erica_83 (erica_83) wrote in vegancooking,

fat free banana bread and chili-cornbread casserole

i've been hoarding recipes for the past month, and have finally decided to start making some of them.  i let my bf pick out one savory and one sweet for me to make this week.  even though it's august in georgia, he picked out banana bread and chili-cornbread casserole.

i used these recipes:

banana bread
  • 5 ripe bananas
  • 1 cup vegan sugar
  • 1 teaspoon vanilla
  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 cup water
    (my bananas look gross b/c they were WAY over-ripe , and thawed from being frozen.

In a large bowl mash bananas with sugar and vanilla until combined and creamy. Then mix in the water.

In a smaller bowl, sift together the flour, soda,  powder and cinnamon.

Add the dry to wet and stir until just mixed. You don't want to over mix or the bread will be dry.

Pour batter into sprayed loaf pan and bake in preheated 350°F oven for one hour. Your house will smell so good you will be tempted to take it out a few minutes earlier but don't or it won't be done on the inside.


this turned out tasty, but moistly dense and undercooked.  i left it in the oven for about 70 min.  i'll probably make it again because it's a great way to use up all of the free over-ripe bananas that i get from work.  also, this is great for a post run snack.  next time, i think i'll try it in a muffin pan to help with the doneness factor.
and in case you're interested, nutritional info = 177 calories and 1g fat per slice.


chili-cornbread casserole
  • 4 15 ounce cans kidney beans, well drained
  • 2 cups vegetarian ground beef substitute
  • 1 cup corn
  • 2 15 ounce cans tomato sauce
  • 2 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/3 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cornmeal
  • 1 1/2 cups whole wheat flour
  • 1 tbsp baking powder
  • 2 cups soy milk
  • 1/4 cup vegetable oil
  • 1 tbsp maple syrup

Pre-heat the oven to 375 degrees. In a large mixing bowl, mix together the beans, beef substitute, corn, tomato sauce and spices and spread in the bottom of a large baking pan.

In a separate bowl, combine the cornmeal, flour and baking powder. Slowly whisk in the soy milk, oil and maple syrup, stirring just until combined. Pour this cornbread batter over the chili mixture and spread in the dish.

Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.


i halved this recipe b/c there are only two of us living here, and there's no way that the whole thing would fit in my cast iron skillet.  this was AWESOME, and so easy.  i left it in the oven for about 40 min to get a bit more golden on the top.  i also used the full tbs of syrup, full cup of corn,  and added a 4 oz can of drained green chilies mixed into the cornbread layer.   the cornbread layer was a bit thick, and hard to spread, so i may thin it out with a bit more liquid next time.
at 8 servings, this comes out to be 342 calories and 7g fat.

Tags: beans(uncategorized), beans-kidney, breads-banana-bread, breads-cornbread, fruits-bananas, main dishes-chili, seasonal recipes-winter
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