I’m not much of a photog or foodie (although I like to imagine that I am), but I do appreciate a good photo and a good meal. Not that there are any on here with my lame iphone-ography. But it will do. So I want to start posting RAD RECIPES that are staples in this house. I’ve got nothing on what’s out there already but this will help me organize some foodstuff. And eventually I will post fun and hopefully intriguing recipes like spicy cod stew, vegetarian lasagna (no noodles), and thai green curry with shrimp.
I’m starting out with this banana bread – as recommended by our neighbor who makes these incredible vegan recipes. I needed to jump back into baking (i.e. breads, cupcakes, cookies, and muffins. This is the extent of my desire because I’m not confident with it.) anyway so this was a good and easy start as I had a handful of frozen black bananas immediately available.
My neighbor gave me the recipe which is from The Post Punk Kitchen. Here’s how they turned out (a small batch, I would have doubled it, but had to borrow soy milk from her).
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine.
Sift together flour, baking soda, salt and spices.
Cream together the margarine and sugars. Add bananas, soy milk and vanilla.
Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.
Man, oh man. I added milk chocolate chips to it and I’m ready to eat the whole thing myself. Sigh.
She also let me briefly borrow her recipe book so I can look for something apple-y.
Anyways. Love fall…I’m eating it up. Something about it makes me feel crazy sentimental. All gooey inside. Especially cute baby girls in cute hats.