Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

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Saturday, January 7, 2017

Vegan Chocolate Banana Bread (oil-free)

This plant-based, oil-free chocolate banana bread recipe will not only satisfy your sweet tooth, but there is minimal clean up, which is always a bonus.  It leaves you more time to have a slice with a friend and a cup of coffee.  No mixers, food processors, or fancy kitchen-work, either.  Whether it's for an dessert or breakfast or even a mid-day snack, this super easy and delicious bread is the way to go!

3 medium, overripe bananas (sliced)
1 cup unsweetened applesauce
1/2 cup Demerara sugar, organic brown sugar, or granulated sugar
1 tsp vanilla extract
1/4 tsp cinnamon 
1/8 tsp nutmeg
pinch of pink Himalayan sea salt
1  1/2 cups spelt flour (or brown rice flour for a gluten-free recipe)
1  1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup organic cocoa powder

1. In a large bowl, mash up the bananas with a fork. Using the same fork, stir in the applesauce, sugar, vanilla, cinnamon, nutmeg, and salt until well blended. 
2. In a smaller bowl, mix the flour, baking powder, baking soda, and cocoa powder together with a spoon, and then sift it into the wet mixture.
3. Pour the entire mixture into a parchment paper-lined bread pan (8" x 4"), and bake at 350 for 40 minutes or until a toothpick comes out clean.

Wet and Dry Ingredients
Mixture Before Baking 

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