As I’m sure I’ve mentioned before, most of my baked goodies get unloaded at work. It’s really a win-win situation. Dave and I couldn’t possibly eat all I bake, and a warehouse full of hungry guys gets fed. I especially appreciate the opportunity to test my recipes on omnivorous palettes (I’ve found that the longer I’m vegan, the more my taste changes). Sometimes I even get requests! I love these, because they often push me towards flavours I may normally avoid. Such was the case with my Lemon-Coffee Cupcakes. I would have never made them by my own choice (I don’t like coffee), but they were really popular. Then there are times, like last week, when a request forces me to be a little more creative. A co-worker asked if I would make banana bread. All I could think was, “Again? How boring is THAT?” Not wanting to discourage requests, I agreed… A little candied ginger and a few blueberries later, and it wasn’t boring at all.
Do you bake a lot? What do you do with your excess goodies?
Banana Bread with Blueberries and Ginger
1 cup All-Purpose Flour
1 cup Whole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 cup Finely Chopped Candied Ginger
1/3 cup Canola Oil
1 cup Sugar
1 cup Pureed Bananas
2 tsp Vanilla Extract
1/4 cup Non-Dairy Milk
1/2 tsp Apple Cider Vinegar
1 cup Blueberries (if frozen, then thawed and drained)
Pre-heat oven to 350°F and prepare a 9 inch loaf pan.
Stir together the flours, baking powder, baking soda, salt, and ginger. Set aside.
Mix the oil, sugar, banana, and vanilla until thoroughly combined. Set aside.
Stir the milk and vinegar together. Set aside.
Add the dry ingredients to the banana mixture in 2 additions, alternating with the milk. Beat until just smooth (do not over mix) and fold in the blueberries.
Pour the batter into loaf pan and bake for 50 – 60 minutes, until an inserted toothpick comes out clean. Let cool for 10 minutes before transferring to a rack.
For best texture and flavour, when completely cool, wrap and store in refrigerator overnight (or longer).