Hello there lovely people,
Hope your weekend was filled with jazz-hands inducing good times. It seems our spring decided to be a lazyass and call in sick, so once again winter picks up the slack and fills in while they’re off. Yet again our city has been blanketed in a thick layer of snow. So. Freakin’. Gross. My fingers are crossed that everything clears up this week otherwise it’s going to be one hellofa cold bake sale next Saturday. There’s no trouble to tell that the people who plan the worldwide vegan bake sale reside in a warmer climate where spring actually makes an appearance when it’s supposed to, here in the great white north, outdoor bake sales are a risky venture until about June and even then he can be hit or miss 😉
I had my long get’er done list for this weekend but the blizzardy weather kind of put a damper on that; walking around outside putting up flyers didn’t sound like the most appealing thing to do in the snow…. We did manage to get out of the house and do all those not so fun things we have to do in life though, you know, things like go to the dentist, pick up baking supplies, file taxes, whoopee!! Actually I’m just happy to have that last one out of the way; until next time government! To get over being such a cranky pants for not getting my own way :p I decided to bake myself a comforting brunch item with some leftover bonanners I had laying around….for someone who doesn’t really like bananas, I sure do seem to be accumulating a lot of recipes of the banana variety. Although it’s more of nanners in their natural state that I’m adverse too, baking them into things, especially sweet things, makes my tummy happy and my heart all gooey.
As I seem to guzzle copious amounts of coffee on the weekends anyway, it only makes sense to combine it with my breakfast..along with some chocolate, but that’s just obvious isn’t it? This is one of those loafs where the texture turns out just right, it’s perfectly sturdy without being super dense. Like any banana bread, the banana flavor is the most dominant, so don’t look at the recipe and go “holy crap that’s a lot of espresso powder!” because it’s not like the coffee flavor punches you in the face, it’s actually pretty subtle…and if you don’t like coffee, be prepared to have me stare at you like you have six heads, because that shit just ain’t right 😉 Sitting on the couch with a warm fuzzy body curled up next to me, a slice of this banana bread and a cup of coffee in hand made for a pretty fantastic way to spend my Sunday morning.
CHOCOLATE ESPRESSO BANANA BREAD
- 2 tablespoons flax seed, ground
- 5 tablespoons water
- 1 oz unsweetened chocolate, finely chopped
- 2 cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon espresso powder
- 1/3 cup canola oil
- 1 cup mashed bananas (about 3 medium, very ripe ones)
- 1 teaspoon pure vanilla extract
- 1 teaspoon chocolate extract (optional)
- 2 tablespoons Kahlua or other coffee-flavored liqueur
- 1/2 cup unsweetened soymilk, at room temperature
- 1/2 teaspoon apple cider vinegar
- In a small bowl, whisk together the flax and water, set aside to let gel.
- Center the oven rack and preheat the oven to 350F. Spray a 9×5 loaf pan with oil and line with parchment paper.
- Melt the chocolate in a microwave or use a double boiler. Set aside.
- Mix together the soymilk and vinegar, set aside to let curdle.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together the sugars, oil, espresso powder and mashed bananas until smooth. Add the melted chocolate, flax mixture, extracts and Kahlua. Mix well, scraping down the sides of the bowl as needed. Add the dry ingredients in three additions alternating with the milk in two additions, mixing just to combine. Do not over mix the batter. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake for 1 hour and 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove the loaf from the oven, cool on a rack for 10 minutes, then remove from pan. Cool completely on the rack before serving.
Oh, and in case you happen to get CTV Calgary, I’ll be on CTV Morning Live at 8:05am this Thursday, April 18th to help promote the bake sales! I’ll be baking up some rocky road mini loaves and hopefully if there’s enough time, sun dried tomato basil scones! So tune in and witness for yourself how awkward I can be 😛