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Chelsea kyle
In his new book, Vegan sometimes cookbook author Jessica Seinfeld concocts invigorating, accessible recipes filled with easy-to-find ingredients, so you can add them to your routine, whether it’s “every day or every now and then.” More plants, please!
This Seinfeld family-approved breakfast doubles as a dessert. The secret to tender vegan cooking is ripe bananas, which replace eggs without sacrificing texture.
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Cal / Serv:
477
Yields:
8
portions
Cooking time:
1
time
15
minutes
Total time:
1
time
15
minutes
mashed ripe bananas (about 3 large)
pure vanilla extract
chopped vegan dark chocolate or chocolate chips, plus more for garnish
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- Heat the oven to 350 ° F. Spray an 8½ by 4½ inch loaf pan with cooking spray. Line with parchment paper, leaving overhangs on both long sides.
- Spread the nuts on a baking sheet and cook until fragrant, about 10 minutes. Let cool, then roughly chop.
- In a large bowl, whisk together the bananas, sugar, oil and vanilla. In a second bowl, combine flour, baking powder, baking soda, salt and cinnamon, then stir into banana mixture until just combined (batter will be thick). Stir in the chocolate and nuts.
- Transfer the dough to the prepared pan, smooth the top and sprinkle with additional chocolate pieces, if desired. Bake in preheated oven until toothpick inserted in center comes out with a few moist crumbs attached, 55-60 min. Let cool for 20 min. in pan, then use overhangs to transfer to a wire rack to cool completely.
Per serving: 477 cal, 23.5 g of fat (4.5 g of sat), 9 g of protein, 381 mg of sodium, 61 g of carbohydrates, 26.5 g of sugars (21 g of added sugars) , 4 g of fiber
This article appeared in the January / February 2022 issue of Women’s health. Become a member of Women’s Health + now.
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