I think it’s two years ago since I first participated in the Vegan Challenge. During the Vegan Challenge, hundreds of people sign up to eat vegan for an entire month, to share experiences and to receive tasty recipes in their inbox. The next edition starts on October 1st, over 1700 people have signed up, and I’m in!
Ever since that first Vegan Challenge, I’ve started eating vegan more and more. I remember feeling like a failure when, during that first challenge, I somewhat gave up after a week or two. Nevertheless, that challenge taught me a couple of succes recipes that I still use. And over time, I tried again and again to eat 100% vegan. That, however is something I haven’t achieved as yet.
I do believe a plantbased diet is better for the environment, and for a lot of animals, and I feel healthier and ‘cleaner’ when eating vegan. Participating in this next edition of the Vegan Challenge I hope will help me focus more, and be inspired to cook, bake and eat vegan more and more…..
To get in the mood, I explored the Vegan Challenge website, looking for new recipes. I came across a recipe for vegan banana bread (hurray! all other recipes I found contained eggs or dairy), and this was a real must try since I had a couple of brown spotty bananas waiting on the kitchen table.
The orginal recipe can be found here, but I made some adjustments because:
A. it was Sunday evening when I baked this, and I had to work with what was available (use what you have etc…..)
B. I am trying to cut down on my sugar consumption so I wasn’t comfortable with adding 150 grams of sugar
C. I had only 2 bananas instead of the required 3, so I adjusted the quantities of the other ingredients a bit.
First, I pre-heated the oven at 180 degrees Celsius, Then, I mixed the following dry ingredients in a bowl:
250 grams of whole wheat spelt flour, 50 grams of coconut blossomsugar, 50 grams of oatmeal, 2 teaspoons of baking powder, 75 grams of chopped apricots, 75 grams of mixed nuts (walnut and pecan), 2 table spoons of cinnamon (because I looooove cinnamon, and because an extra touch of cinnamon can compensate for the lack of sugar, I hoped).
Then, in the blender I mixed:
100 ml of water, 100 ml of sunflower oil, 2 ripe bananas and a teaspoon of apple cider vinegar.
I added the wet ingredients to the dry ones and stirred a bit. Then I filled a small baking tray with this batter. I added some raw cocoa nibs to the rest of the batter and filled 6 cupcake molds with this. I put it all in the oven and removed the cupcakes after 25 minutes. I baked the larger cake for 40 minutes, let it cool down a bit, put the kids to bed and made myself a cup of tea…..oh boy.
From now on, I know what to do with overripe bananas!