[donotprint] I made a couple of foodie purchases last weekend (ok I made a considerable amount of purchases) which I’ve been making use of in every which way possible this week! My new little mini loaf tins are the best thing since sliced bread. Little mini loaves of bread and cake that just look so adorable, perfectly portioned and somehow harder to resist; I’ve always been a sucker for anything that appeases the eye!
With all my new loaf tins in hand I took to testing out a banana bread recipe last weekend. I of course did a bit of research which only served to confuse the situation; so many recipes, so many different variations of ingredient quantities and add-ins so in the end I decided to toss the lot and see how it went!
As I’m not the biggest banana fan in the world I wanted a loaf that had plenty of banana flavour with none of the texture so I pureed them within an inch of their life before mixing them with the other wet ingredients. I of course went down the vegan route and used two flax eggs in the mix and plenty of soy “buttermilk” helped along with dash of lemon juice.
Having finely got my hands on buckwheat flour it was my dry ingredient of choice. I almost opted to fold in some walnuts to the mix but decided against it seen as I’d included them in the zucchini loafand I wanted something completely different. I’ve had a bag of carob chips sitting on my shelf for the last month and I’ve been looking for a way to put them to good use (or any use) so I folded them in before placed the bread batter in my medium sized loaf tin and three of my mini’s.
The hard part was getting the timing right…and the mini loaf tins, as much as I love/adore them, they have a habit of not resting too securely on the oven shelf (I need to invest in one with bars that are closer together as all the fiddling around in the hot oven inevitably resulted in some burnt finger tips!)
The mini loafs took 15 minutes, the medium sized loaf 30 and it was with all my might that I managed to resist the immediate temptation to dig in to one of the minis having already taste tested the zucchini loafand dinner was only around the corner (I also wanted to snap a few photo in morning light, I’m still tossing about with the idea of buying daylight lamps, if only the bright nights would hurry along their merry way it wouldn’t be an issue!)
When I did finally get around to tasting the loaves (of course I had to try a slice of a mini and one off the medium to compare) it had turned out just how I wanted. Moist, but not sticky like some banana breads, and having cooked it at a lower oven temperature the outer layer hadn’t also retained it’s moisture rather than becoming overly dry and crust like.
What I was even more pleasantly surprised by was the even distribution of the carob chips. I had prepared myself for them all sinking to the bottom (think of the worst and hope for the best) and both within the minis and the medium loaf they remained scattered throughout.
A perfect snack or even breakfast treat; I’m slowly becoming more accustomed to bananas…baby steps! [/donotprint]
Vegan Banana and Carob Chip Buckwheat Bread
Servings – 8 (8 mini loaves or 2 medium loaves)
Preparation Time – 10 minutes
Cooking Time – 15- 30 minutes (depending on which size loaf tin you choose)
- 1 cup soy milk +1 tsp lemon juice
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 1 ½ cups of banana (3 medium ripe) pureed or mashed well
- 55g (1/4 cup) raw sugar
- 1 tsp vanilla extract
- 240g (2 cup) buckwheat flour
- 2 tsp baking powder
- 100g (3.5oz) carob chips
- Preheat oven to 180C (350F).
- Mix together soy milk and lemon juice and set to one side for 5 minutes.
- Whisk together flax and water and also set to one side for 5 minutes until “eggy” in consistency.
- In a bowl mix together flour and baking powder.
- In a separate bowl mix together banana, milk, and flax eggs.
- Add wet to dry and once well combined gently fold in carob chips.
- Place mixture in 8 mini tins or 2 medium loaf tins (1 large loaf tin would also work though you would have to increase cooking time to 40/45 minutes).
- Bake in the preheated oven for 15/30 minutes (15 for the small loaves and 30 for the medium).
- Allow to cool for five minutes in the tins before removing and allowing to cool on a baking tray.
*Note: The loaves will come out easily of non stick loaf tins though lining is recommended for those that aren’t non stick.