In a large bowl, mix flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and pumpkin spice.
In another bowl combine mashed banana, pumpkin, water, and olive oil.
Mix wet ingredients into dry ingredients until moistened.
Fold in hemp seeds, dried cranberries, and chocolate chips.
Spray a 9×5 inch bread loaf pan with nonstick spray. Pour batter into greased pan.
Bake for 60 minutes or until a toothpick comes out clean and top of the bread is slightly browned and crunchy.
Let cool and enjoy!
Tips
Banana quantity can be decided according to how moist you like your breads. To make it more moist like a cake use 2 whole mashed bananas. For slightly less cake-like density use 1- 1.5 whole mashed bananas.
Try having a piece warmed with your favorite cup of coffee!
1/4-1/2 orange bell pepper, cut into bite size chunks
1/2 tbsp smoked paprika
pepper to taste
Instructions
Mash drained chickpeas in a medium bowl using a potato masher or fork. Mash until beans make a sort of paste with themselves- ok to have some larger chunks.
Stir in vegan mayo, celery, and orange bell pepper.
Mix in smoked paprika and pepper. Add more smoked paprika and pepper if needed. ????
Serve on whole wheat bread or bread of choice with a side salad and your favorite vegetable chips ????
Tips
Toasting your bread gives a whole new dimension to your sandwiches; I highly recommend it.
Don’t be afraid to add more smoked paprika or pepper. Seasonings should be adjusted to what you like! ????
Try this between 2 pieces of bread and your favorite melted vegan cheese. ????
Try leftovers on crackers for a snack the next day.
Place frozen banana chunks ???? in your blender (I recommend a Blendtec and I use the twister jar for this recipe). The quantity of banana pieces you use depends on total servings you’re trying to make. I recommend using 1/2-1 full banana per serving. For example to make enough for 2 people use at least 1-2 frozen bananas worth.
Add about 1 tbsp of plant-based milk ???? of your choice to the blender.
Select the “batter” setting on your Blendtec and rotate the twister jar lid counter clockwise while it blends. Make sure to apply enough pressure to keep the lid on. If you don’t have a Blendtec, you can accomplish this step by blending your banana pieces ???? and milk ???? on a setting for your blender that effectively incorporates the 2 ingredients. Total blending time is about 45sec-1min but can vary depending on serving size, blender, and texture you’re trying to achieve.
Blend until desired consistency is reached. You may need to take breaks and scrape the sides of the container. If the mixture is too thick, add more plant-based milk- but remember you can always add more plant-milk, you can’t remove it. If you find that you’ve added too much and now it’s too runny, add more frozen banana chunks to thicken it back up. I like to sometimes leave a few larger chunks of frozen banana just to give a nice chewy texture to the ice cream.
If you’re using a powder mix-in like PBfit chocolate peanut butter ???? , mix that in now before removing everything from the blender. If you forget, you can always mix it in by hand later with a spoon.
Once your desired consistency is reached, divide portions into your bowls or containers of choice. ????
Add in any mix-ins you may like. I recommend Ben & Jerry’s vegan chocolate chip cookie dough bites ???? with a scoop of natural peanut butter ???? and some pretzel pieces ???? , but the sky’s the limit! Mix in anything you normally like in your ice cream and enjoy!
Tips
Freeze the bananas in chunks. Don’t try and blend an entire frozen banana- trust me.
Add any solid mix-ins by hand after you’ve portioned out the banana ice cream.
If using a powder mix-in, adding while still blending is easiest.
This nice cream is best consumed immediately after making.
