Notice anything different around here? Yes! An Unrefined Vegan’s facelift is healed and ready for its closeup! A big thank you and tons of gratitude to Lindsay at White Oak Creative who did a fantastic job brightening, refreshing, and updating my site and logo. What she’s done makes everything I’ve done look so much better. If your site is in need of some love and attention, check out Lindsay’s work.
Got my money where my mouth is
The sugar’s in the cane
If I had a million dollars
I’d blow it on champagne.
– David Gray, Snow in Vegas
I love David Gray. I adore David Gray. And Snow in Vegas is a really good song from his latest album, Mutineers. I’ve been belting out this song in the car and on the treadmill (yes, I can run and sing at the same time) and the whole time, I’ve been singing, “The sugar’s in the cake!” (Imagine that it’s slightly off-key, at an alarmingly loud volume.) Turns out he’s actually singing, “The sugar’s in the cane.” Where I’m going with this is that this seemed the perfect lyric to set up this post because – there is no sugar in this cake! See? But, alas.
So, continuing with my undeclared chocolate theme for February…I’ve got a sugar-free, chocoately, whole foods kind of dessert (or snack!) for you today: vegan Marbled Banana Bread. There’s a wee bit of oil in here, but I won’t tell if you won’t – and the other really good ingredients make up for this slight badness, don’t you think?
But about that lack of sugar. It won’t come as any surprise from anyone who has read this blog for even a little while – I love me some stevia – and especially NuNaturals stevia products. I use a bunch of their sweeteners in the recipe below, and happily, I can share these products with FOUR of my readers. And it doesn’t matter if you live in Kansas, Toronto, Paris, Bangkok, or Manchester, England. You can enter the giveaway. Here’s what is up for grabs:
- one bottle of Vanilla Stevia Liquid
- one 50-packet box of NuStevia White Stevia Powder
- one bottle of NuNatural’s new Cocoa Syrup
- one bottle of the unbelievably delicious Cocoa Mint Syrup.
- PLUS A FREE BONUS PRODUCT
- 1/4 cup chopped Medjool dates, soaked for ~20 minutes, drained
- 3 large, very ripe bananas
- 1/3 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 2 tsp. vanilla stevia liquid
- 2 1/4 cups whole wheat pastry flour
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. powdered stevia
- 1/4 tsp. sea salt
- 1/4 cup + 1 Tbsp. cocoa or cacao powder
- 2 Tbsp. NuNaturals Cocoa Syrup or vegan chocolate syrup
- 1/2 cup chopped walnuts or pecans, optional
- Preheat the oven to 350-degrees and line an 8 x 4-inch loaf pan with parchment paper.
- Put the dates, bananas, coconut oil, applesauce, and liquid stevia in a high-speed or regular blender and process until very smooth and thick. In the bowl of a stand mixer (or in a big bowl if you’re up to stirring by hand), add the flour, cinnamon, baking soda, powdered stevia, and salt. Pulse at low speed a few times to combine.
- Scrape the banana mixture into the flour mixture and slowly start the stand mixer. Mix until a thick batter forms, then mix in the nuts, if using. Scoop out about 2/3 of the batter and set it aside. Add the cocoa powder and the chocolate syrup to the remaining batter in the mixer and process until completely combined.
- It’s time to marble. You can either put all of the vanilla batter into the pan and then add the chocolate batter – swirling deep with a knife or spoon – or you can alternate dollops of both batters and then swirl. Either way, swirl and then bake the cake for 55-60 minutes. Check for doneness by sticking a toothpick into the center of the cake. If it comes out clean, it’s done.
- Let the cake rest in the pan for about 10 minutes before removing it (and the parchment) from the pan and letting it cool completely on a wire rack. Or, eat it while it’s still a bit warm.