Instant Banana Date Dessert Vegan Good For You Too Food

VEGAN BANANA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
• Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
• Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
• Bake for another 20 minutes, or until a skewer comes out clean.
• Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

15 RIPE BANANA RECIPES: MUFFINS, BREAD, & MORE!

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
• In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
• In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
• Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Gently fold in the chocolate chips. Divide the batter evenly into the muffin cups.
• Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.

RAW VEGAN BANANA PUDDING

Steps:

• You can soak the cashews overnight (I didn't), but it's totally up to you. If your food processor or blender is not very powerful, I recommend you to soak them.
• Place all the ingredients in a food processor (or a blender) and blend until smooth. Chill for at least 2 hours.
• Before serving, top with your favorite toppings (I added fresh raspberries and chopped cashews).

HEALTHY VEGAN BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly spray an 8x4 loaf pan and set aside.
• Drain the dates and place them in a food processor along with the bananas, apple sauce, coconut oil, and vanilla extract. Blend until smooth, scraping down the sides as needed.
• In a separate bowl whisk together dry ingredients. With a wooden spoon, mix the date/banana mixture into the flour mixture until the flour is fully hydrated. Be careful not to overmix. Once your batter is uniform, stir in walnuts.
• Pour the batter into the prepared loaf pan and spread even the top.
• Bake for 45-60 minutes until a knife inserted in the middle comes out clean. Allow loaf 20 minutes to cool in pan before transferring to a cooling rack to cool.
• Serve immediately or store in an airtight container or freezer.

BANANA & DATE DESSERT

Steps:

• Slice the dates in half & remove the pits then chop into large pieces. Cut the bananas into 1/2 inch thick rounds then cut the rounds in half.
• Whip the cream & sugar together with an electric mixer until stiff peaks are formed.
• Gently fold in the bananas and the dates. Separate into individual serving dishes and sprinkle with cinnamon. Chill for 30 minutes before serving.

INSTANT BANANA DATE DESSERT (VEGAN & GOOD FOR YOU TOO!)

Steps:

• Peel & chop the bananas & dates & mix them with the creamer in a bowl or a dessert dish.
• Drizzle the chocolate syrup over the fruit & cream mixture & eat up!