The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.
You'd never know the base of this rich, creamy sauce is actually cauliflower—and your family won't, either. Consider it a more nutrient-dense version of traditional mac and cheese.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
(about 500 g)
grated parmesan cheese
small shell pasta
cooked and chopped
Per serving: about
Total fat9 g
Saturated fat4 g
Total carbohydrate82 g
In large saucepan of boiling lightly salted water, cook cauliflower and garlic until tender, about 10 minutes. Reserving 1 cup of the cooking liquid, drain. Transfer cauliflower mixture to blender; pulse until coarsely chopped. Add Parmesan cheese, cream, mustard, salt, pepper and reserved cauliflower cooking liquid; puree until smooth.
Meanwhile, in large saucepan of boiling water, cook pasta according to package directions, adding peas during last 2 minutes. Reserving 1/2 cup of the cooking liquid, drain. Return to pot; stir in cauliflower mixture, lemon juice, bacon and enough of the reserved pasta cooking liquid to coat.
Change it up:
Baked Pasta Shells With Creamy Cauliflower Sauce Complete recipe as above. Transfer to lightly greased 12-cup (3 L) casserole dish. Sprinkle with 1/2 cup shredded mozzarella cheese. Bake in 425F (220C) oven until cheese is melted, 5 to 7 minutes; broil until cheese is bubbly and golden, about 3 minutes.
Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. Cost: $0.95 per serving
Portion size8 servings
Credits :Canadian Living Magazine: March 2016
1 1/2 cup
all purpose flour
each baking soda and
coconut milk (such as Thai Kitchen)
carrot (about 1 large)
per serving: about
Total fat3 g
Saturated fat1 g
Total carbohydrate36 g
In small bowl, mix flaxseed meal with 1/3 cup water. Let stand for 5 minutes.
In large bowl, whisk together flour, maple sugar, baking soda, cinnamon, xanthan gum, salt, nutmeg and cloves. In separate bowl, whisk together applesauce, coconut milk, lemon juice, vanilla and flaxseed meal mixture; stir into flour mixture just until combined. Fold in carrot. Scrape into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F (180°C) oven until golden and cake springs back when touched, 35 to 40 minutes. Let cool in pan for 20 minutes; transfer directly to rack to cool completely.
Tip from The Test Kitchen: Maple sugar is made by boiling sap until the liquid is evaporated. It's less processed than white granulated sugar and twice as sweet!