VeggieGirl’s Banana-Butternut-Pecan Bread

Anything that I have ever made from VeggieGirl’s site always comes out super awesome! I figured as much when I doubled the recipe to make 2 loaves of this awesome dessert bread! It came out deelish and the second loaf froze great for later use 🙂

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VeggieGirl’s Banana-Butternut-Pecan Bread

(**Adapted from the Lower-Fat Banana Bread recipe in the Veganomicon cookbook**)

  • 3 overripe bananas
  • 2 cups steamed butternut squash cubes
  • 1/4 cup applesauce
  • 1/4 cup grapeseed oil
  • 1/2 cup sugar
  • 2 teaspoons molasses
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecans, crushed (**plus more for sprinkling on top of the batter at the end)
  •  Nondairy “milk” of choice, added to the batter as needed

Preheat the oven to 350°F (180°C). Lightly coat a 9″x5″ loaf pan with nonstick cooking spray.

In a large bowl, thoroughly mash three of the bananas along with the steamed squash. Then, add in the applesauce, grapeseed oil, turbinado sugar, and molasses. Mix well.

In the same bowl, add in the flour, baking soda, cinnamon, and pecan pieces. As the mixture starts to thicken up/combine, add as much nondairy “milk” as you need (but not too much) so that the batter is mixable.

Pour mixture into the 9″x5″ loaf pan (coated generously with nonstick cooking spray), sprinkling some more pecan pieces on to of the batter (press them lightly into the batter so that they will stick better).

Bake for about 60 minutes, until a toothpick inserted in the center of the loaf comes out clean.

 

Carrot Ginger Dressing

For as long as I can remember I have been obssessed with Carrot Ginger Dressings. Here is a quick recipe for one that keeps pretty well in the fridge, so you can make extra and break out whenever you want a quick salad or even as a dip.

This is a quick salad with avocado, romaine and the dressing.

Carrot Ginger Dressing

  • 1 large carrot, peeled and chopped
  • 1 large shallot, peeled and chopped
  • 2 tablespoons ginger, chopped
  • 1 tablespoon sweet white miso
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon roasted sesame seed oil
  • 1/4 cup grapeseed oil
  • 2 tablespoons water

Pulse chop carrot, shallot and ginger until finely chopped. Add the miso, rice wine vinegar, sesame seed oil, grapeseed oil and water and blend. Enjoy!

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