Banana Pumpkin Bread

Tastes best the second and third days...

2 ripe bananas, smashed
Equivalent of 2 egg replacer
1/6 cup Sunsweet Lighter Bake (buy at WinCo)
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/4 cup turbinado sugar
2 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins or dates(optional)

Directions

1. Preheat oven to 350 degrees F. Grease an 9x5 inch loaf pan or two smaller loaf pans (I actually got three small loaves out of this).
2. In a large bowl, stir together the mashed banana, egg replacer, Sunsweet lighter bake, pumpkin, honey and turbinado sugar. Combine the whole wheat flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the dates or raisins if desired. Pour batter into the prepared pan.
3. Bake at 350 degrees F for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Chicago Chocolate Cinnamon Cake

I served this cake tonight in cup cake form and was asked if they had coconut in them. They are delicious and very moist. Thanks Megan!

2 cups whole wheat flour
1 cup Turbinado raw sugar/organic evaporated cane juice
1/2 cup Earth Balance
1/2 cup applesauce
1/4 cup cocoa powder
1 cup water
1/2 cup plant milk with a teaspoon of apple cider vinegar - to make a buttermilk substitute
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon real vanilla
Equivalent replacer for 2 eggs
1/2 teaspoon salt

Preheat oven to 350. Mix flour and sugar. Bring Earth Balance, cocoa and water to a boil in a saucepan. Pour over flour mixture and mix well. Add buttermilk substitute, soda, cinnamon, vanilla, egg replacer, and salt. Mix well. Pour into greased and floured 9x13 pan. Bake 30-35 minutes at 350.

CREDIT GOES TO: Megan