[frozen banana + peanut butter + flax milk]
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The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Goodness, it’s been quite dull around here! But what’s this? Today is the 27th. This is the Daring Bakers’ Challenge reveal date. I am posting on time! It’s highly possible that a pig just flew by.
Perhaps I was eager to give this Marbled Banana Bread a go. Banana + chocolate is always a winner, but this bread is special because it’s vegan! No eggs, milk, or butter were harmed in the making of this loaf, but I promise that they are not missed. The final product is very moist and flavorful, plus lower in fat and not too sweet. And my, what a looker!
The only vegan-y thing that the recipe calls for is almond milk which you can replace with any milk substitute (I used flax milk) or milk itself. All of the other ingredients are probably residing in your kitchen: ripe bananas, sugar, vanilla, oil, flour, baking soda, salt, unsweetened cocoa powder, and water. Convenient if you’re a non-vegan who has run out of eggs! Continue reading