|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
*Vegan Banana Cake (Go Bananas part 2)
Second edition of the banana madness! This is the banana cake. As I said in the previous entry I kind of feel that theres banana "bread" and banana cake. Although the other recipe is probably more decadent Its just what I consider more breakfast-y? Its kind of backwards I know but no matter how you serve this variation its sooooo absolutely delicious. Its very light and delicate, wonderfully flavored (and newly vegan-ized). This original recipe I used buttermilk and eggs but over the years I recall vegan recipe books stating that bananas are the absolutely perfect egg replacer to baked goods, so what better recipe to vegan-ize? Although I myself am not veggie I really have had this weird obsession with vegan baked goods for a number of years. Theres just something about the challenge and flavor variation. I've flopped a lot more vegan baked good recipes although I think they turned out as "they were supposed to", I just cant help but to feel like I'm eating a cardboard box or some sort of beenie textured blah, I dont know. Its been a roller coaster of good and bad. Absolutely a good note this is a high point. The first day its so light and buttery and oh so beautifully bananas! The second day and any left overs are almost fudgie in texture and I have to say I was somewhat tempted to dip it in chocolate and freeze it on a stick but I did not do it. I sat down and enjoyed it for dinner actually. Really, I've been so out of whack lately its crazy and chaotic but thats the beauty of having these little treasures stuffed in the fridge and freezer. I can grab a slice and sit down, even if its a brief moment amongst chaos its just what I need! Vegan Banana Cake : This can easily be made for someone who's gluten sensitive by substituting the AP flour for rice or other flours. I saw a good looking recipe on Martha Stewart's show however I can not seem to find an existing link. I did find this one though. 1/2 cup vegetable shortening (see note) 3 bananas (mashed) 1 1/2 cups sugar 1 teaspoon vanilla extract 1 tablespoon lemon juice (fresh preferred) 2 cups all purpose unbleached flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup Almond milk (or soy milk) Preheat oven to 350 degrees. Grease a 9x5 bread pan. In a large bowl or the bowl of a stand mixer combine shortening, bananas and sugar. Mix/beat until well combined. Add vanilla, salt and lemon juice. By hand stir in the baking powder, half the flour and half the milk. Do not over mix. Stir remaining flour and then milk. Pour into prepared baking dish. Bake 45 minutes to 1 hour. Test with a toothpick to test for done-ness or touch with your finger tip. It should be firm to the touch. *I like to use buttered flavored crisco in a lot of my baked goods, specifically ones without real butter or in addition to real butter, pie crusts especially. Its been appropriate for vegan diet since 2008 and it adds a little of that buttery flavor I love so much to vegan recipes. I know a lot of REAL vegans use margarine but I'm just not sold.
related searches : Vegan
|
||||||||||||||||||||||||||||||||||||||