Chocolate-Striped Banana Bread

Lately, a little stack of bananas has been accumulating in the corner of my room and was starting to turn very brown. I think besides just doing what bananas do, they were also trying to tell me that I need to get back on top of blogging and go make some banana bread!

Of course I have all the usual excuses for why I haven't been cooking or baking as often.. but on top of dance show auditions, midterms around the corner and work four days a week, I also have some very exciting news. You'll have to wait a little bit to hear what it is exactly (I want to have it more set in stone first!), but just know that it's kept me incredibly busy. I know I know, I'm being a tease. 

In the meantime, I highly suggest you take a break from your own busy schedule and make this banana bread. There are so many banana bread recipes out there in the world, but this one is so delicious. It's sweet, moist, super banana-y, and really fun to make with the stripes! Plus, as I have preached many times, chocolate makes everything better. 

Chocolate-Striped Banana Bread (adapted from this recipe at Babble's Family Kitchen)

makes one loaf

1/4 cup canola oil
3/4 cup sugar
3 ripe bananas
1/2 cup applesauce
1/3 cup soy milk
1 1/2 tsp white vinegar
1 tsp vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 tsp baking powder
1/2 tsp salt
2 tbsp cocoa powder

1. Preheat your oven to 350º and lightly oil a loaf pan.
2. In a large bowl, whisk together the canola oil and sugar. In a measuring cup, combine the soy milk and vinegar and let it curdle for a few minutes. 
3. Mash the bananas into the sugar mixture, then stir in the applesauce, soy milk and vanilla. Sift in the flours, baking powder and salt. Stir with a spatula until just combined.
4. Pour half of the batter into a separate bowl and mix in the cocoa powder. Spread a layer of plain batter into your pan, topped with a layer of chocolate batter, then repeat until all of the batter is used up (I ended up with 4 stripes total). Bake for about an hour or until a toothpick comes out clean.

Success! Yummy, crumbly and beautiful stripes of chocolate and banana.

Here is a fun song to get you through the week :)

Golden Scones

A miracle has happened in these past few weeks: I have become a morning person.

I used to be that person that called getting up any time before 10am "early," but now here I am, up and at 'em at 7am every day. I've found that it makes me more productive. Not only do I get to see the sun rise, but I finally have time in my day to read books for fun, journal a bit, write more blog posts, and bake scones! 

Even if you are not a morning person, the promise of these delicious and crumbly scones might just get you to roll out of bed. 

Golden Pumpkin Scones (adapted from Students Go Vegan Cookbook)

Makes about 8 medium scones

1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp salt
3/4 cup canned pumpkin (or fresh pureed)
3/4 cup soy milk
1/4 cup vegetable oil
1/4 cup brown sugar, plus a little extra for sprinkling

1. Preheat your oven to 450º and lightly oil a baking sheet.
2. In a large bowl, add the flour, cornmeal, baking powder, salt and stir well. In a medium bowl, whisk together the pumpkin, soy milk, oil and brown sugar. 
3. Add the wet into the dry and mix until just combined. Plop the batter onto the baking sheet in 8 equal dollops. Bake for about 12-15 minutes or until the tops begin to brown. 

Not only are these perfect for breakfast, but they would be amazing alongside a bowl of my pumpkin and black bean chili, or any other soup you like :)

What do you wake up for?