Everyone and Their Mum's Fav Choc Chip Banana Bread

Rating: Easy and delicious!

I love this recipe. This combination is an experimented version that I made one day with my school chum Alex. This original recipe comes from a family recipe that required eggs. The use of the eggs allows a bit of experimentation for replacing it with combinations of applesauce, banana, or even egg replacer. For this version we're going to cut into it with a bit more banana to have a thicker loaf. Use your discretion and even play around with the applesauce/banana content on your own to make your own version!

We found the best way to enjoy the loaf was with my new favourite non-alcoholic treat! Hall's Apple Farm from just outside of Ottawa creates beautiful ciders, including beautiful sparkling ciders! We enjoyed our loaf with a lovely mulled cider. They participate during the in-season farmer's markets and have an all-season store at their location in Brockville. http://www.hallsapplemarket.com/

Choc Chip Banana Bread with Coconut

1/2 cup soy/vegan margarine
1 tsp vanilla extract
3/4 cup dry sweetener
2 cups mashed banana
3 Tbsp apple sauce
2 cups unbleached flour
1 tsp salt
1 tsp baking soda
6 oz dairy-free choc bits/chips
*1/3 cup coconut flakes

1. Preheat oven to 350 degrees.
2. Cream together the margarine, extract, and sugar until fluffy and light.
3. Beat in 1 cup of banana and the applesauce.
4. Sift together the dry ingrediants (not chocolate)
5. Blend in (portions at a time) dry ingredients with the mixture alternating and adding in portions of the last cup of mashed banana.
6. If at this point the end batter does not seem thick enough add small amounts of flour to compensate, similarly if it seems too thick add a bit of water, or slightly more applesauce.
7. Stir in chocolate and optional coconut. Add to greased and floured loaf pan (or non-stick).
8. Bake at 350 degrees on middle rack for approximately 50 minutes or until toothpick comes out clean.

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Nanaimo Bars

Rating: Easy to intermediate!

There are a few ways of doing this classic treat. You can substitute other types of crumbs in the bottom layer, or even use oats (as my good friends Melinda and Spencer did for me once as they made me a batch). Other alternatives, like oats, may leave your mixture a bit dry; however, you can experiment using another few Tbsps of soy margarine or another Tbsp of apple sauce to create a better consistency.

You can also add more chocolate to the final/top layer to create a thicker bar. The chocolate, as is, leaves you with a fairly thin and crisp top layer. You could double the chocolate in this layer, but I would recommend adding more margarine or even a small portion (try 1-2 Tbsp) of warmed soy milk to ensure you won't just end up with a heavy and thick layer of really hard chocolate - that's not what you want, trust me!

This is a great dessert. Don't be afraid to experiment with this.


Nanaimo Bars
1.
1/2 cup unsalted soy margarine
1/2 cups sugar
3 Tbsp apple sauce
1 1/2 cups prepared bread crumbs*
1 cup coconut
1/2 cup almonds, finely chopped
5 Tbsp cocoa powder

*This step is optional. Prepare the bread crumbs by mixing them with a sweetener. Original Nanaimo Bars use graham crumbs, but honey is not a vegan ingredient. To get that added sweet-crumb taste: mix about 1/4 cup (or to taste) of corn syrup or brown rice syrup with the crumbs. You may need to do a bit of hand mixing.

You can use home made bread crumbs, or use any similar consistency 'crumbs' that you can find. You can also find them in some varieties in health or bulk stores. Just check the ingredients as some 'plain' crumbs may contain egg and dairy.

2.
1/2 cup unsalted soy margarine
2 1/2 Tbsp soy creamer/milk
2 Tbsp corn starch
2 teaspoons vanilla extract
2 cups icing sugar

3.
1/2 cup chocolate*
2 Tbsp unsalted soy margarine

*Read the introduction to this recipe for comments on this step.

1. (Using ingredients from #1) Melt margarine, applesauce, and sugar together in a double boiler. 2. Add crumbs and cocoa to the pan, mixing thoroughly to absorb all of the cocoa powder.
3. Take pan off the of the heat and stir in the coconut and nuts. If you want the coconut to be more melted in with the mixture then do this step with the saucepan still over the element.
4. Press the mixture firmly into an ungreased 8x8 sized pan.
5. (Using ingredients from #2) In a medium sized bowl, cream together the margarine, corn starch, soy creamer/milk, and icing sugar. Add the vanilla and mix well.
6. Pour 'custard' layer into the pan over the first layer and spread until even. At this stage you may want to consider refrigerating the two layers for a short amount of time to help prevent the chocolate layer from bleeding into your 'custard' layer. This will also make it easier to spread the chocolate; however, this is still optional and not completely necessary.
7. (Using ingredients from #3) Melt the chocolate in a double boiler or in a regular pan over low heat, mixing in the margarine (and optional soy milk if you desire). Take pan off of the heat. Let the mixture cool down slightly (tepid and still liquid enough to pour), and pour over the second layer.

Refrigerate to chill and then enjoy!