Banana Breads for Keri

My friend Keri has a surplus of frozen bananas... which is what I used to have when I used to have a freezer, and used to go to farmer's market all the time (with being in a cold climate now, I think: what's farmer's market again...??). She remembered that I had a store of invented and adapted banana bread recipes for such circumstances... and I do: a truckload. These are the two she selected for this go-round of banana re-creationism.

A note on peanut butter for the first recipe: it calls for all-natural peanut butter because a) it bakes better, b) it tastes better, and c) I like you. All-natural meaning without hydrogenated oils, sugar, unpronounceables, or anything other than peanuts and sometimes salt... since that's sort of what peanut butter is anyway... and since it bakes up a tastier bread as well as helping you live longer.

Peanut Butter Chocolate Chip Banana Bread

1/2 c. pure maple syrup, warmed w 1 tsp freshly zested orange peel & allowed to infuse at least 15 minutes (ie. while you prepare/get out everything else)
3 tbsp. melted Earth Balance vegan butter, or canola or safflower oil
3 ripe bananas
3/4 c. vanilla soymilk (or plain w 1 tsp pure vanilla) allowed to stand w 1 Tbsp apple cider vinegar
1/2 c. very finely grated carrots
1/2 c. chunky or smooth all natural peanut butter
1 1/3 c. King Arthur white whole wheat flour
2/3 c. vanilla or plain soy protein powder, preferably quick-dissolve
1 c. wheat or oat germ
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. nutmeg
1 tsp. pure vanilla extract
2 tsp. baking powder
1/2 Tbsp. baking soda
1/4 tsp. salt (add 1/4 tsp more if peanut butter is unsalted)
1 c. (or more..!) chocolate chips or chopped chocolate, at least 70% (the darker the better in this recipe -- I prefer using Vintage Plantations 90%)
1/2 c. chopped peanuts (opt)

1. Add first few ingredients through soymilk to the bowl of a blender, blend on high until thoroughly emulsified. Add grated carrot and peanut butter, pulse lightly to combine so as not to completely blend the carrot and peanuts if using chunky peanut butter. (If you choose to do this by hand, first mash the bananas, then beat all ingredients together with a sturdy spoon in a medium-sized bowl, adding progressively).


2. In a large mixing bowl, whisk dry ingredients through salt until thoroughly combined.


3. Add in liquid mixture and fold together with a spatula, stopping when about halfway mixed to add in chocolate (and nuts if using). Do not overmix.


4. Pour into one large loaf or divide between 3-4 mini loaf greased pans, and bake at 350F for about an hour or until a toothpick inserted near the center comes out clean. Let cool in pans on wire racks five minutes, then remove from pans and cool completely. Serve warm or cold, alone or with extra peanut butter, chocolate hazelnut spread, cherry or dark raspberry all-fruit preserves...

Banana Gingerbread

1/2 c. softened Earth Balance vegan butter
1/2 c. loosely packed brown sugar or natural sugar
1/2 c. dark molasses
1/4 c. pure maple syrup (or eliminate molasses & use 1/2 c. maple syrup + 1/4 c. water for a lighter-flavored gingerbread)
4 medium very ripe bananas
2 inches (abt an inch thick) of fresh ginger root, peeled
2 c. plain unsweetened soymilk (or try unsweetened chocolate soymilk as a variation)
2 c. strong fresh coffee, cooled
3 c. King Arthur white whole wheat flour
2 c. vanilla or plain soy protein powder, preferably quick-dissolve; or soy flour
4 tsp. cinnamon
1/2 Tbsp. ground cloves
2 Tbsp. ground ginger
1 scant tsp. salt
1/2 Tbsp. baking powder
1 Tbsp. baking soda
1/3 - 1/2 c. minced crystallized ginger
optional: a scant tablespoon freshly zested orange, lemon or grapefruit rind

1. Add first few ingredients through ginger root to the bowl of a blender; blend on high until thoroughly emulsified. Add soymilk and coffee; pulse to blend in completely. (If you choose to do this by hand, first mash the bananas and grate the ginger root, then beat all ingredients together with a sturdy spoon in a medium-sized bowl, adding progressively).


2. In a large mixing bowl, whisk together the dry ingredients through the crystallized ginger.


3. Fold in the wet mixture with a spatula, leaving a few lumps rather than over-mixing.


4. Divide into two loaf or 6 mini-loaf greased pans. Bake at 350F for about an hour or until a toothpick inserted into the center tests done. Let cool in pans on racks 5 minutes, then remove from pans and cool completely. Serve warm, as is or dusted with powdered sugar & cinnamon, plain or with lemon custard, marmalade, apple butter, mint preserves, ice cream, melted chocolate, applesauce, pumpkin butter...