Kricket Cakes

I’ve been staring at a bunch of overripe bananas in the fruitbowl on my kitchen counter for about a week thinking… I should make something with those… and banana bread seemed like the obvious choice. But it also sounded a little bit boring to me at the time. So, I dug up a recipe for gingerbread from one of Sarah Kramer’s books and added bananas to it.

I put pieces of candied ginger in mine as the recipe had called for, but I must admit that I did not at all like their texture once cooked. They went from chewy gummy-like to slimy crunchy-like. Yuck! So, I’ve left them out of the recipe below, but feel free to add 1/2 cup of the chopped suckers and see for yourself.

This bread is great for breakfast or dessert and so rich and flavorful, especially considering that it is vegan and sweetend with molasses. It can be made without the frosting, but I recommend it if served for dessert. It makes one loaf, about enough for 10 eaters.

For the Bread:

• 3 cups flour
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon dried ginger
• 1/2 teaspoon nutmeg
• 4 small or 3 large bananas
• 1/2 cup oil
• 1/2 cup molasses
• 3/4 cup soymilk
• 1 teaspoon vinegar
• 5 tablespoons freshly grated ginger
• 1/2 cup walnuts

For the Frosting:

• 8oz vegan cream cheese, at room temperature
• 3/4 cup powdered sugar
• 2 tablespoons vegan butter, at room temperature

To Make the Bread:

1. Preheat the oven to 350 degrees.
2. Oil a medium sized loaf pan.
3. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and dried ginger in a large bowl, set aside.
4. Mash 2 of the bananas if using small (or 1 1/2 if using large) in a medium bowl.
5. Add the oil, molasses, soy milk, vinegar, and fresh ginger to the mashed bananas and whisk until well combined.
6. Chop the other 2 bananas if using small (or 1 1/2 if using large) into small chunks.
7. Pour the wet ingredients into the dry, add the chopped banans and walnuts and stir until just mixed.
8. Scoop into the pan and spread even.
9. Bake for 40-50 minutes or until a toothpick inserted comes out clean.
10. Cool in the pan for 15 minutes and then remove to cool on a rack.

To Make the Frosting:

1. Beat all ingredients in a food processor or by hand.
2. Transfer to a small container and chill in the fridge until ready to use.
3. Spread on cooled bread, slice and eat up!

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This entry was posted on Friday, September 26th, 2008 at 10:10 pm and is filed under Cakes, Vegan. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.