(Vegan) Mocha Coconut Banana Bread

There's something wrong with brains. They convince you that you must have your nails done perfectly everyday otherwise you don't feel right. They make you believe it's the school library's computer's fault that you didn't plug your headphones in properly and everyone was staring at you as you continued to turn up the volume for the Arcade Fire soundtrack whilst remaining completely oblivious. They make you believe that a loaf of banana bread is healthy because it has bananas. All of this seems logical according to brains.

remember this phota?

While this is mostly false in reality, banana bread is still glorious. It is probably to the thing that is whipped out of my kitchen the most. I intentionally buy loads of bananas knowing that they will never be eaten in time thus become brown and nasty. Banana bread likes them that way. 

(Vegan) Mocha Coconut Banana Bread
Adapted from Joy the Baker
 

1 cup mashed very very ripe bananas, about 3 bananas
1/4 cup canola oil
1 tbsp instant coffee dissolved into 1 tbsp of hot water

1/2 cup plus 2 tablespoons brown sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup sweetened shredded coconut 

2/3 cup milk chocolate chips (or a vegan alternative to make the bread, well, vegan) 

1-2 tbsp cinnamon sugar (optional)

Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan. In a large mixing bowl, whisk the bananas, oil, coffee and sugar briskly to combine. Sift the flours, baking soda, and salt in a separate bowl. Dump the dry ingredients into the wet ingredients. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut and chocolate. Transfer the batter to the prepared pan and sprinkle with cinnamon sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean. Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely. Slice and lather it in caramel sauce and enjoy!

(Vegan) Caramel Rocky Road Bars

I am immobile. For the first time in two years I attempted the Grouse Grind. Along the way I told my brother he had four options. 1. I turn around, 2. I go in to cardiac arrest, 3. He pushes me off a cliff to end my misery or 4. I trek out into the forest to find a bear to maul me and I put myself out of misery. Did I mention that I hate hiking? 

By the end though it was as if my body was so numb with pain and rain that I felt like Rambo coming out of that forest. I told my brother he should have carried me around the corner with blood on his cheeks and a bandanna on his head to impress our Paps. He did not think this was a brilliant idea. Stupid logic always ruins great ideas. These bars were a great idea to devour post-hike-that-nearly-murdered-me. This photo looks like a chocolate caramel burial ground. And I mean that in the best possible way. These bars are so chewy and get way better two to three days later. But I unfortunately only had one square left that was hidden after three days so good luck with that.

(Vegan) Caramel Rocky Road Bars

Adapted from Alice Medrich

1 2/3 cup all-purpose flour

1 cup plus 2 tbsp sugar

1/4 cup + 2 tbsp natural cocoa powder

1 tsp baking soda

1/4 tsp kosher salt

1 cup cold water

1/4 cup vegetable/canola oil

1 tbsp distilled vinegar

2 tsp vanilla

6 ounces (dairy-free to be vegan) milk chocolate chips

1 cup coarsely chopped pecans

1/2 cup (vegan) quartered chewy caramels

15 marshmallows, quartered

Preheat oven to 350º. Line a 9 x 9 pan with foil and butter and flour it. Whisk the flour, sugar, cocoa powder, soda and salt in a large bowl. In a smaller bowl combine the water, oil, vinegar and vanilla. Pour the liquid mix over the flour mix. Mix with a spatula until just smooth. Fold in half the chocolate, half the pecans and all the caramels. Scrape the batter into the pan evenly. Distribute the marshmallows over the top with the cut sides up. Press slightly into the bars. Sprinkle the remaining chocolate and nuts over top. Bake for 20 to 25 minutes until the batter no longer jiggles when nudged. Cool on a rack. Lift the edges of the foil to transfer to a cutting board. Slide a metal spatula underneath the bars to remove the foil.  (I clearly did not do this. I just cut and devoured as I went.) Cut into squares. Serve warm or at room temperature. Keep in an airtight container for 3 days. Makes sixteen squares.

(Vegan) Peanut Butter Bread

A few months ago my Dad was offered a promotion at his place of work but there was sort of a hitch, he would have to travel. When he first started working at said company he had to travel a lot and even though I was a wee lass at the time I remember missing him. Now is no different. Since he loves his job I will let it slide. Apparently people have to support their family even if they hate it, dumb rules.

But now when he is home I make sure there is something for him. His favourites are christmas cake (barf), rugelach and burnt cookies. Everyone else in the family hates christmas cake so he goes nuts. It is often referred to his crack and my Dad isn't one to make a drug related joke. It is serious. For some reason peanut butter bread seemed right up his alley (and my life source). The ingredients list is so simple! And it isn't the least bit dry and yet has a crispy crust. Heaven amigos, heaven.

Vegan Peanut Butter Bread

Adapted from Girl Versus Dough who got it from The Food Network

2 cups all-purpose flour

1/3 cup light brown sugar, packed

4 tsp baking powder

1 tsp kosher salt

1/4 tsp cinnamon

1 1/2 cup soymilk

1/2 cup chunky peanut butter

Preheat the oven to 375º. Grease a loaf pan and set aside. Whisk together the dry ingredients. Place the peanut butter in a small bowl and melt it in the microwave which was approximately 30 seconds. Add the soymilk and melted peanut butter. Mix just until combined. Pour into the prepared pan. Bake for 35 to 45 minutes or until a toothpick comes out clean. Allow the loaf to cool for 5 minutes, remove to a cooling rack. It is easier to slice once cooled but dig in right away if necessary. Makes 1 loaf.