Do you ever feel cursed?

Do you ever feel that no matter how hard you try, you never get it right?

Let’s say you’re a food blogger. Because food is your thing. Duh.

So you’re a food blogger. You are simply copycating your favorite recipes, but you feel that’s okay. Because you’re just starting off. And you’re a full-time teacher. And you’re busy 24/7 being wife to a prince and mother to a king. You don’t have time for recipe testing.

Then, one day, out of the blue, you come up with this amazing banana bread recipe. All on your own. It’s vegan and delicious. Dense and moist. Healthy and filling. It’s the banana bread recipe you’ve been looking for all your life and you own its copyright!

This banana bread is filled with yumminess, healthiness and… green spots! Ugly green spots all over its twelve slices! And there’s nothing you can do about it!

You feel cursed. And crappy. You feel like nothing you ever do is good enough. You’ll never be the next joy the baker so why bother?

So you take a bite. And a sip of coffee. Then you take another bite. And a third bite.

Suddenly, you don’t feel so cursed anymore.

Green is a beautiful color, right?

This bread is pretty on the inside, isn’t it?

They say love is blind, don’t they?

After a few slices and two cups of coffee, you find that this cursed bread is actually a cure for hopelessness and self-pity. You start believing that you might become the french canadian joy the baker after all. You feel that if you actually eat the whole loaf, you’ll be unstoppable! So you do…

vegan banana bread (print)

(12 servings)

1/4 cup sunflower seeds

1/4 cup finely grated coconut, unsweetened

3 bananas, mashed

1/4 cup oil

1/4 cup soymilk

1/4 cup maple syrup

1 teaspoon vanilla extract

1 tablespoon flax seeds, grinded

1 tablespoon chia seeds, grinded

2 cups whole wheat pastry flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup walnuts

1/4 cup pecans

Preheat oven at 350.

Roast the sunflower seeds in the oven for about 5 minute. Grind in a coffee grinder. Set aside.

Roast the grated coconut in the oven for about 3 minutes. Set aside.

In a bowl, blend together the bananas, oil, soymilk, maple syrup, vanilla, flax seeds and chia seeds. Set aside for 5 minutes.

In another bowl, sift together the flour, baking soda, cinnamon and salt.

Add the dry mix to the wet mix a little at a time using a wooden spoon. Fold in sunflower seeds, coconut, walnuts and pecans.

Bake for about 50 minutes.

nutrition facts : 231 calories; 11.4 g fat; 5.5 g dietary fibers; 7.8 g sugars; 4.7 g protein

pain aux bananes végétalien (imprimer)

(12 portions)

1/4 tasse de graines de tournesol

1/4 tasse de noix de coco râpée finement, non sucrée

3 bananes, écrasées

1/4 tasse d’huile

1/4 tasse de lait de soya

1/4 tasse de sirop d’érable

1 c. à thé d’extrait de vanille

1 c. à soupe de graines de lin, moulues

1 c. à soupe de graines de chia. moulues

2 tasses de farine de blé entier à pâtisserie

1 c. à thé de bicarbonate de soude

1/2 c. à thé de cannelle

1/2 c. à thé de sel

1/4 tasse de noix de grenoble

1/4 tasse de pacanes

Préchauffer le four à 350.

Griller les graines de tournesol au four pendant environ 5 minutes. Broyer à l’aide d’un moulin à café et réserver.

Griller la noix de coco au four environ 3 minutes. Réserver.

Dans un bol, mélanger les bananes, l’huile, le lait de soya, le sirop d’érable, la vanille, les graines de lin et les graines de chia. Laisser reposer 5 minutes.

Dans un autre bol, mélanger la farine, le bicarbonate de soude, la cannelle et le sel.

Ajouter graduellement le mélange sec au mélange liquide à l’aide d’une cuillère de bois. Incorporer les graines de tournesol, la noix de coco, les noix de grenoble et les pacanes.

Enfourner environ 50 minutes.

valeur nutritive : 231 calories;  11,4 g de lipides; 5,5 g de fibres; 7,8 g de sucres; 4,7 g de protéines