Low- Fat Vegan Banana Bread

My second banana bread... I thought it's better than the first one.. I adapted this recipe from Veganomicon , but i don't have the molasses and sucanat sugar, so I replace it with Maple and brown sugar. It still turns out good and not too sweet. If you prefer to make it sweeter then maybe you can put more sugar. Give it a try... ^^ 

Low-Fat Banana Bread (Vegan)

Makes one loaf about 12 slices

Ingredients

2 large or 3 small very ripe bananas

1/4 cup applesauce

1/4 cup canola oil

1/3 cup maple syrup

2 tablespoons brown sugar

1 cup all-purpose flour

1 cup white whole wheat flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

Preparation

1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

2. In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and maple, and 

    whisk briskly to incorporate.

3. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry 

    ingredients are just combined. If you're using chocolate chips or nuts, fold them in here.

4. Transfer the batter to the prepared pan and bake for 45 to 50 minutes (it took 50 for me). The top should 

    be lightly browned and a knife inserted through the center should come out clean.

5. Remove from the oven and let cool!

6. Slice it and enjoy with tea or coffee (maybe) ^^

Yogurt Poppy Seeds Scones (Eggless)

Ingredients

1 cup all purpose flour

2/3 cup whole wheat pastry  flour

2 tablespoons sugar

1 teaspoon baking powder

¼ teaspoon baking soda

A pinch of salt

2 tablespoons unsalted butter

½ cup low-fat plain yoghurt

2 tablespoons water

2 tablespoons poopy seeds

Preparation

1. Preheat oven to 200 degrees celcius and line a baking sheet with a parchment paper.
2. In a medium bowl, combine sifted flour ( all purpose and whole wheat flour), baking powder, baking  soda, salt, and sugar.
3. Dice the butter and blend it into the dry ingredients with a fork or pastry cutter until no visible lump of  butter remains. Handle the dough as lightly as you can. Avoid over mixing or the scones won’t be as tender.
4. Put the dough into a flattish round, about 3 cm in thickness and cut into six wedges with a knife.
5. Place the wedges on the prepared baking sheet. Brush the top of the scones with yogurt and sprinkle each with little sugar.
6. Bake for 20 minutes until golden brown on top.

____ Enjoy____