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Recipe: Banana Split Tea Bread
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Image from Rejected Cartoons... don't reject this recipe.
It's been twelve days after you made your New Year's Resolution. Usually right around now, people are starting to get antsy and crave their old habits. If you're craving something sweet, try making this Banana Split Tea Bread. It's vegan, delicious, and not terribly unhealthy, but will satisfy your sweet tooth while you satisfy your resolutions.
Additionally, due to the popularity of the vegan/vegetarian recipes I've been posting, they will be a weekly Monday feature. Keep your eyes open for more vegan/vegetarian recipes, food facts, restaurants in Chicago that serve delicious vegan/vegetarian fare, and more-- all on Mondays. (If anyone thinks of a good name for this column, leave a comment below. I'd love your input; it's as much your column as it is mine.)
(recipe from Vegan Planet by Robin Robertson)
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 medium size, very ripe bananas, peeled and cut into chunks
1/2 cup soy milk or other dairy free milk
1/4 corn oil
3/4 sugar or natural sweetener
1 teaspoon pure vanilla extract
1/4 cup chopped unsalted dry roasted peanuts or other nuts
1/4 cup semisweet vegan chocolate chips (are available at natural food stores)
1/4 cup drained crushed pineapple
1/4 cup dried cherries
1. Preheat the oven to 375 degrees F. Lightly oil a 9 x 5-inch loaf pan and set aside.
2. In a large bowl, sift together the flour, baking powder, and salt and set aside.
3. In a food processor, combine the bananas, soy milk, corn oil, sugar, and vanilla and process until smooth. Add to the flour mixture mix well. Fold in the peanuts, chocolate chips, pineapples, and cherries, and then transfer to the prepared pan.
4. Bake on the center oven rack until a toothpick inserted in the center comes out clean (50-60 minutes). Allow to cool in the pan on a wire rack before removing from the pan and slicing and enjoying.
Makes one loaf.
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