Vegan Dessert Bread with Bananas and Berries

Hello,

It's been a while since I've posted a recipe here. I've been trying to keep the blog mostly about my illustration work, but since I got quite a positive response when I posted images of this dessert on my Facebook and Twitter profiles, I decided to upload the recipe. It's based on a banana bread recipe, but quite heavily modified. I'm not even sure what to to call this creation, but it was tasty, soft, and moist.

Moist Vegan Dessert Bread with Bananas and Berries

Ingredients:

Wet:

1 cup mashed ripe bananas (about 2 whole bananas)*

1/2 cup sugar

1/3 cup margarine (plus a little extra for greasing)

1/3 cup of almond milk*

1/3 cup of fresh blueberries

1 teaspoon vanilla extract

Dry:

1 1/2 cups whole wheat flour

1/2 cup rolled oats

1 tablespoon ground almonds (optional)*

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Topping:

2-3 large strawberries

1 fresh fig

Directions:

1. Preheat the oven to 350 degrees F (180 C). Grease a 9 inch diameter round pan with a little bit of margarine and sprinkle it with a little bit of sugar. Feel free to use a 9x5 inch pan instead, or any other kind that holds a similar amount of volume.

2. In a large bowl, cream the margarine and sugar together until smooth. Mash the bananas and add them to the mix, along with the almond milk and the vanilla extract. Lastly, gently stir in the blueberries.

3. In a different bowl mix together the dry ingredients. I recommend using a whisk for combining these together because it seems that with this method, baked goods turn out more soft and fluffy.

4. Add the dry ingredients to the wet ingredients bowl and gently blend them together, until just combined. I prefer to use a fork for this, so as not to over-mix the batter. Pour the mixture into your pan and prepare to decorate!

5. Thinly slice up the strawberries and figs, and arrange them on top of the batter in whichever way you like. You can of course use other fruits or berries (like plums, apricots, peaches, blackberries, raspberries, etc.) to fancy up your baked creation.

6. Bake at 350F (180 C) for 45-50 minutes (or until a toothpick inserted into the middle comes out clean) on the middle rack of the oven. If the bread is baked through but top looks too pale to you – place the pan on to the top rack and turn on the broiler for 1-2 minutes. Remove from the oven and let the bread cool for 10-15 minutes. Then, remove it from the pan and enjoy!

Notes:

*If you don’t like bananas, you can also substitute puree from a different fresh fruit.

*Any other milk you prefer will also work for this recipe

*The tablespoon of ground almonds is optional because it doesn’t significantly change the flavour of the bread, but I swear that adding a little ground almonds to my recipes gives my muffins, breads, and cakes a more pleasant texture.

 

Happy Baking!

Blackberry Biscotti

Happy Friday!

Not bread, biscotti. They're more pink inside if you snap them in half.

No art to post today, though I do have a few small things in the works. Therefore, instead I'm posting recipe I tried out today. Desserts are better than art anyway, right? ;)`
I took this "Raspberry Lemonade Biscotti" recipe by MCBARTKO and adapted it to my tastes/ingredients/servings. Here's my adapted recipe below: (Makes about 20 pieces, hopefully. I was taste testing too much to keep an accurate count.)

Maybe I should have dusted them with some powdered sugar so they'd look more like dessert...

Blackberry + Lemon Biscotti

1+ cup fresh blackberries     2 tablespoons  brown sugar     1 teaspoon of lemon juice

1/2 cup unsalted margarine 2/4 (1/2) cup brown sugar 1/4 cup white sugar 2 eggs 3 teaspoons grated lemon zest 1 tablespoon blackberry jam 1 1/2 cup all-purpose flour  1 1/2 cup whole wheat flour 1 teaspoon baking powder 1/4 teaspoon salt

Directions:

1.      Place the blackberries and 2 tablespoons of brown sugar with a splash of water into a small saucepan over medium heat. Bring to a boil. Add a teaspoon of lemon juice. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve or cheese cloth to remove the seeds. Set aside to cool.

2.      In a large bowl, cream together the margarine and 3/4 cup of sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the blackberry sauce and blackberry jam and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.

3.      Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cookie sheet(s) or line them with parchment paper. Shape the dough into a log, or a couple of small logs. *The wider and flatter the log - the longer your biscotti pieces will be. The longer and taller the log - the rounder your biscotti pieces will be, like mine turned out. Looking more like some crostinis, as mine turned out be. But hey, the taste is the most important part...isn't it?

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4.      Bake for 27-30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

5.      Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheet(s), cut side down.

6.      Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container. 

7.      Enjoy with coffee or tea =)

They look like little bread pieces, but they're not!