Shawn Lankton Online

Corn bread and banana-nut bread are two of life’s little wonders. They are extremely delicious, and mostly healthy. These two have always been favorites of mine, and since I’ve switched up my eating habits I cook them quite often. In the last week, I made both of these delicacies, and wanted to share my recipes. I base these loosely off of the ones found on theppk.com.

Vegan Banana-Nut Bread

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon five spice powder (cinnamon, anise, 3 other spices…)
• 1/4 canola oil
• 4 very ripe bananas, mashed well
• 1/4 cup vanilla soy milk
• 1 teaspoon apple cider vinegar
• 1 cup chopped wall nuts

Directions
Preheat oven to 350. Combine dry stuff in one bowl and wet stuff in another; mix each well. Pour wet stuff into dry stuff; mix well together. Pour in walnuts; mix well. Pour the whole mixture into either a casserole dish as above or a loaf pan (9″x4″). Cook at 350 for about 60 minutes (longer for the loaf pan). source

Vegan Cornbread

Ingredients

• 2 cups whole grain cornmeal (from whole foods)
• 1 cup whole grain flour
• 2 teaspoon baking powder
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 2 cups soymilk
• 2 teaspoons apple cider vinegar
• 1 cup whole kernel sweet corn (unsalted)
• 1/2 cup chopped red bell peppers
• 1/2 cup chopped jalapeño peppers

Directions
Pre-heat oven to 350. Combine dry stuff in one bowl and wet stuff in another; mix each well. Pour wet stuff into dry stuff; mix together well. Pour in corn and chopped peppers; mix well. Pour the whole mixture into a baking dish. You can use whatever you like, but I like casserole dishes so that the cornbread comes out in a big 1″ thick sheet that you can cut up into little squares. Cook at 350 until a fork comes out clean (about 30-35 minutes). source