I have a criminology exam tomorrow and my favourite pastime has become procrastination. I take days off work, don’t make any plans with friends and tell my boyfriend I’m unavailable, all so that I can stay home and study. And stay home I do, but I come up with any excuse not to study. Having a shower, watching Ellen, walking or playing with the puppy and baking are common ones. Today is was BabyCakes banana bread.
So I went out and spent $6.50 on two bananas. Only to put them into a cake. That I didn’t like. BabyCakes
is going to send me broke. I’m already out of coconut oil ($16 for 375ml) and I still want to make the Babycakes cornbread. This vegan business is expensive.
I usually love banana bread. It’s thick, dense, yet light texture (I eat a lot of things for their texture, raw cookie dough for example, and don’t like other things due to their texture, like sponge cake) is delicious, particularly the soft, sticky top of the cake – my favourite. So when, in the BabyCakes cookbook, Mary-Louise Parker says “The BabyCakes NYC banana bread is the best I’ve ever had and something I simply can’t live without.” I thought it had to be amazing and had to give it a try. I shouldn’t have bothered.
I followed the recipe to the letter. I can’t even explain why I don’t like it. It lacks flavour? The texture isn’t the same as there are no eggs and no buttermilk? Maybe its just me and my weird texture thing, because my parents loved it. It came up too dense somehow, like cooked goop in your mouth. I can’t describe it. If you’re curious, try it and see!
BANANA CHOCOLATE CHIP BREAD
Adapted from Erin McKenna’s BabyCakes
If you try it, let me know what you think. It is supposed to be much healthier for you than the traditional version. Maybe that’s why I’m not a fan!
2 cups gluten-free all-purpose flour
2 tsp baking powder
2tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 tsp ground cinnamon
1/2 cup coconut oil
2/3 agave nectar
2/3 cup rice milk
1 tsp pure vanilla extract
1 1/2 cups mashed bananas
1 cup chocolate chips
Preheat the oven to 175 degrees then grease and line a 7 x 4 x 3-inch loaf pan with baking paper.
In a medium bowl, mix together flour, baking soda, baking paper, xanthan gum, salt and cinnamon.
Add coconut oil, agave nectar, rice milk and vanilla to the dry ingredients. Stir until the batter is smooth. Using a spatula, gently fold in the bananas and chocolate chips until they are evenly distributed throughout the batter.
Fill the prepared pan halfway with batter. Bake the banana bread for 35 minutes (mine took an hour), rotating the pan 180 degrees after 20 minutes. A toothpick inserted into the center of a ready loaf will come out clean.
Let the banana bread stand in the pan for 20 minutes. Invert the loaf onto a cutting board, then re-invert the bread onto another cutting board so it is the right way up. Either cut and serve warm, or allow to cool completely before storing. Makes 10 slices.