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.
  • iswari

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!