This will be a quick post. Just like the process of making this recipe. Really fast.
It was Sunday night. I knew I was going to want some kind of cake to munch on this week. Duh, like always. And I knew I wanted something pretty healthy. And I had a bunch of fruit to use. So I made my go-to banana bread recipe and added the fruit I needed to use: rhubarb (is it even a fruit??) and strawberries.
Fruit cocktail, I think, implies something totally different than what I made here, but it’s what I want to call it and I really like it.
This recipe is SUPER moist, not too dense, and is infinitely customizable. Last time I made it? I threw in big hunks of dark chocolate, walnuts, and pecans. I’ve made it with 100% whole wheat flour, gluten-free flour (Domata), all-purpose, and spelt flour. Literally, have fun with it!
Oh, and it’s vegan.
Yield: 12 muffin-sized cakes; double the recipe for 1 loaf pan
1/8 c milk (I used coconut milk, but you could use any non-dairy or dairy milk)
3 Tbsp oil (I have used coconut and olive oil)
3 Tbsp maple syrup
1/2 tsp vanilla extract
1 c ripe bananas (approx. 2 bananas)
1 c flour (I used whole wheat, but use what you love!)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c walnut halves and pieces
3/4 c chopped rhubarb
1/2 c chopped strawberries
Preheat oven to 330F. Line a muffin tin with parchment paper or other paper liners. Or just grease it!
Put the milk, oil, maple syrup, vanilla, and bananas into a blender or food processor and process until completely smooth. Combine the flour, baking powder, baking soda, and salt in a bowl. Pour the wet over the dry and mix together – start with a whisk and finish with a spatula. fold in the fruit and nuts. Portion out into the muffin tin. Bake until golden and an inserted toothpick comes out clean – about 20 minutes.
Seriously, that’s the whole recipe. Easy, right?!