Little Nikki did not like bananas. Little Nikki didn't like much of anything.
One day, Nikki grew up and her taste buds changed. Suddenly all sorts of food that she did not like before started tasting wonderful. It was like magic!
Nikki met Mr. Banana one day on her way to make a smoothie.
Mr. Banana said, "You should take me with you because I love smoothies!"
"But, while I think you're beautiful, I really don't like bananas."
"Just give me a try, just this once. If it doesn't work out, we'll never have to see each other again!"
So Nikki took Mr. Banana and added him to her smoothie. Sure enough, the end result was a symphony in her mouth. She loved it so much that Mr. Banana became a regular in her smoothies and soon thereafter he became her egg replacer of choice for baking.
Nikki quickly became a little too obsessed and accumulated two dozen bananas. "How am I going to eat ALL of these?" she wondered out loud. Suddenly it hit her!
And with all of those bananas there were enough for not one, not two, but three whole loaves!
Banana Chocolate Chimp Bread (courtesy of Sticky Fingers Bakery as published in VegNews in their Oct 06 issue)
1/3 cup margarine
1/2 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 medium ripe mashed bananas
1/2 cup soy or rice milk
1 teaspoon vanilla
1/2 cup of chocolate chips
Preheat oven to 350. Cream margarine and sugar, mix in flour, baking soda and baking powder. Add bananas, soymilk and vanilla. Mix until batter is moist and sticky. Fold in chocolate chips.
Pour batter into greased loaf pan and bake for about 50 minutes or until top is brown (or passes toothpick test).
This recipe is great. It is very easily adapted to any filling you might want to substitute for the chocolate chips, and is good on its own too. I happened to make one with the chocolate chips, one with pineapple chunks, coconut and sunflower seeds (a tropical banana bread!) and a plain one with a bit of cinnamon, nutmeg and quince butter for added spice.