One of my favorite things to do with my children is to bake, and when we bake, we typically make vegan desserts. The funny thing is we are not a vegan family. I was focused on healthy eating, so I eliminated sweets from my diet. However I missed them, so I started making vegan desserts, so I could eat baked goods with less guilt and realized they were just as delicious (and healthier than) non-vegan desserts. Therefore, since Valentine’s Day is a day when we typically share our love with our families, friends, and significant others, I wanted to share some recipes for delicious, health(ier) dessert options that you could make and gift, or make and enjoy together
One Bowl Vegan Banana Bread
Ingredients:
4 medium ripe bananas
¼ cup olive oil
¼ cup unsweetened non-dairy milk (I usually use oat milk)
½ cup light brown sugar
2 tablespoons pure vanilla extract
2 cup unbleached all-purpose flour
1 tablespoon cinnamon
1 tablespoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
sliced bananas, for topping (optional)
Instructions:
Preheat the oven to 350 F. Grease a 9”×5” loaf pan with olive oil. In a large mixing bowl, roughly mash the bananas. Add the brown sugar, oil, vanilla, and non-dairy milk, and whisk to incorporate. Mix in the flour, baking soda, salt, cinnamon, and nutmeg and stir until combined. Do not overmix, or the banana bread will come out dense and gummy! Transfer the batter to your prepared pan, and top with the extra banana slices. Bake for about 45 minutes, then cover with foil and bake for 10 to 15 minutes longer, until a toothpick inserted in the center comes out with just a couple crumbs.
Here’s a tip for bananas: Sometimes stores sell bananas that are getting too ripe in a bag for $1. These bananas are cost-effective and are also a perfect ripeness for making these banana recipes.
Adapted from: thebakingfairy.net/2015/05/the-perfect-vegan-banana-bread
Vegan Chocolate chip Cookies
Makes 12 – 20 cookies
Ingredients:
2 cups all-purpose flour
(you can use white whole
wheat flour or regular
whole wheat flour)
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
¾ teaspoon baking soda
½ teaspoon salt
1 ¼ cups vegan
chocolate chips
1 teaspoon pure
vanilla extract
½ cup packed brown sugar
½ cup sugar
½ cup plus 1 tablespoon extra-virgin olive oil
¼ cup plus 1 tablespoon water
Instructions: In a medium bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat. In a large bowl, combine the brown sugar, regular sugar, vanilla, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes. Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (Don’t overdo it).
Line two baking sheets with parchment paper for easy cleanup. Spoon the mixture into even 2-inch mounds, and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie. Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator. When you’re ready to bake, preheat oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack. Repeat with the remaining cookies.
adapted from: cookieandkate.com/amazing-chocolate-chip-cookies/#tasty-recipes-27054-jump-target
Vegan Chocolate Chip Banana Muffins
Makes 12 muffins
Ingredients:
3 medium ripe bananas
¼ cup olive oil
¼ cup oat or almond milk
½ cup light brown sugar
2 tablespoons pure vanilla extract
2 cups unbleached all-purpose flour
1 tablespoon cinnamon
1 tablespoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet vegan chocolate chips
sliced bananas, for topping (optional)
Instructions:
Preheat the oven to 350 F. Line one muffin pan with liners and set aside.In a large mixing bowl, mash the bananas. Add the brown sugar, oil, vanilla, and almond milk, and whisk to incorporate. Add in the flour, baking soda, salt, cinnamon, and nutmeg, and use a spoon to mix. Finally, stir in the chocolate chips. Using a large spoon, divide the batter evenly among 12 muffins. (Optional) Top each with a slice of banana. Bake for
16 to 18 minutes, until a toothpick inserted in the center comes out with just a few crumbs.
Adapted from: thebakingfairy.net/2017/05/vegan-chocolate-chip-banana-muffins/
Aisha Taylor is a single mother of twins who helps corporate moms create the financial foundations to support turning their idea to income so they can exit their full-time job, walk in purpose, and spend more time with their children. Aisha has been featured in Black Enterprise, Jet Magazine, ESSENCE, Go Banking Rates, and The Detroit Free Press. To connect with Aisha, visit myideatoincome.com