Chimp Cakes
Nutritional Information
Makes 18 cakesAmount Per CAKE:
| Calories | 237 |
| Protein | 2g |
| Total fat | 11g |
| Carbs | 34g |
| Cholesterol | mg |
| Sodium | 79mg |
| Fiber | 3g |
| Sugars | 18g |
A longtime vegetarian who recently went vegan, Margie Slowen drew her inspiration from two beloved family members. “My great-grandmother created the original banana bread recipe, and in an effort to preserve the tradition after I became vegan, this was one I updated,” she explains. “I added the chocolate chips for my sister when she was seven months pregnant. She craved chocolate in everything!” This recipe won 2nd place in VT's 2007 reader recipe contest.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1 cup Sucanat
- 1 tsp. baking soda
- 1 cup unsweetened applesauce
- 1/2 cup canola oil
- 1 tsp. Simply Organic Vanilla Extract
- 1/4 cup soymilk
- 3 small ripe bananas, mashed (1 cup)
- 6 oz. vegan chocolate chips, such as Sunspire (1 cup)
- 1/2 cup chopped walnuts
Directions
1. Preheat oven to 350°F. Line 18 muffin-tin cups with paper cupcake liners. Whisk together flours, Sucanat, and baking soda in large bowl. Combine applesauce, oil, and vanilla in separate bowl. Fold applesauce mixture into flour mixture with spatula or wooden spoon. Stir in soymilk and bananas. Fold in chocolate chips and walnuts.
2. Fill prepared muffin tins 2/3 full with batter. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let stand 10 minutes, then unmold onto wire rack to cool.
