http://www.theppk.com/2007/10/banana-bread/
3 plain, 2 with shredded coconut, 2 with carob chips (the exploded ones), 2 with grained sweetened chips, 2 with chopped pistachios, 1 with mini chips
According to my mom who had a carob then a plain, they are better with a little something sweet on top.

http://www.theppk.com/2007/10/banana-bread/

3 plain, 2 with shredded coconut, 2 with carob chips (the exploded ones), 2 with grained sweetened chips, 2 with chopped pistachios, 1 with mini chips

According to my mom who had a carob then a plain, they are better with a little something sweet on top.

meaghanherself:

Banana Blueberry Quinoa Muffins

meaghanherself:

Banana Blueberry Quinoa Muffins

a-ketoglutarate:

Vegan Banana-Chocolate Chocolate Swirl Sundae Cupcakes (Aka It’s Been a Long Week Cupcakes)
This cupcake was inspired from Vegan Cupcakes Take Over the World, combining their chocolate cupcake mix with the banana cupcakes together using the technique they listed for Marble Cupcakes to pour two batters together and topped with vegan buttercream frosting and quick melty ganache, and of course 100’s and 1000’s. 
Banana Half:
1/4 cup banana
1/2 cup plus 1/8 cup flour
1/8 tsp baking soda
1/2 tsp baking powder
pinch of salt
1/4 cup plus 1/8 cup sugar
1/6 cup (or 8 teaspoons depending if you want to eyeball it or be accurate) canola oil
1/3 cup milk alternative
3/4 tsp vanilla extract
1/4 tsp almond extract
25 g of vegan dark chocolate chopped really fine
Chocolate cake:
1/2 cup milk alternative
1/2 tsp apple cider vinegar
1/4 cup plus 1/8 cup sugar
1/6 cup canola oil
1/2 tsp vanilla
1/4 tsp almond extract
1/2 cup flour
1/6 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
pinch of salt.
1. You’re going to need four bowls (I used cereal bowls for dry, mixing bowls for wet). 
2. Preheat the oven to 175C and prepare muffin tin.
3. Mash the banana and add oil.  Add sugar, milk alternative, extracts and mix well. 
4. Mix together the dry ingredients for the banana cake.
5. For the chocolate cake, mix the oil, sugar, milk alternative, and extracts.  Mix well. 
6. Add together the dry ingredients for the chocolate cake in the last bowl.
7. Now, add the dry to the wet ingredients for the banana cake. Mix until only small lumps remain.  Mix in fine chopped chocolate. 
8. Mix the dry into the wet for the chocolate cake.
9. Using both hands and two spoons, add a scoop of banana batter at the same time that you add a scoop of chocolate batter, filling the cups about 2/3 of the way full.  This was a bit tricky, but totally worth it. 
10. Take a butter knife and make one circle in the batter then move to the next cupcake.
11. Bake for 20-22 minutes, stabbing with a knife to see if it’s done. 

a-ketoglutarate:

Vegan Banana-Chocolate Chocolate Swirl Sundae Cupcakes (Aka It’s Been a Long Week Cupcakes)

This cupcake was inspired from Vegan Cupcakes Take Over the World, combining their chocolate cupcake mix with the banana cupcakes together using the technique they listed for Marble Cupcakes to pour two batters together and topped with vegan buttercream frosting and quick melty ganache, and of course 100’s and 1000’s. 

Banana Half:

1/4 cup banana

1/2 cup plus 1/8 cup flour

1/8 tsp baking soda

1/2 tsp baking powder

pinch of salt

1/4 cup plus 1/8 cup sugar

1/6 cup (or 8 teaspoons depending if you want to eyeball it or be accurate) canola oil

1/3 cup milk alternative

3/4 tsp vanilla extract

1/4 tsp almond extract

25 g of vegan dark chocolate chopped really fine

Chocolate cake:

1/2 cup milk alternative

1/2 tsp apple cider vinegar

1/4 cup plus 1/8 cup sugar

1/6 cup canola oil

1/2 tsp vanilla

1/4 tsp almond extract

1/2 cup flour

1/6 cup cocoa powder

1/2 tsp baking soda

1/4 tsp baking powder

pinch of salt.

1. You’re going to need four bowls (I used cereal bowls for dry, mixing bowls for wet). 

2. Preheat the oven to 175C and prepare muffin tin.

3. Mash the banana and add oil.  Add sugar, milk alternative, extracts and mix well. 

4. Mix together the dry ingredients for the banana cake.

5. For the chocolate cake, mix the oil, sugar, milk alternative, and extracts.  Mix well. 

6. Add together the dry ingredients for the chocolate cake in the last bowl.

7. Now, add the dry to the wet ingredients for the banana cake. Mix until only small lumps remain.  Mix in fine chopped chocolate. 

8. Mix the dry into the wet for the chocolate cake.

9. Using both hands and two spoons, add a scoop of banana batter at the same time that you add a scoop of chocolate batter, filling the cups about 2/3 of the way full.  This was a bit tricky, but totally worth it. 

10. Take a butter knife and make one circle in the batter then move to the next cupcake.

11. Bake for 20-22 minutes, stabbing with a knife to see if it’s done. 

(via greedyvegan)

veganbabs replied to your post: Which recipes do you guys want first?
coconut banana bars!! but they all sound amazing

Yes ma’am! Coconut Banana Bars!

I’m still in class, btw. I’m just so scattered…I have a hard time following this particular professors train of thought.

I’ve made these many times over, which should tell you just how much I (and all those who are offered a taste) enjoy them.
If your bananas are starting to brown, then this is the recipe you should turn to. Major yum.

Alt Link: http://blog.fatfreevegan.com/2007/09/e-cooks-banana-coconut-bars.html

eattonguyen:

I woke up my taste buds this morning with this baked oat bran that was ridiculously moist and sweet. 

  • 1 medium sized banana
  • 1/3 cup oat bran
  • 1 tsp ground flaxseeds
  • 2 tbsp unsweetened applesauce
  • 1 tsp honey
  • 1 tsp cinnamon
  1. Preheat oven to 375F.
  2. Cut a few banana slices to be used for the topping and set aside.
  3. Mash the rest of the banana, but leave a couple of chunks behind.
  4. Add the rest of the ingredients and mix well.
  5. Pour the mixture into a bowl and arrange the banana slices on top.
  6. Bake for 18-20 minutes. 
  7. Remove from oven and let it cool slightly. Serve warm.

(via keeprunningandbehealthy-deactiv)

yackattack:

Protein-Packed Dessert for Breakfast Smoothie!
When you don’t have time to make elaborate breakfast recipes, and want to be a little more on the healthy side, a great smoothie recipe is the way to go. Frozen banana chunks balance out the bitter cocoa with their natural sweetness and creamy peanut butter adds some body to this breakfast, while chia seeds offer even more nutritional benefits.
Ingredients:
1 Large Frozen Banana
1 Heaping Tbsp. of Cocoa Powder
1 1/2 Tbsp. Creamy Peanut Butter (I used Justin’s Organic Peanut Butter)
1 Tbsp. Chia Seeds
1/4-1/2 Cup Water or Non-Dairy Milk
Directions:
Place all ingredients in a blender, add more liquid if needed, and puree until smooth. Let still for 3-5 minutes so that the chia seeds are easier for your body to digest and so that you absorb their nutrients better.

yackattack:

Protein-Packed Dessert for Breakfast Smoothie!

When you don’t have time to make elaborate breakfast recipes, and want to be a little more on the healthy side, a great smoothie recipe is the way to go. Frozen banana chunks balance out the bitter cocoa with their natural sweetness and creamy peanut butter adds some body to this breakfast, while chia seeds offer even more nutritional benefits.

Ingredients:

1 Large Frozen Banana

1 Heaping Tbsp. of Cocoa Powder

1 1/2 Tbsp. Creamy Peanut Butter (I used Justin’s Organic Peanut Butter)

1 Tbsp. Chia Seeds

1/4-1/2 Cup Water or Non-Dairy Milk

Directions:

Place all ingredients in a blender, add more liquid if needed, and puree until smooth. Let still for 3-5 minutes so that the chia seeds are easier for your body to digest and so that you absorb their nutrients better.

Smoothie Ingredients

(via happyhealthyandveg-deactivated2)

tummycorp:

I eat this practically every morning, and it soo versatile you can make so many different versions! Quinoa Oatmeal Bake (raspberry edition)1 very ripe banana (mashed)1/2 - full package of fresh raspberries (mashed)1tsp cinnamon 1/2 tsp baking powder a pinch of salt 1/3 cup Quinoa2/3 cup oatmealcombine the mashed fruit, then add cinnamon, salt, and baking powder. Finally add  the grains! and your pretty much done! set your oven to 350 F and bake for about 15-20 minutes depending how dry you want it, you could practically eat this raw as well, tastes amazing either way. I have also tried this with coconut, and raisins and they both are really tasty! get creative and add stuff! 

tummycorp:

I eat this practically every morning, and it soo versatile you can make so many different versions!

Quinoa Oatmeal Bake (raspberry edition)

1 very ripe banana (mashed)
1/2 - full package of fresh raspberries (mashed)
1tsp cinnamon
1/2 tsp baking powder
a pinch of salt
1/3 cup Quinoa
2/3 cup oatmeal

combine the mashed fruit, then add cinnamon, salt, and baking powder. Finally add  the grains! and your pretty much done! set your oven to 350 F and bake for about 15-20 minutes depending how dry you want it, you could practically eat this raw as well, tastes amazing either way.

I have also tried this with coconut, and raisins and they both are really tasty! get creative and add stuff! 

(Source: onehappyvegan)

Uh-oh

I have a bundle of bananas at their peak. Quick! Suggestions!(Please!) What (vegan) banana recipes/ideas do you have for me?

fuckyeavegans:

Pumpkin banana bread (vegan)

Ingredients:

  • 2 overly-ripe bananas
  • 1/3 cup melted coconut oil (I used Tropical Traditions Gold Label)
  • 1 cup pumpkin puree (I used Libby’s)
  • 1 tsp vanilla extract (I used 3 drops NuNatural’s liquid vanilla stevia)
  • chia seed “egg” (1 tbsp chia seeds + 1/8 cup water)
  • 2 cups whole wheat flour
  • 1/2 cup NuNatural’s stevia baking blend
  • 1 tsp baking soda
  • pinch of salt

Directions:

Preheat oven to 350 degrees.

Mash banana and then add other wet ingredients (melted coconut oil, pumpkin puree, vanilla, chia seed “egg”).  Mix together.  Then add in dry ingredients (flour, stevia blend, baking soda, salt).

(Source: )

culturalcrosspollination:

Banana

Island Mango Cupcakes with Banana Rum Buttercream Frosting

veganpunkpixie:

Recipe

chippedbowl:

These photos are not good.  They do not give this awesome dessert any justice.  I am sorry.  I was so distracted by this pudding’s flavor that I impatiently took these.

image

I hope that you will still try these bars and enjoy them as much as I did.  They are fantastic and perfect for sharing.

image

If you don’t want to make them into bars, just make the pudding and enjoy it on its own.

image

image

Banana Pudding Bars, adapted from VegNews

Ingredients:

For the crust:

  • 10 full graham crackers
  • 1/4 cup non-hydrogenated margarine, melted


For the pudding:

  • 3 bananas, finely diced
  • 1/4 cup fresh lemon juice
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups plain soymilk, divided
  • 2 tablespoons non-hydrogenated margarine
  • 2 teaspoons vanilla


Directions:

  1. Preheat oven to 350 degrees and lightly grease an 8x8-inch square pan. In a food processor, grind graham crackers into a fine powder. Add melted margarine and mix thoroughly. Press crust evenly into the bottom of the prepared pan, and bake for about 10 minutes. Remove from oven and allow to cool.
  2. In a small bowl, drizzle bananas with lemon juice to coat, then evenly distribute over the crust and set aside.
  3. In a medium saucepan, combine sugar, cornstarch, and salt. Pour in just enough soymilk to form a paste, and mix thoroughly. Add remaining soymilk, and place over medium-high heat. Whisking constantly, bring mixture to a boil. Remove from heat and add margarine and vanilla, whisking thoroughly until margarine has melted.
  4. Pour pudding mixture onto crust, smooth down the top with a spatula, and let cool completely. Refrigerate for at least one hour. Slice into squares and serve.
dont-forget-the-apples:

Vegan Banana S’mores

Such a good idea!!!

dont-forget-the-apples:

Vegan Banana S’mores

Such a good idea!!!

(Source: coffeesfoclosers)

fourgreensteps:

Vegan Pumpkin Banana Bread