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Archive for the ‘banana’ Category

Banana Chocolate Chip Coffee Cake

Posted by trktos on 4-October-2010

Adapted from this recipe.


  • 1/2 cup walnuts
  • 1 1/4 cups chocolate chips
  • 1 tbsp cinnamon
  • 2/3 cup brown sugar
  • 3 medium bananas, plus 6 figs (recipe called for large bananas and i had figs that needed to be eaten)
  • 1 1/2 cups all purpose flour
  • ener-g powder for one egg
  • 3 tbsp homemade yogurt (soy milk plus vinegar would probably be fine)
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup sugar
  • 1/2 cup margarine


  1. Preheat oven to 350 degrees.
  2. Combine walnuts, chocolate chips and cinnamon and brown sugar. Set aside.
  3. Mash bananas and figs. I pulsed in food processor. Add vanilla.
  4. Sift together dry ingredients
  5. Cream margarine and sugar.
  6. Mix ener-g powder and yogurt/buttermilk. Add to fruit.
  7. Combine fruit with creamed mix.
  8. Add flour to wet mix. Stir until just combined.
  9. Layer half of the batter in a greased, parchmented 8 x 8 baking dish. Top with half of the struesel. Top with batter and then remaining struesel.
  10. Bake for about 45 minutes.
  11. Allow to cool in pan. I’m cutting this directly from the pan. Seemed a little dangerous to try and de-pan, with all that struesel.

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Banana Waffles

Posted by trktos on 6-September-2008

These waffles are acceptably crunchy, very easy and really tasty.


  • 2 cups flour – I used all-purpose and spelt
  • 2 tbsp Better Than Milk Powder
  • 3 tbsp sugar
  • 4 tsp baking powder
  • dash cinnamon
  • 1/2 teaspoon salt
  • 1 3/4 cup water
  • 1/2 cup vegetable oil
  • about 1 tsp vanilla
  • 1 banana


  1. Mix together dry ingredients.
  2. Mash banana.
  3. Add banana to oil, water and vanilla.
  4. When waffle iron is heated, mix dry and wet ingredients together.
  5. Bake according to waffle maker’s instructions.


  • slightly modified from this recipe.
  • I like to let waffles cool for a minute or so on a wire rack (nice time to slather on the Earth Balance) – this allows them to get a little crunchier before adding syrup.
  • Next time, I may make 1 1/2 times this recipe … and maybe substitute apple sauce for the needed half banana.

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Banana Bread

Posted by trktos on 22-August-2008

As bananas over-ripen, I toss ’em in the freezer … when they start tumbling out, every time I open the freezer door, it’s time for banana bread! I’ve used sweetened applesauce, and not as many chocolate chips … this recipe is very versatile and supports the “just throw some stuff together” attitude. I can’t imagine banana bread being any tastier. Make sure to get some warm from the oven!


  • 250 g all-purpose flour (2 cups)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 355 g ripe bananas, mashed (3-4 medium)
  • 56 g vegetable or canola oil (1/2 cup)
  • 100 g agave nectar of maple syrup (about 4 tbsp + 2 tsp)
  • 130 g unsweetened applesauce (a little more than a 4-ounce cup, although 4 ounces is fine, add a little more oil or maybe use larger bananas – this recipe isn’t finicky, at all!)
  • 130 g vegan chocolate chips (~1/2 cup)
  • 70 g walnuts (optional) (~1/3 cup)


  1. Preheat oven to 350 degrees. Grease loaf pan or muffin tin.
  2. Sift dry ingredients together. Mix wet ingredients together. Gently fold wet ingredients into dry ingredients until just mixed. Stir in chocolate chips or walnuts.
  3. Bake loaf about 45 minutes, or until firm in the center and golden brown. Check muffins after 15 minutes, and keep baking until firm and golden brown.
  4. Turn both loaf pan and muffin tins 1/2 a turn 3/4 of the way through the bake time to ensure that they are evenly baked.


  • adapted from a vegan recipe from a no-longer-existing site – veggiepregnancy.com
  • Not sweet enough to leave out the chocolate chips or replace with nuts. Try carob if you don’t want chocolate.

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