Strawberry Breakfast Cake


Seems late for strawberries, but this year the weather went from hot to cool and rainy then back again. It may leave me with not being able to pack my long pants away but at least I have more time to visit the strawberry field. Usually the year’s weather will determining the look (and taste) of the strawberries for the season, however this year they were all over the map. I suppose you could say, kind of like that weather.

The cooler sunny days seemed to make them smaller, sweet and abundant. Of course you won’t hear any complaints from me.

After picking several pounds of them, I naturally feasted, making full meals while hulling sinkside. I revisited my recipes of past years, I even shared a few baskets. With my last two pints in the fridge, I wanted some for snacking but I was also left craving something a little less sweet and perfect for a Sunday morning, or anytime. This is strawberry season of course.

STRAWBERRY BREAKFAST CAKE

1 Cup Self Rising Flour
1/3 Cup Whole Wheat Flour
1/3 Cup Quick Oats
1/3 Cup Semolina
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
¼ teaspoon Salt
3 Tablespoons Sugar
1 ½ Cups Soy Milk
1 Banana, well mashed
3 Tablespoons Vegetable Oil
1 teaspoon Vanilla
1 Tablespoon Orange Zest, about 1/2 an orange
1 Pint Strawberries, divided

Preheat the oven to 350ºF.
Prepare a 9” round cake pan with oil and a dusting of flour.
Hull the strawberries and roughly dice half of the pint, equally 1 Cup.
Slice the remaining strawberries and reserve for serving. Macerate strawberries in orange juice, sugar and Contreau, if desired and it’s brunch, not breakfast:).
In a large bowl combine the flours, oats, semolina, baking powder, soda, salt and sugar.
In a pourable measuring cup, mix the soy milk, mashed banana, oil and vanilla.
Add the milk mixture to the dry stirring just to moisten and combine.
Fold in the orange zest and chopped strawberries then pour the batter into the prepared pan.
Bake for 20-25 minutes, until a cake tester can be removed cleanly from the centre of the cake.
Cool to remove from the pan and serve with reserved strawberries.

Ultra Quick Vegan Banana Bread


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Even on vacation bananas go brown. Not like I didn’t think it wouldn’t happen, it’s warmer here plus we’ve been too busy playing to eat them right away. Needless to say, I couldn’t store them in the freezer for another time and I certainly didn’t want to throw them away. Thankfully I have a tried and true recipe for this super quick banana bread that’s the go-to with overripe bananas. With a few pantry items, I was back on the beach in no time.

…And yes, I even bake on vacation….

BANANA QUICK BREAD

3 Bananas, mashed
1/4 Cup (vegan) Butter, softened
1/2 Cup Brown Sugar, packed
1/4 Cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 Cup All Purpose Flour
1/2 Cup Soft Whole Wheat Flour
1/4 teaspoon Salt

Preheat the oven to 350ºF.
Mash the bananas well and combine them with the butter and the sugars to cream.
Add the salt, baking powder and baking soda to combine.
Stir in each of the flours, mixing until just moistened.
Bake in a slightly greased and flour dusted loaf pan for 35-40 minutes of until a cake tester comes out clean.
Let rest for a few minutes before removing from the pan to cool on a wire rack.

For something a little fancier, drizzle over some cooled caramel and serve it for dessert!

Walnut Crumb Banana Muffins


Upon noticing an onslaught of bananas in my frozen hoard and an indecent craving for sweet comfort food, (like I haven’t been eating enough of that lately) I hit my freezer stash and thawed a few bananas.

Even though they go against a local market movement, they were light, sweet and deceivingly healthy (ish). The candied walnuts further pushed these banana muffins to almost gourmet status.

Well, you be the judge:


BANANA MUFFINS

3 Ripe Bananas
1/4 Cup Vegetable Oil
1/2 Cup Brown Sugar, packed
1 teaspoon Vanilla
1/2 teaspoon Salt
1 1/2 Cup Whole Wheat Pastry Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda

WALNUT CRUMB TOPPING

1/2 Cup Walnut Halves or Pieces
1/4 Cup Whole Wheat Flour
1/2 Cup Rolled Oats
1/3 Cup Brown Sugar
1/4 Cup Margarine
1/8 teaspoon Salt

Preheat the oven to 350º.
Sift the flour, baking powder and baking soda; set aside.
With a fork, mash the bananas in a large bowl.
Add the oil, brown sugar, vanilla and salt; mix well.
Once well combined, add the sifted flour in batches, mixing only to moisten.
Line cooking tin with muffin papers and add enough batter to fill them 2/3 up.

In a small bowl, melt 1 tablespoon of the topping margarine. Toss the walnuts in the melted margarine, sprinkle with 2 tablespoons of the brown sugar to coat evenly; set aside.
Combine the remaining margarine and brown sugar with the flour,oats and salt. Mix completely with a fork.
Add spoonfuls of the topping to the waiting muffin batter and top evenly with a few of the sugared walnut pieces.

Bake at 350º on the centre rack for 18 minutes, until firm and golden or insert and remove a toothpick. The muffins are moist but it should come out fairly clean.
Allow muffins to rest in the tin before moving to a rack to cool.

Makes about 10 -12 muffins.

Cindy over at Where’s the Beef tried them out, giving some really great play by play photos along the way!

Everyone’s Favourite Banana Cake


In honor of Mother’s Day it’s all about all things sweet.

… and not to mention comforting. With banana cake here’s certainly both.

Call it banana bread or call it cake, I don’t know any mom who hasn’t cut out a slice after the need has arisen to use up some over ripened bananas.

So perfect for a Mother’s Day luncheon, especially if your Mother in Law happens to be vegan, as is mine.

There is certainly no reason to deprive any woman on her big day!

As most moms will tell you this is the best way of using up those bananas. In our house we’re pretty particular over the colour yellow so once bananas are streaked with brown they’re destined for the freezer where they keep wonderfully until something delicious is ready for them.

Happy Mother’s Day to all!

EGGLESS BANANA CAKE

3 Ripe Bananas
1/4 Cup Vegetable Oil
1/2 Cup Brown Sugar, packed
1 teaspoon Salt
Replacer equal to one egg (+ water to package direction)
1 teaspoon Vanilla
1 1/2 Cup Soft Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 Cup Semi-Sweet Chocolate Pieces
1/2 Cup Broken, Toasted Pecans (optional)

Method

Preheat the oven to 350ºF.

In a large mixer, cream the bananas with the oil, sugar and vanilla.

Prepare the egg replacer as to the package directions and add it and the salt to the banana mixture.

Once well combined, add the baking powder and soda, followed by the flour, adding it in batches.

Stir in chocolate pieces and nuts, if using.

Oil and dust a 8″ round pan with flour. Pour in the batter and bake on the centre rack for about 40 -45 minutes.

Check bounce at the centre of the cake or insert and remove a toothpick. The cake is moist but it should come out fairly clean.

Allow to cool slightly and dust with confectioners sugar.

This recipe will also make a great loaf (55 – 65 minutes), 12 muffins(18-20 minutes) or 24 mini muffins (about 13 – 15 minutes).