pinch sea salt

    Sweetener of choice if desired

    Combine all ingredients in a blender and blend until smooth.  Keep in a covered container in the refrigerator.

    *note, if a richer mylk is desired add more butter.

    005 (2)

    Raw Banoffee Mylkshake

    Serves 2

    Caramel:

    10 large soft medjool dates

    1 Tbsp raw Dastony brazil nut butter

    filtered water as needed

    1 tsp pure vanilla extract

    1/8 tsp Himalayan salt

    Shake:

    6 large bananas, frozen and cut into pieces

    1/4-1/2 cup brazil nut mylk (depending on how liquidy you like it, I like mine thick so I add less)

    1 Tbsp coffee extract, or espresso powder 1 Tbsp raw lucuma powder (optional)

    1 tsp pure vanilla extract

    1 tsp maple extract

    3 Tbsp raw Dastony brazil nut butter

    1/3 cup pitted dates, soaked in water until soft

    For the caramel, combine all ingredients in a high speed blender and blend until smooth (adding filtered water as needed until it is a desired consistency).  Set aside. For the shake, combine banana, mylk, coffee extract, vanilla, maple, butter, and dates in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour half into glasses, then top with half the caramel.  Pour over the other half of the smoothie in the glasses and top off with more caramel, and swirl it in.  Serve!

    Raw Cherry Mylkshake

    Serves 2

    Shake:

    4 cups frozen cherries

    1 cup brazil nut mylk (depending on how liquidy you like it, I like mine thick so I add less)

    1 tsp pure vanilla extract

    2 Tbsp raw Dastony brazil nut butter

    1/3 cup pitted dates, soaked in water until soft

    Combine all ingredients in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour into 2 glasses.  Serve!



  • Vegan Banana Split Parfait

    Vegan Banana Split Parfait

      Banana Split Parfait

    Sometimes I run into writer’s block in the recipe department when I have a lot of other things going on in my life.  Luckilly though I have a few special people around me that help to inspire me when I am feeling a little uninspired.  I asked Eric what I should make last week, and he said banana split, and parfait.  Now, banana split was a bit too much work considering it was a work night and I had only about an hour to make something (ice cream has to chill and you have to make several different kinds and what not).  But parfait I could do.  Then it came to me…banana split parfait!  Less work than making ice cream, but still just as delicious.  Eric liked that idea too so I went with it.

    Banana Split Parfait 3

    I made a coconut banana cream for the creamy part of the parfait, and it was dreamy. I figured instead of just sliced bananas, including them in the cream would make it easier and also a little lighter than just having plain coconut cream.  I made the classic sauces for a banana split, pineapple, strawberry, and fudge.  The fruit did not even need sweetener it was so flavorful.  Eric got his banana split, and parfait, and we both got to enjoy a delicious dessert!  It was a win all around!

    Banana Split Parfait 2

    Vegan Banana Split Parfait

    Serves 3

    Coconut Banana Whipped Cream:

    4 organic bananas 2 cans full fat coconut milk, chilled (just the top thick part, discard the water)

    1 Tbsp pure vanilla extract

    1/4 cup coconut nectar or maple syrup pinch sea salt

    1 cup coconut butter warmed to liquid

    Pineapple sauce: 1 cup fresh organic pineapple, diced

    1 Tbsp raw coconut nectar or maple syrup (optional)

    Strawberry Sauce: 1 1/4 cups fresh organic strawberries

    1 Tbsp raw coconut nectar or maple syrup (optional)

    Fudge Sauce:

    3 Tbsp raw coconut nectar or maple syrup

    1 Tbsp raw coconut oil, warmed to liquid

    1/4 cup raw cacao powder, sifted

    pinch sea salt

    1 tsp pure vanilla extract

    1 Tbsp filtered water (or as needed)

    Chopped vegan dark chocolate or a cherry for topping

    To make coconut banana whipped cream, combine the bananas, coconut milk, vanilla, maple syrup, and sea salt in a high speed blender or food processor and blend until smooth. With the motor running, slowly add the coconut butter (so that it does not clump up.  But if it does, just continue to blend at high speed until smooth and you will just have to chill it longer).  Place in the freezer and chill until the consistency of whipped cream (about 30 minutes if it did not get very warm, and about an hour if it had to be blended longer and was more liquid).  Once it is the proper consistency, set aside in the refrigerator.

    To make the pineapple sauce, blend the pineapple until chopped up but still chunky in the food processor (adding the optional maple syrup if your pineapple is not sweet).  Set aside.

    To make the strawberry sauce, blend the strawberries until chopped up but still chunky in the food processor (adding the optional maple syrup if your strawberries are not sweet).  Set aside.

    To make the fudge sauce, whisk together all ingredients until smooth (adding a little water if too thick, or more cacao powder if too thin).  Set aside.

    To assemble, put some of the coconut banana whipped cream into the bottoms of 3 glasses, followed by the chocolate sauce, then more coconut cream, then the pineapple sauce, then more coconut cream, then the strawberry sauce. Then the last bit of coconut cream.  Top off with more of the sauces if you have extra, and garnish with chopped vegan chocolate or a cherry if you have one.



  • 4 Ingredient Banana Cream Pie Popsicles

    4 Ingredient Banana Cream Pie Popsicles

    Banana Pops 1

    Although I am all about the fancy desserts sometimes, other times I am all about the super easy ones.  And nothing beats popsicles for easy in the summer.  Don’t get me wrong, I love my elaborate ice cream flavors, but it is nice to simply blend something, pop it in the freezer and half a day later be able to enjoy it.  Plus, who doesn’t love popsicles?!  They are n essential part of a hot summer day, whether you are a kid or an adult!  Sometimes, Eric and I like to grab one as we head out for our walk on a hot day, and enjoy it along the way to cool off.  I recently made some Banana Cream Pie ones, and they were wonderful, so I had to share the recipe with you all.

    Banana Pops 3

    At only 4 ingredients, there is no excuse not to make these.  Don’t have any molds?  Use paper cups to freeze them in old school style.  I remember making popsicles like those back in the day.  These taste just like banana cream pie, but are a lot friendlier on the waistline.  If you have 5 minutes, you can make these, and trust me you will be happy you did the next day when it is hot and you want something sweet and delicious!

    Banana Pops 4

    4 Ingredient Banana Cream Pie Popsicles

    Makes 4

    1 15 oz can organic full fat coconut milk (or 1 1/2 cups raw coconut milk if you want these raw)

    2 ripe organic bananas

    1 tsp pure vanilla extract

    1 Tbsp maple syrup or to taste (stevia may also be used, a few drops to taste)

    Blend all ingredients together in a blender until smooth, then pour into popsicle molds  and place in the freezer for at least 6 hours (or when they are firm) or overnight to set up.

    Banana Pops 2



  • Vegan Peanut Butter Banana Blondie Tart

    Vegan Peanut Butter Banana Blondie Tart

     Peanut Butter Blondies

    Someone recently asked me what my guilty pleasure food is.  You might be surprised when you hear it was not cake, or ice cream or French fries…it was peanut butter.  Yes peanut butter.  I could eat a whole jar if I could.  That stuff is so addictive.  Luckilly though I am satisfied with a few Tbsp at a time and don’t have to resort to the jar.  Stuff you can buy is good, but I make my own.  Eric recently bought some store bought, then asked me if I would make him some because it was just not as good as mine.  I make mine with just peanuts and salt most of the time.  Sometimes raw jungle peanuts, and sometimes organic roasted peanuts.  So good.  When I had a hankering for blondies last weekend, I decided that they would have to include peanut butter too.

     Peanut Butter Blondies 3

    I was actually making banana blondies, and since bananas, peanut butter and chocolate chunks are friends, it worked.  I made them in a tart pan, just to be different and a bit more elegant.  Plus bigger pieces because I was in that kind of mood.  You can cut them as large or as small as you like if you make it though, I won’t judge.  It was delicious with the peanut butter, giving it that happy flavor that I so much love in just about everything.  These are fast to make too, so you can make them and eat them in under an hour! They are best warm of course.

    Peanut Butter Blondies 2

    Vegan Peanut Butter Banana Blondie Tart

    Makes one 8 inch tart, 12 slices

    Ingredients:

    1  Tbsp ground flax seed

    3 Tbsp filtered water

    ½ cup virgin coconut oil, melted

    1 cup coconut sugar

    2 tsp pure vanilla extract

    ¼ tsp salt

    1 tsp baking powder

    1 1/2 cups all purpose gluten free flour or quinoa flour

    1/2 cup peanut butter

    ½ cup mashed banana (1 medium banana)

    1 cup vegan chocolate chunks
    Preheat oven to 350°. Oil a 8 inch removable bottom tart pan with coconut oil. Set aside.
    Whisk together flax seed and water in a bowl, and set aside in the fridge for 15 min.
    Next, in a big bowl, combine melted coconut oil and sugar. Mix until combined. Add in flax mixture and vanilla and continue mixing until incorporated. Stir in salt, flour, peanut butter and banana until batter is smooth and even. Stir in the chocolate chunks. Spread in prepared pan. Bake for 25-30 minutes until center is set. Transfer pan to wire rack to cool. Cut into 12 wedges (or less if you are like me and like big pieces).



  • Raw Tutti Frutti Ice Cream

    Raw Tutti Frutti Ice Cream

    Tutti Frutti Ice Cream 4

    Sprout Living was kind enough to send me some more of their Green Kingdom Epic Protein powder to use in recipes.  In case you didn’t catch my other post about it a few months back, this stuff is awesome!  Honestly, it is my all time favorite protein powder.  It is delicious as well as packed with nutrients including greens, it has a good texture, and most importantly it helps me refuel after a workout and feel good.  So what all is in this stuff?  Well, a blend of sprouted brown rice, yellow pea, sacha inchi, and cranberry proteins as well as superfoods  and greens.  It is raw, vegan, and organic.  I love it just plain with water mixed in (not all protein powders taste good that way, but theirs does).  And it is wonderful in smoothies and shakes like the Raw Green Berry Layered Shake I made recently. It has a fruity flavor to it, so I thought why not add it to a tropical ice cream recipe!

    Tutti Frutti Ice Cream

    I ended up making what I called Tutti Frutti Ice Cream.  I am not sure what the original or traditional tutti frutti ice creams had in them, but this tasted tutti frutti to me!  So delicious, a blend of mango, pineapple and banana with the sweet fruity protein and marbled with a strawberry swirl plus a plain fruit blend swirl for a pretty effect.  It was sooo good!

    Tutti Frutti Ice Cream 3

    Why not have your ice cream and get some protein too!  The protein powder enhanced the flavor and made it taste even better. Plus you get some of your daily greens in your ice cream!  If you have not tried the Sprout Living Green Kingdom Epic Protein Powder, you should definitely get on it.  I am super picky about protein powders and I love it.

    Tutti Frutti Ice Cream 1

    Raw Tutti Frutti Ice Cream 

    Makes 4 cups

    1 cup ripe mangoes

    1 cup ripe pineapple

    1 cup mashed banana

    2 cups young coconut meat

    3/4 cup coconut water

    2 tsp pure vanilla extract

    1/4 tsp sea salt

    1/2 cup raw coconut nectar

    3/4 cup coconut butter

    2 scoops Sprout Living Epic Green Kingdom Protein Powder

    Swirl:

    1/2 cup fresh strawberries

    1 Tbsp coconut nectar

    In a high speed blender or food processor, combine all ingredients for the ice cream until smooth.  Remove 1/3 cup of the mixture and set aside.  Add the protein powder to the remaining mixture in the blender and blend until smooth.  Pour the mixture with the protein powder into an ice cream maker, processing according to the package directions.
    Meanwhile, to make the swirl, combine all ingredients in a high speed blender or food processor until smooth, and set aside until the ice cream is done. 
    Pour 1/3 of the finished ice cream into a freezer safe container, then drop some of the swirl by the Tbsp over that, as well as the plain mixture, then half the remaining ice cream, then more swirl and plain mixture, then the last of the ice cream and more swirl and plain mixture, and swirl with a knife to marble.  Let chill in the freezer for about 4 hours or overnight until more firm before scooping (if it becomes too hard, let sit out about 15-20 minutes before serving.  

    Tutti Frutti Ice Cream 2

  • Vegan Hummingbird Cake

    Vegan Hummingbird Cake

    Hummingbird Cake 5 Best

    I have always wanted to make a hummingbird cake.  I have been hearing about them for years, and the old fashioned southern layer cake appealed to me. In case you haven’t heard of them, they are a moist banana and pineapple cake, spiced with cinnamon, studded with pecans, and topped off with cream cheese frosting. What’s not to love about that?  It sounded like something my Grandma might have made back in the day for a special occasion.  Because this is definitely a special occasion cake.  Since Easter is coming up, I thought also that if this turned out, it would make a perfect Easter cake to serve as a finale to the meal.

    Hummingbird Cake 1

    So, I went for it and made one.  Í used a gluten free vegan banana cake base that I have used in the past, and I swapped out pineapple juice for the coconut milk to make it extra sweet, and added in chunks of pineapple as well along with the pecans and cinnamon that were a must to make this cake traditional.  It smelled like heaven as it baked, and I couldn’t wait to finish it off with the frosting!

    Hummingbird Cake 3

    For the frosting I used a simple coconut base with a little lemon juice to give it a slight tang reminiscent of cream cheese.  It was fluffy and delicious and perfect with the moist cake!  I topped it off with more pecans, keeping it simple as far as decorating went this time.  OMG was it good.  The texture was perfect, the cake was moist and sweet with a little bit of fruitiness, and the pecans gave it a nice crunch.  I shared some with my boyfriend Eric, and the piece was all gone pretty fast which should say something.  I think this would be perfect for Easter if you wanted something elegant and traditional.  Don’t let the layers fool you, this is a pretty easy cake to make.

    Hummingbird Cake 2

    Vegan Hummingbird Layer Cake (gluten free)
    Makes 1 6 inch 4 layer cake

    Cake:
    1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
    1 cup coconut sugar
    1 1/2 tsp baking soda
    1 tsp baking powder
    1/2 tsp sea salt
    1 tsp ground cinnamon
    1 cup mashed bananas
    1/4 cup virgin coconut oil
    1 Tbsp pure vanilla extract
    1/4 cup + 2 Tbsp pineapple juice at room temperature
    2 Tbsp apple cider vinegar
    1/2 cup chopped pineapple
    1/3 cup chopped pecans

    Frosting:

    2 15 oz cans organic full fat coconut milk (the whole can, cream and water), chilled
    2 cups raw cashews, soaked for 4 hours and drained
    3/4 cup raw coconut nectar, or maple syrup
    1/2  tsp sea salt
    2 tsp pure vanilla extract
    juice of one lemon (about 3 Tbsp)
    1 3/4 cups coconut butter, warmed to liquid

    Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan.
    Whisk flour, baking soda, sea salt, cinnamon and sugar in a large bowl to blend well.
    Whisk bananas, oil, pineapple juice, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in the pineapple and pecans.
    Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
    Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.
    Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream (this may take anywhere from 1/2 hour to an hour depending on how warm it has gotten).
    When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second.  Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.
    Garnish the cake with chopped pecans.
    Store any leftover cake in the refrigerator.

    ***if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

    Hummingbird Cake

  • Raw Banana Almond Chocolate Chunk Ice Cream

    Raw Banana Almond Chocolate Chunk Ice Cream

     

    Sprout Living was kind enough to send me some of their protein powder samples to try out and create recipes with.  I was super excited because being as active as I am protein powders are always something I use.  I love them in smoothies, but I sneak them into other recipes as well.  Their protein powders appealed to me because they are raw, contain no GMOs, are gluten free, all made from whole foods and are vegan.  They all contain a good amount of protein per serving 19-26 grams depending on the flavor or type you choose which is getting your protein bang for your buck if you ask me! The big thing with me and protein powder if they taste good, how they make me feel and how is the consistency.  I have to say, theirs more than passed the test!  All of the flavors tasted great to me, I felt energized and the consistency was perfect!  


    I couldn’t wait to start trying it in recipes as well, and the first I decided to make was ice cream.  I sometimes add protein powder to my ice cream to give it a boost and make it a little better consistency.  I thought their vanilla lucuma Epic Protein would be perfect in some raw banana almond ice cream.  


    The base tasted amazing.  With the protein powder and addition of a little almond butter and the coconut banana base, it was incredibly silky and I could have drank it as was.  After it was processed in the ice cream maker, I decided that I wanted to add in some texture and extra deliciousness in the form of raw chocolate chunks and almonds.  It was simply heavenly!  

    And, I got a little extra boost of protein with my ice cream, which is always a good thing for me.  If you are looking for a protein that is clean, delicious and tastes wonderful, be sure to check out Sprout Living’s Website!  I can say that I have been enjoying this protein before and after my runs this week and I feel pretty energetic! Stay tuned, I will be using some of their other protein powders in recipes soon!

    Raw Banana Almond Chocolate Chunk Ice Cream
    Makes about 6 cups

    Ice Cream:
    1 cup coconut water
    3 cups young coconut meat*
    2 cups ripe bananas, sliced
    1/4 cup Sprout Living Epic Protein vanilla lucuma flavor
    1/2 cup raw date paste (or maple syrup or raw coconut nectar or your choice liquid sweetener)
    seeds of one vanilla bean (or 2 tsp pure vanilla extract)
    1 tsp almond extract
    1/4 tsp sea salt
    1/4 cup raw almond butter
    1/4 cup raw coconut butter, warmed to liquid

    1 cup chopped raw almonds
    1 cup chopped raw dark chocolate

    To make ice cream base, to a high speed blender or food processor, add coconut water, coconut, bananas, protein powder, paste, vanilla, almond extract, sea salt, and almond butter and process until very smooth, about a minute or two. Add the coconut butter slowly so it gets incorporated and doesn’t clump up.  Process a minute more.  Pour the mixture into an ice cream maker and process according to directions.
    Set aside.  When the ice cream is done churning, remove from ice cream maker, stir in chopped almonds and chopped raw dark chocolate.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency (if it becomes too hard, let sit out for about 15 minutes before scooping).    *you may substitute 3 cups raw cashews soaked 4 hours and drained well for the young coconut meat if it is unavailable, or use 3 cups canned full fat coconut milk (if you are ok with it not being completely raw).