Posts tagged nom nom
such small hands
nothing, not even the rain
It’s that time again- time for another post about delicious food. Yesterday, I attempted a recipe from The Vegan Stoner for Baked Banana Cake. Here’s the recipe:
It was so easy- it was simply too easy. Yes, I do believe “too easy” is a problem. Therefore, I decided to fancy it up a bit by adding cinnamon to the coconut milk mix. It totally elevated this dessert to a new level. I, of course, added extra vanilla and extra sugar because I love my desserts SWEET. I also added some chopped walnuts to the mix and gave everything a nice toss. I uncovered the pan after 25 min. and let it get all toasty on top for another 10 min.
This dessert was seriously out of this world. I scooped some vegan ice cream on top and the hot and cold mixture was simply divine. It’s so delicious and even your non-vegan friends will LOVE it. Another good idea would be to add some vegan chocolate chips, if you had them on hand. It’s so versatile- you could throw anything in this, I wish I had remembered the strawberries I have lurking in the fridge.
Here’s a picture of the beauty:
Pumpkin Bread
Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
