Monday
Fresh Figs
Picked from the backyard! I never knew my sister had fig trees. I had never tried fresh figs before this summer at the farmer's market. Thank you farmer's market, you have introduced me to many lovely foods.
Banana Bread
I had a bunch of bananas who had seen better days and were just begging to be made into bread. I didn't have any eggs so I googled "vegan banana bread" and found this recipe from a site called "Cookie Madness." I didn't make a truly vegan bread because I used half & half instead of the soy milk that was called for and butter for the pan, but was so happy with my results! The texture was nice and it was very yummy. I would definitely make this bread again. It is a very simple bread with no added nuts or chips, but I don't think it needs anything more. I adjusted to recipe based on what I had at home, here is the recipe exactly how I made it:
Banana Bread
adapted from cookie madness
Ingredients:
1/4 cup half & half
1 teaspoon rice vinegar
2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vegetable oil
1/4 cup olive oil
1/2 cup brown sugar
1/2 cup white sugar
3 ripe bananas
1 1/2 teaspoon vanilla
- Preheat oven to 350 degrees
- Butter your loaf pan generously (mine was 9x5), lay a sheet of parchment on the bottom and butter that as well.
- Add vinegar to the half & half and let sit.
- Mix together the flour, baking soda, salt and cinnamon.
- In a large bowl, beat together oils and sugars and add in bananas, mashing them with a pastry blender (or a potato masher would work too. You can use a mixer if you prefer, I just like to see banana chunks in mine).
- Add vinegar/half & half mixture to it and stir well.
- Add half of the flour mixture and once that's incorporated add the rest of the flour until it is well mixed, try not to over-stir.
- Bake for an hour or until a toothpick inserted in the center comes out clean.
Cool on a rack and enjoy!
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