Yummy Breads to Bake this Fall!

vegan-banana-bread_0014

Vegan Banana Fig Bread!’

Ingredients:

Wet Ingredients:

-⅓ Cup of Vegan Butter (Earth Balance is my favorite!)

-½ Cup of Applesauce

-1 Tsp of Vanilla

 

Dry Ingredients:

-2 cups of Flour

-½ Tsp baking soda

-½ Tsp baking powder

-½ Tsp Salt

 

Fruit/Nut Ingredients

-3 Large or 4 Small super-ripe bananas

-5 super ripe figs. (just scrape out the delicious reddish inside, don’t mash up the peel)

-½ cup of chopped walnuts

With all banana breads, remember to mix wet ingredients and dry ingredients separately. Then mix them together in a big bowl. Finally mix in your mashed bananas (and figs in this case!). Before you pour your batter into your greased loaf pan, you can mix in some chopped walnuts or pecans (remember to double-check food allergies with your guest before you add any nuts!). Most banana breads will bake for 40-50 minutes at 350. Check with a toothpick or a knife to see if they come out clean. If they do, you are good to go, remove your bread from the oven (and remember to turn you oven off!). Yum!

(ps: I originally found this recipe on phillymag.com)

ZUCCHINIBREAD-superJumbo

Olive Oil Zucchini Bread!

Wet Ingredients

1 ½ Cups of Grated zucchini

⅔ Cup of Brown Sugar (yes, I know this is a dry ingredient, but for this recipe, the sugar gets included in the wet ingredients so it can mix properly with the oil and egg!)

⅓ Cup of Olive Oil (Sometimes, I call it “eevoo” and crack myself up! Extra Virgin Olive Oil)

⅓ Cup of Plain Greek Yoghurt

2 eggs

1 Tsp of Vanilla

 

Dry Ingredients

1 ½ Cups of Flour

½ Tsp Salt

½ Tsp Baking Powder

½ Tsp Baking Soda

1 Tsp Lemon Zest

1 ½ Tsp Cinnamon

¼ Tsp Nutmeg

 

Similar process as the banana-fig bread, we mix the wet ingredients and dry ingredients separately and then combine them and add the nuts if you want walnuts in your bread! Then bake in a greased loaf pan for 40-50 minutes. For this bread, it’s pretty important to rotate the loaf after it has baked for 20 minutes. Check with a toothpick or a sharp knife, if it comes out clean, remove the loaf from the oven and let it cool for about 15 minutes before you cut it and eat it! Cheers!

 

(ps: this recipe is one of many awesome recipes on NYTimes Cooking! I highly recommend using their app to challenge yourself and eat the rewards!)

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