One-Bowl Banana Bread with Walnuts (Vegan)

Too many ripe bananas is always a good thing in my opinion.  I either chop them up and freeze them for smoothies/ "nice cream" or make. . . banana bread!  This recipe is easy, nutty, and perfectly moist with an occasional walnut crunch.  You can't really go wrong with this recipe as you are 1. getting rid of those too ripe bananas; 2. making only one bowl dirty (less dishes, hooray!); and, 3. ending up with a delicious loaf to enjoy alone or with your favorite plant butter.  

Hate walnuts? Omit them or substitute a different nut.  Don't be afraid to experiment - sub coconut, raisins, or chocolate chips!

Want a healthier version?  Check out my No Sugar No Oil Banana Bread with Chopped Apricots.  Super delicious, without the guilt!

Ingredients:

1 tablespoon flax seed meal
3 tablespoons water
1/3 cup coconut oil, melted
3 overripe bananas, mashed (spottier and riper = better)
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups all purpose flour
1/2 cup walnuts, chopped (sub another nut or omit)

Instructions:

Following these instructions exactly will provide the best results.

1. In a bowl, prepare your flax egg by combining the flax seed meal with water.  Let sit for five minutes.
2. Add the melted coconut oil, mashed bananas, brown sugar, granulated sugar, vanilla, baking soda, and salt.   Mix well.
3. Add the flour in 1/2 cup increments, mixing just enough to blend the ingredients.  There is no need to over-mix.
4. Add the chopped walnuts and mix.
5. Pour the batter in a 9x5 greased loaf pan (you can also use parchment paper).  
6. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted into the loaf comes out clean.
7. Remove from the oven and allow the loaf to cool for at least 30 minutes, prior to removing from the pan.
8. Remove from the pan and slice with a bread knife.
9.  Enjoy alone or with your favorite plant butter!  If you have any leftovers, store in an airtight container in the fridge for up to a week.

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Persimmon Bread (Vegan, No Oil, Sweetened with Fruit)

Have you ever tried a fuyu persimmon? They are sweet and crunchy when they are hard, or pudding like when they are soft.  But, my favorite thing to do with persimmons is to bake with them!

Why create this recipe? Because my dad has persimmon trees in his yard and we had over 300 persimmons to consume! Hopefully, this recipe will come to the aid of persimmon tree owners and persimmon lovers! Your family and friends will gobble this deliciousness right before your eyes!

PS This recipe is for TWO loaves of bread, but can easily be halved.

Ingredients:

2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
1 tablespoon vanilla
3 cups ripe fuyu persimmon pureed without peels (around 6 to 8 persimmons)
3 to 6 medjool dates *for your preference of additional sweetness*
3/4 cups almond milk
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup cinnamon
3 cups all purpose flour
1 cup chopped walnuts
1 cup raisins
1/4 cup oil *optional*

Instructions:

Following these instructions exactly will provide the best results.

1. Prepare your flax eggs in a small bowl by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let the mixture sit for about 5 minutes.
2. In a blender or food processor, blend the vanilla, pureed persimmons, and medjool dates until you get a fairly smooth consistency. Set aside.
3. In a large bowl, combine the baking soda, salt, cinnamon, and all purpose flour together.
4. Add the pureed persimmon mixture, the almond milk, flax eggs, and the optional oil into the flour mixture and mix well so that there are no flour clumps.
5. Fold in the raisins and chopped walnuts.
6. Divide the batter evenly between two oiled bread loaf pans.
7. Bake for 60 minutes at 350 degrees or until a wooden toothpick inserted into the center of the loaves comes out clean. Cool in the pans for 10 minutes and then turn out to cool further.
8. Slice with a bread knife, and enjoy! Store any leftovers in an airtight container in the fridge.

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Easy One-Bowl Apple Walnut Cake

This recipe is one of the quickest-prep one-bowl recipes you can make. Dump all the ingredients in (with a few minor steps) and bam! - you have deliciousness. Total prep time was about 15 minutes. This is a great fall dessert (or breakfast) where you can use up extra apples! Enjoy!

Ingredients:

1/2 cup (1 stick) of softened butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 and 1/4 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 peeled medium apples, peeled and
diced into small pieces
1/2 cup chopped walnuts

Instructions:

Following these instructions exactly will provide the best results.

1. In a large bowl, beat the sugar and softened butter until light and fluffy. This takes about 2 minutes on medium speed. Beat in all of the ingredients (one at a time) except for the apples and walnuts.
2. Stir in the apples and walnuts.
3. Spoon the batter into a greased 8 x 8 square pan. Smooth the batter with a spatula so that the batter is spread evenly through the pan.
4. Bake the cake for 40 to 45 minutes at 350 degrees or until a toothpick inserted into the center of the cake comes out clean.
5. Cool the cake for about 20 minutes before removing from the pan. Cut into pieces and enjoy with ice cream (optional)!


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Orange Zest Semolina Cookies with Cinnamon Honey Syrup (Finikia / Melomakarona)

I absolutely adore Greek Cookies. One of my favorite Greek Cookies are the Finikia / Melomakarona cookies that contain a combination of flavors you won't find in typical American cookies. This recipe combines orange with ground cloves and cinnamon for the shortbread cookie base and then douses the cookies in a cinnamon honey syrup with a hint of lemon. Oh my! Often times, these cookies are topped with chopped walnuts and more cinnamon too. Yum, yum, yum. Credit to Allrecipes and OMG Food for inspiration and tips.

Want more Greek cookie deliciousness? Try out my Pecan / Walnut Kourabiedes recipe!

Ingredients:

For the cookie:

1/2 cup (1 stick) softened butter

1/2 cup powdered sugar
Grated orange zest from 1 full orange
1/2 cup oil
2 and 1/2 cups all purpose flour
1 and a 1/2 cups semolina (you can find this in the bulk foods section at Winco)
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 cup orange juice

For the syrup:
1 cup water
1 cup white granulated sugar
1/2 cup honey
2 teaspoons lemon juice
1 cinnamon stick

Optional toppings: 1/2 cup chopped walnuts and additional ground cinnamon

Instructions:

Following these instructions exactly will provide the best results.

1. With an electric hand mixer, cream the butter, powdered sugar, oil, and orange zest. Beat until light and fluffy. This will take about 5 minutes.
2. Add the baking powder, salt, ground cinnamon, and ground cloves. Stir until thoroughly mixed.
3. Mix in the semolina. Then, mix in the orange juice. Lastly, stir in the flour. The dough will be crumbly. Once thoroughly mixed, knead the dough for about 5 minutes. The dough will be very firm.
4. Roll a heaping tablespoon amount of dough into a ball (or oval if you so choose). Place cookies 2 inches apart on an ungreased cookie sheets.
5. Bake in oven at 350 degrees for 25 minutes. The cookies should be golden in color. Cool on baking sheets until the cookies are room temperature.
6. While the cookies are cooling, make the syrup by combining the water, sugar, honey, lemon juice, and cinnamon stick in a saucepan over high heat. Let the solution boil for about 10 minutes, stirring occasionally. After 10 minutes, keep syrup on low to medium heat.
7. Take a couple of cookies at a time and dunk in the still boiling syrup mixture. Let the bottom side soak for about 1 minute before flipping the top side into the syrup for another minute. Remove the cookie from the syrup with a fork or slotted spatula. Place the cookie on a platter covered with parchment paper or wax paper. Repeat until all cookies have been soaked in the syrup. Optional: sprinkle chopped walnuts and cinnamon on the tops of the cookies immediately after removing cookies from syrup.

8. Wait for the cookies to soak the syrup for at least an hour before serving. This allows the cookies to really soak in the flavor.

9. Store the cookies at room temperature in an airtight container. These cookies will stay fresh for a few weeks.

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Traditional Zucchini Bread with Walnuts, Raisins, and Coconut- 2 Loaves

My sisters and I would make zucchini bread every year growing up using this recipe. We would always vary the flavors by adding or omitting raisins, coconut, and walnuts. It was always a hit!

Ingredients:

3 eggs

1 cup oil

2 cups sugar

2 teaspoons vanilla

2 cups shredded zucchini

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 teaspoon baking powder

2 teaspoon cinnamon

1/2 cup finely chopped walnuts

1/2 cup golden raisins

1/2 cup shredded unsweetened coconut

Instructions:

Following these instructions exactly will provide the best results.

1.    Beat eggs in a large bowl.

2.    Add sugar, oil, and vanilla. Continue stirring with a spoon until the mixture is thick.

3.    Add in the shredded zucchini.

4.    In a separate bowl, combine the flour, baking soda, salt, baking powder, cinnamon, walnuts, raisins and coconut.

5.    Stir the flour mixture gently into the zucchini mixture just until blended.

6.    Bake in greased loaf pans at 350 degrees for 50 to 55 minutes (To check if bread is fully cooked, use a thin skewer to poke the bread in its thickest part. The skewer should come out clean as you remove it from the bread).


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Pecan (Walnut) Sugar Cookies "Kourabiedes"

My childhood Greek neighbors dropped off Greek cookies to our house yearly around Easter. I remember always being so excited for all the delicious creations! One of my favorite cookies were the Kourabiedes. They were lightly sweet and tasted a bit like tea biscuits. And, they smelled like orange blossoms! I never had the opportunity to ask for the recipe. However, this recipe is a close and tasty recreation. Suggestions and tips welcome!

*Note: you can always substitute the pecans for walnuts. I have made them both ways and my family was split on which flavor was better.

Ingredients:

 
3/4 cup pecans (or, alternative: walnuts)
1 and 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) of softened unsalted butter
1/2 cup powdered sugar +  an additional 1 cup powdered sugar (optional: for tossing)
1 large egg yolk
1 teaspoon vanilla 
2 tablespoons orange blossom water (Check out specialty International, Arab, and Greek stores if you can't find this at your grocers - this can sometimes be called orange flower water)

Instructions:

Following these instructions exactly will provide the best results.

1. Toast the pecans in a skillet until fragrant and lightly brown for about 5 minutes. Let cool and grind the nuts in a food processor until about half of the nuts are finely ground and the other half of the nuts are coarsely chopped.

2. In a separate bowl, beat the butter, sugar, egg yolk, vanilla, and orange blossom water with an electric mixer on high speed until the mixture gets light and fluffy. Do not shortcut this step!!! This step takes about 15 minutes!

3. Mix together the dry ingredients (flour, salt, pecans, and baking powder). Add this mixture into the wet ingredients and stir at a low speed until you get a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.

4. Roll a tablespoon amount of dough into a ball and pinch the ends so you get a slightly flat football shape. Place the cookies on a greased baking sheet about a 1/2 inch apart. 

5. Bake in oven at 350 degrees until the cookies set and start to turn golden brown. This takes about 16 to 18 minutes. Let cookies cool off until they are warm.

6. Optional, but recommended: Toss a few of the warm cookies very gently in 1 cup of powdered sugar until the cookies are thoroughly coated with powdered sugar. Repeat until all cookies are coated in sugar. **Tip** If you want a more professional look, coat the cookies a second time in the powdered sugar.


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