Delectables with Dan Presents: Bake Me Another (A Vegan Banana, Chocolate Chip & Almond Bread)
It's time for some breakfast baking! I haven't done a breakfast themed blog in a while. I suppose you can eat this any time of the day, not just in the morning, but regardless. I wanted to do something that was tasty and fun I could share with you guys! This recipe utilises coconut flower, mini vegan chocolate chips and freshly chopped almonds! I chopped the almonds at home but you can buy almond slivers at shops, it's really a personal choice here. I used the mini chocolate chips because it's what I had left, but you can use normal sized ones. And hey, if you're not vegan, you can use regular butter, milk and chocolate chips! Still is just as delicious.
Ingredients
1/4 c. unsweetened almond milk
1/2 tsp apple cider vinegar (does not need
to be organic.)
1/2 c. coconut butter (or any vegan butter
1/2 c. coconut butter (or any vegan butter
of your choice.)
1 c. light brown sugar
3 very ripe medium bananas
1 tsp vanilla essence
1 1/2 cup all-purpose flour
1/ 2 c. coconut flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp low-sodium salt
1/4 c diced almonds
1/2 c. mini chocolate chips
We're going to do all the prep work here before we get into all the mixing and brewing. First, grease a standard 9" loaf pan with a non-stick cooking spray.
Once you've done that, taking a fork or potato masher to mash your peeled bananas. Make sure that your bananas are nice and mashed, not too many big chunks in there. Set them to the side. Pre-heat your oven to 350F. In a small bowl mix together the almond milk and apple cider vinegar. In a large mixing bowl, cream together the butter and brown sugar. You can just do this with a regular mixing spoon, it doesn't have to be anything fancy. Once you've finished your creaming-Christ on a bike I'm trying so hard not to make a comment here-add in the mashed banana.
Stir well. Add in the vanilla essence and half of the all-purpose flour. You want to start mixing it well before you add the other half of the flour and the coconut flour. The mixture should be getting a little dry here; that's normal. It means that it's time to add the milk and vinegar mixture that you made a little earlier. Just pour that into the large mixing bowl and stir well. Don't use one of those fancy hand mixers for this, elbow grease is how you make this. (Dare I say it...it's how you get this bread! Sorry, I just couldn't resist that one.) Add the coconut flour and the last half of the all-purpose flour now. Once you've got a nice little blend going it's time to add in the baking powder, bicarb of soda, salt and spices. You want to really mix them well.
There's just something nice about making bread from scratch. It's just a warm feeling of knowing how to make something. I dunno, I just really enjoy it. I've really come to hone the craft so to speak over the last few years, trying to new things and pushing the limits of my ability. Learning in the kitchen is one of my favourite things. If you have recipes you want me to try on here or mess around with, do send them in! I'd love to read them and try them out. Maybe even do some vegan versions of them! I want to try and do a few more breakfast type things to try and get me in the habit of eating breakfast. It's one of my worst habits I need to try and train myself back into the thing. I've not done it since I was a little kid. Skipping out is one of the things I'm famous for. HAHA. Now back to the banana bread, eh?
Now that you've added the spices and other important bits and bobs to the mixture it's time to dice up the almonds. If you are fancy and got the pre-chopped ones then you can just skip this little bit. On a cutting board with a sharp knife, using a lot of caution, carefully slice the almonds into even bits. They can be nice and chunky, you know how I love things chunky. (Aye Puffnstuff) Don't worry about making them thin or whatever you want to call it. By the time you're done, you should have about 1/4 of a cup of chopped almonds. You can use less or more depending on your tastes. Once you've done that, dump them into the bread mix. Follow them up with your chocolate chips. Be sure to give these a good stir now. You don't want them sinking to the bottom and ruining your loaf.
Remember how you greased that loaf pan earlier? It's time to put that bad boy to use. Using a rubber scraper, carefully scrape the mix out of the bowl and into the pan. Make sure that you've evenly spread bout the bread mix, you don't want the loaf unbalanced and wonky like your uncle who lives up North. Put in to bake for about an hour. Make sure that the loaf is completely baked before removing it from the oven and setting it to cool. Keep the loaf in the pan while it's cooling.
Serve it with a nice dash of vegan butter or plain! To have it keep a bit longer, I like to put it in the fridge in an airtight container. Tastes just as good cold as it does room temp. Enjoy!
Once you've done that, taking a fork or potato masher to mash your peeled bananas. Make sure that your bananas are nice and mashed, not too many big chunks in there. Set them to the side. Pre-heat your oven to 350F. In a small bowl mix together the almond milk and apple cider vinegar. In a large mixing bowl, cream together the butter and brown sugar. You can just do this with a regular mixing spoon, it doesn't have to be anything fancy. Once you've finished your creaming-Christ on a bike I'm trying so hard not to make a comment here-add in the mashed banana.
There's just something nice about making bread from scratch. It's just a warm feeling of knowing how to make something. I dunno, I just really enjoy it. I've really come to hone the craft so to speak over the last few years, trying to new things and pushing the limits of my ability. Learning in the kitchen is one of my favourite things. If you have recipes you want me to try on here or mess around with, do send them in! I'd love to read them and try them out. Maybe even do some vegan versions of them! I want to try and do a few more breakfast type things to try and get me in the habit of eating breakfast. It's one of my worst habits I need to try and train myself back into the thing. I've not done it since I was a little kid. Skipping out is one of the things I'm famous for. HAHA. Now back to the banana bread, eh?
Now that you've added the spices and other important bits and bobs to the mixture it's time to dice up the almonds. If you are fancy and got the pre-chopped ones then you can just skip this little bit. On a cutting board with a sharp knife, using a lot of caution, carefully slice the almonds into even bits. They can be nice and chunky, you know how I love things chunky. (Aye Puffnstuff) Don't worry about making them thin or whatever you want to call it. By the time you're done, you should have about 1/4 of a cup of chopped almonds. You can use less or more depending on your tastes. Once you've done that, dump them into the bread mix. Follow them up with your chocolate chips. Be sure to give these a good stir now. You don't want them sinking to the bottom and ruining your loaf.
Remember how you greased that loaf pan earlier? It's time to put that bad boy to use. Using a rubber scraper, carefully scrape the mix out of the bowl and into the pan. Make sure that you've evenly spread bout the bread mix, you don't want the loaf unbalanced and wonky like your uncle who lives up North. Put in to bake for about an hour. Make sure that the loaf is completely baked before removing it from the oven and setting it to cool. Keep the loaf in the pan while it's cooling.
Serve it with a nice dash of vegan butter or plain! To have it keep a bit longer, I like to put it in the fridge in an airtight container. Tastes just as good cold as it does room temp. Enjoy!
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