April 28th, 2006

banana filling

I had a few requests to post my banana filling, if it came out!

and it was great! Sadly, no pics of the beautiful finished cake, as I do not own a camera.

The recipe, loosely based on one i found online!:

3/4 cup powdered sugar
1/4 cup flour
1/2 cup almond milk (Though soy/rice would work just fine I think)
5 tablespoons Earth Balance (or whatever vegan butter you use)
3 ripe but firm bananas, sliced (the original recipe called for 2 bananas, but I used 3)
1 teaspoon vanilla extract

Combine powdered sugar, flour, and almond milk in a saucepan; cook, stirring, until smooth. Continue cooking until mixture thickens; transfer to mixing bowl, cover, and chill thoroughly. Beat (with an electric mixer) E.B. into the chilled mixture, a tablespoon at a time. Fold in sliced bananas and vanilla.

it was SOOO GOOD! very creamy, and bananay, and held it's own between the cake layers. mmm, mmm.

Attention, New Cake Bakers!

More Great Good Desserts Naturally is a wonderful place to start (it includes the best recipes from her earlier book). Fran Costigan is a vegan cake maven, for sure! =) I like that her cakes are just sweet enough, without being cloyingly over-sweetened...and they don't taste like they came from a health-food store! I've gotten fabulous responses from non-vegan friends/family. I made the "Chocolate Cake to Live For" for my husband's non-vegan cousin's birthday (I also filled it with some berries cooked down in just a touch of maple syrup and cinnamon) and the cousin and aunt said it was the best chocolate cake they'd ever had!

(Disclaimer: I haven't tried her non-cake recipes.)

C is for Cookie

I baked these oatmeal raisin cookies today. They're vegan, with no added fats (except those that naturally occur in the grain and fruit).

I slightly modified the recipe. I used whole wheat pastry flour instead of regular whole wheat flour. I only had 3 bananas, so I filled in the remainder with applesauce. I think I'd do that again, even if I didn't have to. I imagine they made them lighter in consistency. If you like fattier-tasting cookies, you may want to go with all banana. For sweetener, instead of the maple syrup, I used a small dash of molasses. Next time I might add a little date sugar instead, although the molasses wasn't bad. Not much sweetener is needed since the fruit itself is so sweet. And since I like raisins and cinnamon so much, I didn't measure either ingredient.

The baking itself was hit and miss. Since there is not a high fat content here, they won't spread on their own, but just smash them down to cookie thickness and they're fine. I baked one half on a silpat and the other on a regular cookie sheet. Those on the cookie sheet burned on the bottom. If you don't have a silpat (I only have one, thus the half and half experiment), I'd recommend a lower temperature and a coat of oil on the sheet, rather than a little mist of a spray (which is what I'd used). Those baked on the silpat were perfectly browned and tasty.

And, since the dough is so healthy, I didn't feel bad about eating the remaining two cookies worth left in the bowl after they were all in the oven :) Oatmeal raisin cookies have always been my favorite!
  • Current Mood: satisfied