Banana Muffins

These are great! We had some overripe nanas, and I thought I'd explore a new recipe vs my go-to Banana Bread one. It's a good recipe, but I don't want to be caught in a banana shaped rut.

These were great- totally moist with a really great flavor. I would cut down on the baking time, though (depending on your oven)- I baked for the recommended time and they were a bit overdone on the bottom (you may be able to see the color difference between the bottom and the top on the photo). Even with that, though, they weren't dried out or anything- which is saying something (that they're good!)

You can get the recipe HERE

Banana Bread

This is from the Compassionate Cook p. 94. Anyone who thinks vegan bakery is dry or dense or otherwise sub-par has not been around the block and tried recipes like this one. It is uber moist, very flavorful and highly addictive (it takes the two of us under 24 hours to finish a loaf of this).

As a side note, I got a great tip from La Dolce Vegan by Sarah Kramer about egg replacing in vegan baked goods. Mash up 1/2 of a ripe banana in a bowl and add it to anything that you won't mind the slight addition of banana flavor to (I use it in the Pumpkin Spice bread mix from Trader Joe's). It makes things SO moist and I didn't taste the banana at all. Maybe that's why vegan banana bread with 2 mashed nana's in it is so good.