Well, friends, we’ve made it through the first week of the New Year! If you’ve made any resolutions, I hope they are still with you. I have a few this year. For instance, learning how to write a screenplay. And exploring the mysterious-to-me world of writing creative nonfiction.
Another resolution relates to my blog, and posting some more healthy baking recipes to share with all of you.Today’s Coco-Banana Loaf is a vegan recipe. It’s also a more low-fat option, as I’ve cut back on the amount of oil in the recipe. In this case, the mashed bananas keep the loaf moist, so you won’t miss the fat. I’ve bumped up the fiber content by using whole wheat flour and ground flax too.
Wishing you sweet satisfaction in your baking, blogging and other pursuits!
Vegan Coco-Banana Loaf
1 cup whole wheat flour
1/2 cup white flour
1/3 cup unsweetened cocoa powder
2 Tbsp ground flax
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1 cup brown sugar
1/2 cup water
1 tsp vanilla
1 Tbsp white vinegar
2 mashed, ripe bananas
1. Preheat oven to 325 degrees. Grease loaf pan and set aside.
2. In a medium bowl, combine flours, cocoa, flax, baking soda, baking powder and salt. Set aside.
3. Using a stand mixer at a low speed, add mashed bananas and give a good mix to smooth them out. Add oil and water. Add sugar and mix until combined. Add vinegar and vanilla.
4. To the wet ingredients, add the dry ingredients, 1/3 at a time. Stop mixer and use spatula to finish folding the ingredients together. Batter will be thick.
5. Pour or scoop batter into the prepared loaf pan and smooth out the top with a spatula. Bake for 1 hour or until cake tester comes out clean. Let cool for 10 minutes in pan before transferring to a wire rack. Enjoy!