Banana Rabanada (Brazilizan French Toast) from Isa Chandra

Banana Rabanada (Brazilian French Toast)

Just saying the name of this recipe is fun and elevates it to a more exotic level. 

Banana Rabanada. Banana Rabanada.

 I love it! 

I tested this recipe and made this meal for my son a few months ago, planning to serve it to my sister-in-law and her friend when they visited from Brazil in September. The bummer was that I never actually had the chance to make it when my Brazilian guests were here. We did eat well, and I did get to cook for them, but  brunch was never in the plans, so my Banana Rabanada had to go by the wayside. 

This recipe is another total winner from Isa Chandra's "Vegan Brunch" cookbook. Basically you soak good bread in a super delish banana milk, toast them in a hot skillet, and serve them with cocoa and cinnamon. Simple ingredients, fantastic result. The bread is key here - choose a high quality baguette and toast it completely to create those chewy places. I think I might have gone overboard with the cocoa powder, but it was worth it. I think this would be a good choice for a brunch party, because it could hold well in a warm oven - it's pretty sturdy. 

Here's what you need for 4 servings: 

2 very ripe bananas

1 1/2 C non dairy milk

2 T cornstarch

1 t good vanilla

1 T unsweetened cocoa powder

1 t ground cinnamon

1 stale baguette, sliced diagonally in once inch slices

extra fruit for garnish

Here's what you do:

Blend the bananas, milk, cornstarch, and vanilla in a blender. Place bread slices on a baking sheet and pour the banana mixture over them. Allow the bread to soak for about 20 minutes, turning them over at the 10 minute mark. 

Heat a skillet, use a small amount of oil, toast the bread slices for at least 5-7 minutes on each side. Do not try to turn them over too soon! Let them get brown before you flip them. You don't want any of the banana goodness to 'peel' away from the bread and get stuck in the pan. 

Mix the cocoa powder and cinnamon together and dust each serving liberally before serving. 

Chocolate Peanut Butter Cupcakes: The Joy of Vegan Baking

What do they say? While the cat's away, the mice do play? That might be translated as, "My husband is out of town and I am eating cupcakes for breakfast." But, can you blame me? I made these excellent cupcakes for my daughter's birthday, and a few leftovers were tucked away in the freezer for my delish breakfast this week.

I'm telling you, the frosting was perfect on banana bread.

See below for other random stuff I eat when the Mr. is out of town. Lucky me. 

Buttery lima beans, roasted tomatoes, mustard seed potatoes

Roasted asparagus, roasted mushrooms, lettuce with avocado oil vinaigrette.  Leftover buttery lima beans :) 

 Chocolate Peanut Butter Cupcakes with Chocolate Peanut Butter Frosting

From The Joy of Vegan Baking, by Colleen Patrick-Goudreau

½ C peanut butter

1 ¼ C nondairy milk

1 ripe banana

1 t vanilla

2 ¼ C flour

1 C suger

3 ½ t baking powder

1 t salt

3 T unsweetened cocoa powder

With a hand mixer, blend the peanut butter, milk, banana and vanilla. Stir the dry ingredients together. Add the dry to the wet and stir until well combined.

Spoon into greased muffin tins (or cupcake liners). Bake for about 20 minutes. When the cupcakes are cool, remove them to a wire rack to cool completely. Frost when completely cool.

½ C peanut butter

1/3 C unsweetened cocoa powder

½ C nondairy milk

2 ½ C confectioners’ sugar

¼ t salt

1 t vanilla extract

Mix the peanut butter and cocoa. Add the milk and beat until smooth. Add the salt, vanilla and the confectioners’ a bit at a time, mixing well after each addition. Frost generously. 

(printable recipe)

OneYear Ago: Sweet Potato Patties

Two Years Ago: Cheesy Summer Garden Rice

Banana Bread : Martha Stewart Living’s Most Requested Recipe

Hello Dear Readers, I hope your Easter weekend was great - filled with friends, family and great food! I would like to share a fabulous song that expresses the message of Easter in such a powerful way! It's called "The Power of the Cross" and is sung by Kristyn Getty. Enjoy! 

"The Power of the Cross" 

Excellent in every way – like Martha herself, some might say. I admit that I am not a big Martha Stewart aficionado, but every recipe of hers that I have made has been of the highest quality. This one is no different. (check out her recipe for Beef Burgundy for example – heaven.)

I usually make my mom’s banana bread recipe, which is pretty basic. I also like the Moosewood Cookbook recipe, but that one is a little complex – you know, orange zest and 1 cup of brewed coffee and stuff like that.  

This one has sour cream which made a super moist and tender loaf. Enjoy!

Here’s what you need:

1 stick butter – room temperature

1 C granulated sugar

2 large eggs

1 ½ C flour

1 t baking soda

1 t salt

1 C mashed very ripe bananas

½ C sour cream

1 t vanilla

½ C chopped walnuts or pecans

Here’s what you do:

1.       Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

2.       In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

3.       Bake until a cake tester inserted into the center of the loaf comes out clean, about 1 hour 10 minutes (I should have baked mine a bit longer, I used more than the recommended amount of bananas, so it was a bit moist. No one in my house complained, though!)

4.       Let rest in pan for 10 minutes, then turn out onto a rack to cool. 

Luckily, we have enough cream cheese to get us through this loaf. ..... 

(printable recipe)

One Year Ago : Pork Enchiladas and Green Salsa (Man, we eat a lot of Mexican food!)

One Year Ago: Boursin Cheese (Excellent!)