YOU GUYS, Lansing is so much fun. I absolutely cannot wait to write all about it! For today, though, I have a Recipe ReDux to share since it’s the 21st!
Here is the theme this month:
Two for One
We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.
Instead of something savory, I opted for sweet because, um, sugar. Remember that bananas foster bread pudding I had a few weeks ago? It hasn’t left my mind and I knew I needed to recreate it.
I took a simple banana bread recipe (which is always great on it’s own… or with a little butter or peanut butter, let’s be honest), let it chill on the counter overnight, then whipped up an insanely easy and delicious caramel sauce and CARAMELIZED BANANAS. I’d just like to know why I had never made them before? I guess that kind of ties into another new experiment that I made for this recipe —> COCONUT CREAM!
But you guys. Why did I wait so long to try it? Oh, it’s because I didn’t want to use a whole can of coconut milk. Remember when I talked about my food hoarding problems? … yeah. I’m getting better, I promise.
Just look at that beautiful golden brown color. Molasses, vanilla, mashed banana, and a pinch of good quality sea salt is what makes this dish go from good to OMG-what-was-life-before-this. It totally satisfied my late night kitchen raids!
Make just the bread, just the bananas, just the sauce, or just the coconut cream, but be sure to tell me!! It makes me SO happy when someone sends me a picture or leaves a comment. I love connecting with you!
- 1 cup sprouted wheat flour
- 1/2 cup buckwheat flour
- 1/4 cup almond flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 bananas
- 1/3 cup apple sauce
- 1/3 cup maple syrup
- 1 flax egg (1 tbsp flax meal + 2.5 tbsp water)
- 1 tsp vanilla
- 1/3 cup + 1 tbsp almond milk
- 2 bananas
- 1-2 tsp coconut oil
- 1-2 tsp vegan butter
- 1 tbsp brown sugar (optional)
- 1-2 tsp molasses
- 1/2 tsp vanilla
- pinch of salt
- 1 can coconut milk, refrigerated overnight
- 1 tbsp maple syrup
- 1 vanilla bean
- Preheat oven to 350F. Combine dry ingredients in a large bowl and wet ingredients in another. Pour wet ingredients into dry bowl and stir until just mixed - don't overmix!
- Bake in a greased bread pan for 55-65 minutes, or until a toothpick inserted comes out clean.
- Take two bananas and cut into thirds. Cut each third lengthwise, reserving 1/3 of each of the bananas.
- Over medium/low heat, add coconut oil and butter. Add in the bananas, seed side down, and cook until beginning to get golden brown on the bottom. Flip and sprinkle with brown sugar, if using. Take the remaining thirds of the bananas and mash with a fork in a small bowl. Add molasses, vanilla, and salt, and stir until it looks like a beautiful caramel sauce.
- Scoop the top layer (not the liquid-y stuff) of coconut milk into the bowl of a hand mixer. Beat of high until soft peaks form, at least five minutes. Add in maple syrup and beat a little more. Add in vanilla bean pods and fold in with a spatula. Scoop cream into a bowl and into the refrigerator.
- Layer cut slices of banana bread on the bottom of a bowl. Place bananas foster on top then a scoop of coconut cream.