Decadent, Coffee Shop Style Vegan Banana Bread

This is not a healthy recipe. This is not your whole grain, no refined sugar vegan banana bread. Don’t get me wrong…I love healthy banana bread. My favorite hippie, healthy recipe is from Laurel’s Kitchen (replace agave for honey). This vegan banana bread is decadent and designed to replicate the slices sold at coffee shops. The kind that border on being cake, and the kind that my husband gets almost daily. I wanted to make a similar vegan version.The results speak for themselves. We have made 3 loaves of this bread in the last 7 days! 
Vegan Banana Bread
I started with a recipe I found on Food Network that had excellent reviews. It is a recipe from Flour Bakery in Boston. I veganized the recipe by using vegan yogurt, chia seed instead of egg and adding soy milk. 
Vegan Banana Bread
When I make banana bread I like to put all of the liquid ingredients and the bananas in a blender. I don’t like chunks of banana in my bread and the blender gives the bread a smoother texture. If you like more texture you can mix the liquid ingredients with the banana by hand. The bread is delicious with or without the walnuts on top.
 Vegan Banana Bread
Decadent Vegan Banana Bread
 
Decadent vegan banana bread inspired by slices served in coffee shops. Perfect for breakfast or dessert.
Ingredients
  • 1⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup sugar
  • ⅓ cup soy milk
  • 1 Tablespoon chia seed, ground
  • ½ cup canola oil
  • 2 bananas, mashed
  • 3 tablespoons vegan yogurt or vegan sour cream
  • 1 teaspoon vanilla extract
  • ¼ cup walnuts, chopped
Instructions
  1. Preheat oven to 325 degrees. Lightly oil a loaf pan. Set aside.
  2. In a large bowl combine flour, baking soda, cinnamon, salt and sugar. Stir until combined and set bowl aside.
  3. Place soy milk, ground chia seed, oil, bananas, yogurt and vanilla in a blender. Blend until smooth. Alternatively place all remaining ingredients in a medium sized bowl and stir until well combined.
  4. Add liquid ingredients to the large bowl of dry ingredients. Stir well. Pour batter into oiled loaf pan. Bake for 30 minutes then cover top of pan with a piece of foil. Bake for an additional 30 - 45 minutes until a toothpick inserted in the center of the bread comes out clean. Let bread cool before slicing and serving.
*This post contains affiliate links. Thank you for your support.

Vegan Raspberry Lemon Muffins

 

Raspberry Lemon MuffinsI’m back from my temporary absence. We moved at the end of September and that did a number on my health (I have an autonomic disorder) so I have been in recovery mode for the past few weeks. I haven’t been cooking too much, but I feel like I am starting to get back on track. Right before we moved I made these vegan raspberry lemon muffins. They were great fuel for moving when I needed something quick to eat while I was packing. These also made easy snacks for Trey to bring to school.

Raspberry Lemon Muffins

You can use either frozen or fresh raspberries in this recipe. If you do use frozen raspberries, as I did, do NOT thaw them. They release a lot of liquid when they thaw and your muffin will turn completely pink.

Raspberry Lemon Muffins

I used raspberries because Trey doesn’t like blueberries, but you can definitely use either. The combination of cornmeal and lemon would work really well with blueberries.

Raspberry Lemon Muffins

5.0 from 1 reviews
Vegan Raspberry Corn Muffins
 
Vegan raspberry lemon muffins make a delightful breakfast or snack. Lemon zest and a bit of cornmeal give these muffins a delicious taste and texture.
Ingredients
  • 1 Tablespoon ground chia
  • 1 cup almond or soy milk
  • ¼ cup maple syrup
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • ¼ cup vegan butter (Earth Balance), softened
  • ⅓ cup sugar
  • ⅔ cup corn meal
  • 1½ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup fresh or frozen raspberries (see note)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl or measuring cup mix chia, soy milk, maple syrup, apple cider vinegar, vanilla extract and lemon extract. Set aside.
  3. In a mixer cream together vegan butter and sugar. Stir in bowl of liquid ingredients until combined. Set aside.
  4. In a large bowl mix together flour, salt, lemon zest, baking powder and baking soda. Combine dry ingredients and liquid ingredients. Mix until well combined. Stir in raspberries.
  5. Quickly scoop dough into muffin tins. Fill each muffin tin ⅔ full.
  6. Bake for 25 minutes, until golden brown.
Notes
If using frozen raspberries, do NOT thaw

 

Ultimate Vegan Toast – Homemade Butter & Jam

Vegan ToastToast is my all time favorite food. I can eat it morning, noon or night. It is the ultimate comfort food in my book. While I like almond butter and strawberries on toast or avocado toast, my favorite toppings are simple. Good (vegan) butter and good (not too sweet) jam can’t be beat. To make the ultimate vegan toast I bought my favorite bread and made my own vegan butter and jam.

Read More »

The Ultimate Vegan Breakfast Burrito

“This would be good in a burrito” is one of my husband, Harrison’s, ultimate compliments.  The guy LOVES his burritos.  For years he took Trey to San Francisco for “Dadurday”.  Every Saturday they took BART to the Mission and had burritos at his favorite spot, Pancho Villa.  Sometimes he gets 2 burritos – one for lunch and one for dinner. A friend of his asked me once, “Doesn’t he ever get tired of burritos?”.  The answer is most definitely, “No!”. To say Harrison was excited when he saw we were having burritos for dinner last week is an understatement.  He hasn’t been to San Francisco in awhile and needed a burrito fix. These Vegan Breakfast Burritos hit the spot.

Vegan Breakfast Burritos 2

Read More »

Mini Vegan Pancakes perfect for sleepovers

What about parties and sleepovers?  How and what to serve non-vegan children that come into your vegan house can be a concern.  No one wants to be the parent where kids don’t want to come over because of the “weird” food. Vegan and plant-based food can seem very strange for children who aren’t accustomed to it.  My solution is to serve kids foods they are already familiar with.  That includes things like muffins, fruit, veggies & hummus, rice & beans, or PB&J.  None of those foods seem unusual and kids typically eat them with gusto. Last summer I saw a recipe from The Pioneer Woman for Mini Pancakes.  She cooked pancake batter in a mini muffin pan.  These mini muffins looked perfect for a breakfast post sleepover.  I decided to come up with a mini vegan pancake version.

Vegan Pancakes Labeled

My go to pancake recipe didn’t work all that well in the mini muffin pan.  I felt like it needed more of that “fluffy” texture that pancakes made with eggs have.  I veganized the Pioneer Woman’s pancake recipe and it was a success. Trey and his friend inhaled quite a few of these mini vegan pancakes after a sleepover.  They loved dipping them in little bowls of syrup.  I felt extra victorious since his friend is a picky eater.  With the mini pancakes and fruit I knew he had a decent breakfast to start his day.

Vegan Pancakes Pre Bake

When making this recipe be sure to let the batter sit for 10 minutes before scooping it into the muffin tins. That 10 minutes allows the ground chia to go to work.  The ground chia gives the pancakes a nice fluffy texture.  If you don’t want to see any specs of chia in your muffins use White Chia seeds.  You will see the chia seed specs in the batter, but not in the final product.

Vegan Pancakes Close

Feel free to add blueberries or chocolate chips to some of your mini vegan pancakes.  Trey prefers the plain version, but we have tried them with both blueberries and chocolate chips successfully.  You can also offer vegan whipped cream for dipping if you are looking for an even more decadent breakfast.  These keep well in the refrigerator for several days.  I warm them up in the toaster oven and then serve them to Trey with his breakfast smoothie during the week.

What is your favorite food to serve sleepover guests?

Mini Vegan Pancakes
 
Miniature vegan pancakes that are perfect for dipping into syrup or vegan whipped cream. A great breakfast for little hands to enjoy after a sleepover.
Author:
Recipe type: Breakfast
Ingredients
  • 1.5 cups Flour
  • 1.5 teaspoons Baking Powder
  • 2 Tablespoons Sugar
  • ¼ teaspoons Salt
  • 1.5 cups Unsweetened Almond or Coconut Milk
  • 2 teaspoons Apple Cider Vinegar
  • 2 teaspoons Ground Chia Seed
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Earth Balance or Non-Dairy Butter of choice, Melted
Instructions
  1. Preheat the oven to 425 degrees. Spray or grease a mini muffin pan with a neutral oil (such as canola oil) and set aside.
  2. Sift together flour, baking powder, sugar, and salt in a large bowl. Set bowl aside.
  3. Stir together the almond or coconut milk and vinegar and let it sit for 1 minute. Whisk in chia, vanilla and melted Earth Balance.
  4. Combine dry ingredients and wet ingredients. Whisk until smooth batter forms. Let the batter rest for 10 minutes.
  5. Fill the mini muffin tins ⅔ full with batter.
  6. Bake for 11 minutes, or until golden brown on top. Let pancakes sit in the pan for 1 to 2 minutes, then turn them out of the pan. Use a knife around the edges to remove any muffins that are stuck in the pan.
  7. Serve with maple syrup and or vegan whipped cream for dipping.

Affiliate Post

Vegan Coffee Cake full of nostalgia

Have you ever lost a favorite family recipe?  One of my favorite recipes as a kid was my family’s coffee cake.  My mom or my great aunts would make it for holiday mornings or get togethers.  This coffee cake had a light texture and a rich, nutty topping.  When the cake baked the whole house smelled like cinnamon.  For years I thought the recipe was lost.  I tried making various other coffee cake recipes (both before I went vegan and after), but none measured up.  The cake was never as tender, the topping not as flavorful.  Just never quite right.  About a year and a half ago my sister found a digital copy of family recipes my cousin put together for my aunt.  Lo and behold the coffee cake recipe was there!  I immediately veganized the recipe, threw it in the oven and crossed my fingers.  I was ecstatic when I bit into this vegan coffee cake.  Just like I remembered.  Now I make it for my family as often as I can.

Vegan Coffee Cake Slice

I will warn you that there is nothing healthy about this recipe.  It calls for a hefty amount of sugar and oil.  I have used applesauce for 1/4 cup of the oil in the past and it worked out well.  I want the coffee cake as close to the original version as possible, just without any animal ingredients, so I make it with all of the oil and sugar listed.

Vegan Coffee Cake Topping

The recipe uses a unique technique for making the topping and cake.  As you will see in the recipe below you mix the flour, sugars, spices and oil all together and form a crumble.  You take out 1 cup of this crumble and that becomes the topping.  The rest of the “crumble” is mixed with the remaining ingredients to make the cake.

Vegan Coffee Cake Pre Bake

For the topping you can add nuts if you like.  I normally add finely chopped walnuts or pecans.  In the version I baked last week I left off the nuts so Trey could take small pieces of the cake to school as a treat.  He loves this cake as much as I do.

Vegan Coffee CakeI assure you no one will ever know this is a vegan coffee cake.  It is fantastic to take to a holiday brunch, potluck or breakfast meeting.  Any mom in your life will appreciate waking up to the smell of this baking in the oven on Mother’s Day.

4.3 from 13 reviews
Vegan Coffee Cake
 
A tender vegan coffee cake with a crunchy cinnamon topping. No one will ever suspect this cake is missing animal ingredients. They will be too busy devouring each bite.
Author:
Recipe type: Breakfast
Ingredients
  • 2½ Cups Flour
  • ¾ Cup Granulated Sugar
  • 1 Cup Brown Sugar
  • ½ Teaspoon Ground Nutmeg
  • ½ Teaspoon Ground Cinnamon, plus more for topping
  • ¼ Teaspoon Salt
  • ¾ Cup Canola Oil
  • 1 Cup Almond Milk (or non-dairy milk of choice)
  • ¼ Cup Plain Coconut or Soy Yogurt
  • 1 Teaspoon Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • ½ Cup Finely Chopped Nuts (optional)
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x11 or 8x8 inch baking dish. Set aside.
  2. Sift flour, sugars, nutmeg, ½ teaspoon cinnamon and salt into a large bowl. Add oil and mix well until all oil is absorbed. Mixture will be crumbly. Take out 1 cup of mixture and set aside in a smaller bowl.
  3. In a separate bowl or measuring cup stir together almond milk, yogurt, vinegar, vanilla extract, baking soda and baking powder. Stir until combined. Add this liquid mixture to the large bowl of the flour mixture. Mix well and then pour the batter into the greased pan.
  4. If using chopped nuts add them to the 1 cup of set aside crumble mixture. Sprinkle the crumble topping over the batter in the pan. Sprinkle the top with cinnamon. Bake in the oven for 25-30 minutes for a 9x11 inch cake. If using a 8x8 inch pan cooking time will be 35-40 minutes. Cake is done when a toothpick inserted into the center of the cake comes out clean.