i grew up on my mom's banana bread. it's a great way to use overripe bananas. this recipe was developed from a generic nut bread recipe from her old betty crocker cookbook by both of us making changes along the way.
ingredients
wet mix
- 3 over-ripe bananas [1]
- 1 egg
- 1 cup sugar
- 1 cup oat milk [2]
- 3 tbsp olive oil
- 1 tsp vanilla
- a pinch of salt to taste
dry mix
- 2.5 cups flour
- 3.5 tsp baking powder
fillings (optional)
- up to .5 cup dark chocolate chips, nuts, dates, what-have-you. [3]
steps
pre-heat oven to 350°F and grease a medium-sized loaf pan.
combine wet mix and stir/beat until bananas are mostly mashed but still lumpy.
sift in dry mix and stir just until combined. do not over-mix.
gently fold in your optional fillings.
pour the batter into the loaf pan and bake on a center rack for 55 minutes.
once done, let it rest for a couple minutes, then turn it out onto a wire rack to cool.
[1] they should have some brown on the outside, maybe 50%, and be soft. don't use if they're rotten.
[2] i don't think the type of milk you use is essential. let me know if you try any others!
[3] neither my mom nor i like nuts in baked goods but maybe you do. that's fine.
ingredients
- 2-3 tbsp vegetable oil
- 1 small or medium yellow onion, finely sliced [1]
- 3 cans of different types of beans [2]
- 1 can corn
- 1 can diced tomatoes
- 1 to 1.5 cups chopped carrots
- 1 bell pepper (choose ur favorite color)
- 2 cups vegetable stock
spices [3]
- paprika (regular and smoked)
- cumin
- oregano
- garlic powder
- cinnamon
- basil
- MSG [4]
- black pepper
- white pepper
- cayenne pepper
- salt
steps
- heat vegetable oil in a large pot.
- add onions and cook until translucent.
- stir in spices and cook for another minute or 2.
- empty all the cans into the pot, add veggies and stock.
- bring to a boil then let simmer on low for like an hour, loosely covered so steam can vent, stirring occasionally.
- add salt to taste and enjoy!
[0] original recipe i based this one off of: https://www.thedailymeal.com/cook/vegetarian-bean-chili
[1] size of the onion depends on your preference and FODMAP tolerance. i also threw in a shallot because i had one in the fridge but it probably didn't make much of a difference.
[2] i used black beans, garbanzo beans (chickpeas), and great northern beans (about 1 cup after soaking)
[3] i just kinda eyeballed the spices, sorry. i tried to put them in order of highest to lowest amount. the ones toward the bottom aren't that important to get right so use whatever you have!
[4] you could substitute with extra salt and a pinch of sugar but imo you should really have MSG in your pantry. it Makes Stuff Good™