Vegan Bourbon Pecan Chocolate Chip Banana Bread Recipe – Mara Makes – Episode 002

Vegan Bourbon Pecan Chocolate Chip Banana Bread Recipe – Mara Makes – Episode 002



Hey guys, welcome to Mara Makes.
On our last show we made bourbon
pecan chocolate chip banana bread,
and it was amazing. And
guess what? It’s gone.
So I wanted to make some more,
but this time we have some friends and
family who are vegan and they wanted to
get in on the fun too. I
mean, who can blame them?
So I took the recipe and I
adapted it. Not only is it vegan,
but it’s also gluten-free
and refined-sugar-free.
While it is a little bit healthier,
I promise you it’s just as delicious.
Don’t believe me? Let me show you.
Alright, let’s get started.
Alright, let’s go over
our ingredients. To start,
we’re going to be using
four super ripe bananas.
So if you have those bananas
in your pantry that are brown,
borderline black and you think
you should throw them out? No,
don’t throw them out.
Use them for this recipe.
I actually used frozen
bananas that I defrosted.
This is actually really great
because when they defrosted,
so it’s extra liquidy, which is
really good for our recipe today.
And I’ll get into why when
we go over our flours.
I also have one third of a cup and
one eighth of a cup of coconut oil.
This is measured and then
melted. Just to be clear,
sometimes I know that’s
confusing with recipes.
I measured out solid coconut oil
and then I melted it. Apple sauce,
organic, unsweetened applesauce.
I have one fourth of a cup here.
It’s a little bit heaping so
it’s less than a third of a cup,
but I would say it’s a
heaping one fourth of a cup.
A lot of people don’t know this,
but apple sauce is actually a great
substitute for fats in baking.
We have three fourths of a
cup of Vermont maple syrup.
I love this stuff. It’s
going to be delicious.
The maple syrup is going to be our
sugar substitute in this recipe today.
It’s a form of sugar, but it’s
not refined. We have our flax egg.
Today we’re using two flax eggs.
These are super, super easy to make.
You take two tablespoons of ground flax
meal and add six tablespoons of water,
mix it up and let it sit for about 5
to 10 minutes and then you get this,
really – almost gel-like substance and
that’s what we’re going to be using for
our egg substitute. Our
vanilla extract. Again,
I don’t usually recommend flavoring.
Go for the extract if you can.
Next we have our spices. Here
I have one teaspoon of cinnamon,
half a teaspoon nutmeg,
a pinch of ground cloves,
and a pinch of salt.
I also went ahead and added the
one teaspoon of our baking soda,
so we have all of our spices and dry
ingredients aside from our flour in one
little container just
to make it efficient.
Then getting to the fun
stuff. Maker’s Mark.
No, this is not an advertisement. My
family just loves this stuff. Alright.
We’re going to be using one tablespoon
of that. Then we have our flours.
Here’s where it gets really
fun, kind of sciency.
We’re using three different flours today.
We’re using one half of a cup of
almond meal, which is ground almonds.
We’re using three fourths
of a cup of oat flour,
which is ground oats and one
eighth of a cup of coconut flour,
which is ground up, dried coconut meal.
These are great flour substitutes.
First of all,
you get some really great healthy fats
from the almond meal and the coconut
flour. Secondly, the oat flour itself
is super high in soluble fiber,
so it’s really good for your
digestive system and just in general,
fiber is like a good thing. You
should be eating fiber, right?
So let’s sneak it into our banana bread.
Coconut flour and oat
flour are really absorbant.
If we’re going to be using them in a
recipe, we need to add extra liquid. Thus,
we have the maple syrup. We
have the extra apple sauce,
an extra egg- flax egg – and a little
bit extra coconut oil to give us a lot of
good liquids. Alright, we have our
chopped pecans. Three fourths of a cup,
just a rough chop.
You kind of want pieces about
a third of a size of a pecan,
just as a rough guesstimate,
so not too finely chopped,
just roughly chopped and you want
them raw. Last but not least,
our vegan dark chocolate chips, the
ones I’m using today are by Lily’s.
I adore them. There’s no sugar added.
They’re sweetened with “St-EE-via”
or “St-EH-via”? Does anybody know?
If you guys know, comment below.
Is it “St-EE-via” or “St-EH-via”?
I have no idea, but they’re delicious.
So we’re going to be using three
fourths of a cup today. Alright,
that’s everything. Let’s bake. You
want to preheat your oven to 350.
The great thing about this
recipe, like in our other episode,
it’s all made in one bowl.
We’re starting with our defrosted
four super ripe bananas.
Again, they don’t need to be defrosted.
I just had frozen ones ready to use,
but again, everything in one
bowl. So we have our wooden spoon,
we have our bowl. Let’s go. First,
I’m going to add my coconut oil.
I’m going to pour that in.
If you’re using regular bananas
that have never been frozen,
go ahead and mash them before
you add the oil. In my case,
as you’re going to see with my spoon,
they’re really easily going to mix up
with this oil. They’re super, super soft.
Alright, so we’re going to mix
up our oil into our bananas.
Do you see how easily these bananas
are kind of mixing into the oil?
It’s because when they’re defrosted,
they get really soft.
Bananas are a great fruit to freeze
’cause you can use them for so many
different things.
So I’m just going to take about a minute
and a half to really mix up our coconut
oil
and our bananas. Ooh. Oh,
I can smell the coconut
oil mixing with the banana.
It’s just delightful. Alright.
You’re really going to want to keep
mixing to get it really incorporated.
See how it’s kind of thickening, almost?
That’s a good sign. Look
at that go. Okay. Alright,
so it looks like my coconut oil is
getting a little bit hard as it changes
temperature as it touches the bananas,
which were a little cooler. That’s fine.
We just need it mixed in. It’s all, it’s
all going to melt in the oven anyways,
so that’s not really an issue. Again,
this is the easiest recipe ever.
It’s all one bowl. You
just need to mix it all.
The only time you need to be careful with
mixing is when you put in your flours
because you don’t want to
overbeat your flours. Alright.
Now we’re going to put in our maple syrup.
Look at that. Yum. Yummy.
Alright. We’re going to go
ahead and stir this. Yum. Oh,
the smells are incredible.
I wish you could smell this and
if you’re at home making it,
you can smell yours and you know
exactly what I’m talking about. Alright,
next we’re going to add our apple sauce.
Alright. I’m just going to,
again, stir it on in there.
Every once in a while I’ll scrape
down the sides of the bowl,
scrape around the sides,
and then stir. Okay.
Next I’m going to add my two flax eggs.
They’re a little kind of jelly-like which
– I’ll give it to you – looks a little
bit odd, but this is actually a
great sign. It’s become our egg,
right?
It’s really become this substance
that will hold together our bread.
Okay. I’m going to take my
spoon, get it out of there.
Another really great thing about making
a vegan recipe like this is you don’t
need to worry about raw egg or getting
raw egg on your cutting board or dealing
with raw egg where you
have to be really careful.
Everything here you could eat as is,
I wouldn’t recommend it.
It’s gonna probably taste a
little strange texture-wise,
but it’s all super,
super natural and it’s going
to come together beautifully.
Alright, next we’re
going to do our vanilla.
We’re going to do one teaspoon of
our vanilla extract. Here we go.
Boom, boom, boom, boom.
Alright. Mix that in;
again, mix hard.
Don’t worry about technique
until we get to the flours.
Just really go for it. Okay,
next we have our spices
and our baking soda,
which is mixed in with all
our spices and our salt.
I just put them in all
together. Boom. Throw them in.
Make sure you get everything. Good.
Sometimes if you pre-measure
your baking soda in your spices,
the only thing you want to make sure
is that you get everything out of the
little container when you put it in,
’cause you do not want to leave any of
your baking soda or baking powder in the
little cup. You want to make sure
it all gets into your batter. Oh,
the smells here are incredible.
Just incredible. I’m getting
a nice cinnamon, clove.
Ah, Ugh. Yummy, yummy, yummy. I’m
so excited to eat this. Alright,
now moving on. We’re
going to add our bourbon,
the arguably best part of this delicious,
delightful, healthy
dessert-like substance.
Ooh, a little extra. You know what?
It’s good for you as long
as you’re over 21. Alright.
Now we’re going to incorporate
that into our batter. Beautiful.
Okay. Here’s where we’re
going to add our flours.
Alright.
All of our flours are in here and we’re
going to add it a little bit at a time.
As you see, I’m no longer
stirring. I’m folding our flours.
In to the rest of the
wet ingredients. Alright.
I’m going to add the rest of the flours.
Okay. That’s everything. So
this is the only part where you,
you don’t want to
over-stir and toughen up your batter.
I know that’s really an issue
primarily with wheat and wheat flours.
Obviously we’re not using
any of those today. However,
I don’t want to take my chances and when
it comes to mixing and flours, anyways,
I kind of like to do this
technique like an oar, right?
I’m not stirring, I’m folding.
And every once a while I’m scraping
around the sides. As I said,
the oat flour, the coconut
flour, really hyper-absorbant,
which is why we had the
maple syrup with apple sauce,
with the extra coconut oil and the
extra flax egg. And when I say extra,
I’m saying when you’re comparing to
the other recipe that’s not vegan,
this is going to give us enough juices
so that our flours don’t dry out our cake
today. Alright, now we’re
going to do the most fun part.
We’re going to mix in our chopped
pecans and our vegan chocolate chips and
basically life will be
better as soon as I do this.
Like if you’re going
through a rough time…
I don’t think you can get better than
this right here because it is probably my
favorite mixture of flavors
ever. Nuts. Chocolate.
You can’t go wrong. Here we
go. This is the best part.
You get to mix in the mix-ins. Here we go.
Yes. Winning,
winning. Let’s be honest.
This is like the best thing you can
eat in the entire world. Alright,
just a few folds. That was like
what? Three or four and we’re done.
They’re mixed in. We’re just
going to set this aside,
grease our pan and by then the
oven should be ready to go.
Here is our 4 by 8 loaf pan.
Beautiful.
I’ve put a dollop of coconut oil in it
and we’re just gonna use our fingers.
Get a little dirty and move
it around. Grease the pan.
I would say this is about a tablespoon.
It’s probably a little bit on
the excess end of what we need,
but it doesn’t really matter.
I’d rather be safe than sorry.
So you want to just take your fingers
like you would with a pat of butter and
get all the crevices. Look at that. See,
and the great thing about coconut
oil is it melts really easily.
So even though it was a
solid a few seconds ago,
it’s reacting off of my body temperature
to melt the coconut oil so I can easily
spread it. It’s actually kind of awesome.
Butter doesn’t quite melt
as well as this. Alright,
now I’m just going to make sure we
get every little part of the pan.
You don’t want any sticking. Like
I said, if there’s a little extra,
no big deal, just it’ll come off
when you wash your hands. Alright,
here we have our batter, our
loaf pan. Alright, here we go.
I’m just gonna scoop it
in. Dump it in the pan.
Oh, this looks so good.
Look at all those chocolate
chips. I’m telling you guys,
your minds are going
to be blown. Honestly,
this is a really great recipe to
make, not only for yourselves,
because it is a healthier version
of a pretty indulgent recipe.
So you can eat this with a little bit
more knowledge that you’re doing your body
good.
But also it does make a great gift for
friends and family who maybe are watching
their glycemic intake or
have Celiacs or are vegan.
I mean,
it’s just a nice recipe to have when
you want to eat something super yummy,
but know that you’re enjoying quality
ingredients. Alright, here we go.
This is all ready, let me check on
the oven and see where we’re at. Oh,
330 we’re 20 degrees away.
Alright, as soon as it gets there,
I’m going to pop this in. Now here’s
the good part about this batter.
Unlike a batter that has raw egg,
you can actually try this
one. So I’m gonna try it.
Yup. Like I said – Oh,
there’s our oven. Like I said,
you could eat this raw. Yup. You could.
You could just eat this raw and
like life would be good. [Mmmm] I’m
all about this right now, so I’m
not even going to bake the cake.
I’m just going to sit here and
eat the rest of this. Alright,
let’s put it in this here. Alright,
I’m going to set the timer for 40 minutes
’cause even if we put it in here for
45 or 50 I always want to check 5 or
10 minutes before it should be done.
Alright, set the timer for 40 minutes.
Let’s see what this bad boy
looks like in 40 minutes.
[Theme Music] We’re going to leave it
in for another maybe 4 or 5 minutes.
Yeah. Let’s see. Set the
timer for four minutes.
We want it to be a little bit
more golden brown on the top.
If you watch my channel, you know
when it comes to baked goods,
I’d much rather underbake a little bit
than overbake an item and totally kill it
and dry it out. Everything in here,
as you saw earlier, you can eat raw.
I’m baking it a little longer just to
get a nice golden gorgeous color on top.
Then I’m going to take it out. Check
back with you in a couple of minutes.
We’ll see where we’re at.
Oh right. Oh right.
Here’s our beautiful cake.
Look at this, and I call it a
quick bread, but let’s be honest,
this is more like a cake.
Look at that gorgeous golden brown.
That’s the color I was talking about.
Getting that nice kind of caramel
color on the crust. Beautiful.
Here you can see it’s a little wet.
That’s from a dollop of coconut oil.
That probably melted right on the top
there. That’s why it’s a little shiny.
But yeah,
you can do the finger test where you
delicately touch the top and if it bounces
back, you know it’s done.
If it’s super, super soft,
it’s not, but if it has a nice bounce
back, see how that bounces back.
That usually means you’re good.
It is going to bake a little bit,
even though it’s out of the oven
since it’s in this metal pan,
it’s going to take awhile to get
to room temperature. Alright,
we’re going to let it cool
for about 10-15 minutes.
Then we’re going to flip it on to a
baking rack to let it cool the rest of the
way. So this has been
cooling for about 20 minutes.
Now we’re going to flip it on
to our rack our cooling rack,
so it’ll cool the rest of
the way there. Alright,
so this is still hot, but I’ll
touch it with my hands. If not,
just put your mitts on. Alright,
you’re gonna put it upside down with the
little feet up and then you’re going to
grasp it with one hand. The other hand,
I have a mitt here ’cause
the bottom is still hot.
And very quickly – Boom! Like that.
Gently take it off. There you go.
I can put a second cooling rack and
we’re going to flip it again. One, two,
three, boom. There we go.
Now it’s going to stay like
this and cool. We’ll come back,
cut it. See how it tastes.
Here is our Vegan Bourbon Pecan
Chocolate Chip Banana Bread.
I’m like dying, dying to
try this. This is a very,
very rich banana bread. Oh my goodness.
Do you see this? Wow. Wow, wow, wow, wow.
We have little bits of chocolate
chips everywhere and pecans,
which is like exactly
what you want, right?
We have a nice brown caramelized
crunch on the outside and the bottom,
but then this inside is
so moist. Okay, here.
I’m going to try it.
If my husband is nice,
I might let him have some.
Oh my God. Oh my God.
[Mmmm] The sweetness from the banana,
the decadence of having the
almond meal and the coconut flour.
It’s also rich in flavor with
the cloves and the cinnamon.
Oh, yeah. It almost
tastes like french toast,
like crunchy on the
outside, soft on the inside,
[mmm] the pecans. Oh man, this is awesome.
I’m glad I didn’t take it out sooner.
You still want it to come
together and bake, right?
You don’t want it to be
totally undercooked in the
middle. This is just awesome.
This is just absolutely awesome. Alright.
I don’t think my husband’s
going to get any.
Thank you for watching. I hope you’ve
enjoyed. Please like, subscribe, share,
and see you next time on Mara Makes.
It’s all gone. So I wanted to
make it again except this time.
Change it. Do what you
ask? [Laughing] Sorry.
Ahhhh. Alright, alright, I’m ready.


Vegan Bourbon Pecan Chocolate Chip Banana Bread Recipe - Mara Makes - Episode 002


All credits go to Mara Makes