i had an impromptu trip to walmart last week with my friend melissa. we may have hula-hooping in the aisles. [this has never happened before. we picked them up to prove to each other that we really couldn’t do it. and then i almost bought the $3 hoop.] i did leave the store with two beautiful new loaf pans. why? i don’t know. i remember being jealous that i couldn’t make something, and i was tired of muffins [from the one time i made them].
but it worked out brilliantly, because i had fruit that was about to be history. when i texted EP, i found out he would refuse banana bread if it included cherries. ergo, monday night at 8:15, i set out to make two loaves. i cannot believe how glad i am.
the first was banana bread with chocolate chips. i used this banana bread recipe with the following changes:
- all-purpose flour to white whole wheat flour
- 1 cup sugar to 3/4 cup brown sugar
- ~3 bananas to 2 bananas [not that i’m saying you should do this, but my counter only held 2]
- low-fat yogurt to 2% greek yogurt
- 1 tsp vanilla extract to 1 tbsp
- and i added a chopped up chocolate bar + a few pb + chocolate chips.
it was awesome for dessert that night with a glass of milk, and i think everyone is enjoying it microwaved with a little butter.
but the serious star was random loaf #2. thank god [this one time only] that EP is the pickiest little kid of an eater i know, and i had to figure out something to do with my cherries.
i adapted this from a recipe in veganomicon. i don’t use cookbooks often, since i tend to trust the bloggers i read for explanations and ideas. but this book is an amazing go-to for things i really don’t understand or when i want to feel daring and really impressed with myself. i learned to make seitan with this cookbook, and black bean burgers, and chickpea cutlets, and they’ve all made me so happy.
the recipe in the book was a muffin recipe with dried fruit. here is my variation.
APPLESAUCE OAT BRAN CHERRY CAKE
- 3/4 c almond milk
- 1/2 tsp vinegar [i used distilled white]
- 1 cup unsweetened applesauce
- 2 tbsp canola oil
- 1/2 c packed brown sugar
- 1 1/2 c white whole wheat flour
- 3/4 c oat bran
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 c fresh cherries, pitted + roughly chopped
- cooking spray
- in a bowl, mix milk + vinegar to sit while prepping other ingredients. add applesauce, oil, and brown sugar, and beat with a mixer or wooden spoon.
- add in flour, oat bran, baking powder, baking soda, cinnamon, and salt, and mix until just combined. [i’ve learned to become much less of a perfectionist about slowly adding and incorporating. wet ingredients: beat the daylights out of them. dry ingredients: dump in, and mix/stir until nothing is dry. done. perfect.]
- halve + pit your cherries. [i tried the paper clip pitting method, and this is the night i decided it’s not as simple as slicing in half and popping out the pit with your fingernail. back to my old methods, i go.]
- mix them in until they look even. i didn’t want the whole thing purple, so i stopped pretty quickly.
- spray or grease your loaf pan. :-) aren’t you glad you have a loaf pan, too?
- bake at 350 degrees F for 1 hour.
this is even more delicious than the banana bread. it isn’t very sweet, but it’s been great for breakfast, on top of a bowl of greek yogurt [and a trader joe’s dark chocolate peanut butter cup for breakfast-dessert today]. it. is. so. moist.
thank you, isa, for making me want to bake things from scratch. and for teaching me i don’t need to be perfect in the kitchen for things to turn out perfectly.
[case in point: during banana bread prep, i convinced myself that my 1/4 cup scoop was my 1/2 cup scoop. i didn’t consider the liquidness of it until it had baked for 3 minutes. i took it out, and mixed the other half of the flour into the warm dough directly in the loaf pan. no one knows. well… until now.]