Life, style & food in the District
I woke up this morning
with a wicked hangover after an evening filled with friends, local art and delicious food (courtesy of Commissary) with a major craving for mom’s banana bread and some seriously strong coffee.
Unfortunately for me, mom’s bread calls for butter and eggs, and thus, is so not vegan. But I pushed through this little obstacle and sought a way to satisfy my craving without dairy. I found an incredibly simple recipe on one of my favorite vegan blogs, Post Punk Kitchen – And more importantly, I had all of the ingredients in my fridge so there was no need to shlep up to Whole Foods in dark sunglasses and a hoodie.
I figured I was in the clear – Just mix together a few ingredients, mash some bananas and sit down to a slice of piping hot banana goodness in roughly 40 minutes. But just as I was finishing up the recipe and about to combine the wet with the dry, I realized I really screwed up some measurements. (Apparently that coffee I was drinking was not strong enough…) Yes, for all of my teaspoons, I was using tablespoons… meaning instead of using 1 teaspoon of cinnamon, I used one tablespoon; and instead of using 1/2 teaspoon of baking soda, I used 1/2 tablespoon. (Thankfully I didn’t end up messing up the salt since I didn’t measure that ingredient – I just threw in a few “dashes.”)
At this point in my life, I am used to
my own stupidity making the occasional mistake, so I just decided to roll with it and see where the recipe took me. So I combined the wet and the dry and made a few adjustments. I added some nutmeg to the batter (since there was so much cinnamon and allspice, I decided to play up the spices) and about 2 more tablespoons of soy milk to add some additional moisture to the bread and to help counteract (or weigh down) all of the baking soda. The batter was thicker than I would have preferred for a quick bread, so I decided to do muffins instead!
I baked the muffins for about 30 minutes in a 350 degree oven, giving me just enough time to drink the rest of the pot of coffee and catch-up on
the latest episode of Bethenny this morning’s news.
Here is my messed-up recipe that turned out to be a delicious little surprise! Enjoy! And namaste, friends!
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup Earth Balance, at room temperature
3 very ripe bananas, mashed well
2 cups flour (you could use whole wheat if you wanted to be super healthy)
1/2 tablespoon baking soda
1/4 cup vanilla soy milk, plus 2 additional tablespoons
1 teaspoon vanilla
1 tablespoon cinnamon
1/4 tablespoon allspice
1/4 tablespoon nutmeg
1/2 teaspoon salt
Preheat oven to 350 F. Spray a muffin pan with non-stick cooking spray.
Sift together flour, baking soda, salt and spices.
Cream together the margarine and sugars. Add bananas, soy milk and vanilla.
Add the wet ingredients to the dry. Add the additional 2 tablespoons of soy milk if batter appears to be too dry. Mix well. Pour batter into muffin tins. Bake for about 30 minutes or until a toothpick comes out clean.