Posts Tagged ‘Bread’

Banana Bread is always a hit – this is my tried & tested recipe that I have shared with many, and it never fails! It’s just the way Banana Bread should be: moist, crunchy & not too sweet, with a delicate crust. I decided to jazz it up a bit by adding some Cocoa (so good!), but if you want to leave it out then add an extra 1/4 cup of Sugar. I didn’t want to overpower the Banans in this loaf, so if you want a stronger Chocolate flavour increase the Cocoa to 1/2 cup…And for extra chocolatey goodness, add Chocolate Chips instead of Nuts! Buy yourself some Bananas today, and let them sit for a few days until they are nice and spotty, before making this Banana Loaf.


(adapted from You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine)

2 1/4 cups Barley Flour (or 2 cups All-Purpose Flour if you don’t want it Wheat-free)

1 1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 cup Canola Oil

1/2 cup Brown Sugar or 1/2 tsp. Stevia (increase to 3/4 cups Sugar or 3/4 tsp. Stevia if making plain Banana Bread)

1/4 cup – 1/2 cup Cocoa Powder

1/2 tsp. Salt

1/4 cup Soy Milk (may need a little more if using 1/2 cup Cocoa)

1/4 cup Maple Syrup

1 tsp. Vanilla Extract

4 mashed, ripe Bananas (add extra 1/2 Banana if using Stevia instead of Sugar)

1/2 cup chopped Walnuts, or Chocolate Chips


Preheat oven to 180C/350F, and lightly oil 9X3 inch Loaf pan and set aside.

– In a large bowl, sift Flour, Baking Powder, Baking Soda and Cocoa.

– In another bowl, mix together Oil, Sugar/Stevia, and Salt. Stir in Soy Milk, Maple Syrup, and Vanilla. Add the Bananas to the mixture and mix well.

– Add the Banana mixture and the Nuts to the dry ingredients and stir in thoroughly.

– Pour batter into the prepared pan and bake for 40 – 50 mins., or until a toothpick inserted in the middle comes out clean.

– Allow to cool in pan 10 mins. and then turn out onto a cooling rack and cool completely.

*Makes 1 delicious Loaf…



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My very first, self-made, Gluten-free Bread – well, it’s actually a Loaf seeing as it doesn’t contain any yeast, which is a good thing! Despite the mix of flours, this has a very strong Buckwheat flavour so if you’re not a big fan of the nutty, earthy flavours of this seed then give it a miss (yes, Buckwheat is a seed, apparently!). I tend to stay away from GF baking, but when I came across this recipe in Flying Apron’s Gluten-free & Vegan Baking Book I had to give it a go – I love breads with lots of seeds! And I’m not supposed to be eating Wheat anymore…The recipe says it produces one loaf, but maybe my loaf tin is smaller as I managed to get a mini loaf out of this batch too, as well as some left over batter. This also changed the baking time for me to just over 1 hour, but you’ll need to test it yourself, to see when yours is done.


1 2/3 cups Brown Rice Flour (I only had normal Rice Flour…)

2 cups Buckwheat Flour

1 cup Corn Flour

1 1/4 cups Cornmeal

2 tsp. Baking Powder

2 tsp. Baking Soda

1 1/2 tsp. Sea Salt

3/4 cup raw, unsalted Pumpkin Seeds

1/2 cup raw, unsalted Sunflower Seeds

1 Tblsp. Flax Seeds

5 1/2 cups Water

2 Tblsp. Molasses (I used Blackstrap)

Mixed seeds for sprinkling top of Bread (Poppy, Flax, Sesame, Pumpkin)



– Preheat oven to 350F/180C. Lightly oil a Loaf/Bread pan (9/10 inch X 3 inch).

– Combine Flours, Cornmeal, Baking Powder, Baking Soda, Salt, Pumpkin Seeds, Sunflower Seeds, Flax Seeds, Water and Molasses in a bowl, and mix until well incorporated.

– Pour batter into prepared pan, filling 3/4 of the way full. Sprinkle with seeds and bake until knife inserted deep in centre comes out clean – about 1 hour and 40 mins.

* Enjoy toasted & spread with Earth Balance Butter!

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