Vanilla Bean Banana Nice Cream

1 vanilla bean, split lengthwise
5 medium very ripe bananas, peeled and frozen
1/4 - 1/2 c. unsweetened, unflavored plant milk

Scrape seeds from vanilla bean.

In a food processor, combine vanilla seeds, frozen bananas, and 1/4 c. of the plant milk. Cover and process until smooth, adding as much plant milk as needed to achieve a soft-serve consistency.

Serve immediately, or freeze at least 4 hours for a scoopable ice cream. Store in freezer up to 1 week.

Makes 4-1/2 c.

Adapted from ForksOverKnives.com.  

Banana Date Bread

3-1/2 c. flour
3 t. baking powder
1 t. salt
1 t. baking soda
2 c. mashed, ripe bananas
2 T. lemon juice
3/4 c. butter
1-1/2 c. sugar
3 eggs
3/4 c. milk
1/2 c. chopped dates
1/2 c. chopped walnuts

Grease 2 loaf pans. Preheat oven to 350 degrees.

Mix together flour, baking powder, salt, and baking soda. Separately, mash the bananas and add lemon juice to them.

Cream the butter and sugar. Add eggs and beat until fluffy. Add the flour mixture alternately with the milk. Fold in the bananas, dates, and nuts. Pour into loaf pans and bake for 1 hour or until loaves test done. Cool in pans for 10 minutes, then remove and cool on wire racks.

Adapted from Country Herb Cooking, p. 160.  

Cauliflower, Date & Banana Salad

1 cauliflower
1/2 c. pitted dates
2 bananas
1/2 c. mayonnaise
Grated rind and juice of 1 lemon

Break cauliflower into florets, then steam 5 minutes. Cool quickly. Chop dates and slice bananas. Mix mayonnaise, lemon rind, and juice together. Combine all the ingredients in a salad bowl and serve.

Serves 4-6.

Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant, p. 77.

Fiesta Coffee Cake

1 c. whole wheat flour
1 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1-3/4 t. coriander
1/4 t. cinnamon
3/4 c. vanilla yogurt
1 medium very ripe banana, mashed
2 T. vegetable oil
1 t. grated fresh lemon peel
1 t. vanilla
2 egg whites
2/3 c. sugar

Glaze:
2 T. unsweetened cocoa
1/8 t. cinnamon
1 T. skim milk
2 T. honey

Preheat oven to 350 degrees.

Lightly oil an 8" square baking pan or spray with nonstick cooking spray.

In a large bowl, combine flours, baking powder, baking soda, coriander, and cinnamon. Mix well.

In another bowl, combine remaining cake ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Place in prepared pan.

Bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack.

When cake is completely cool, combine glaze ingredients in a small bowl or custard cup. Mix until smooth. Spread over cake. Cut into squares to serve.

Makes 12 servings.

From The Meatless Gourmet, p. 94.  

Banana Date Bread

1 c. whole wheat flour
1 c. unbleached flour
1 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1/4 t. ground cloves
1/4 t. freshly grated nutmeg
1 c. chopped pitted dates
1 c. finely chopped walnuts
1/2 c. vegetable oil
1/2 c. honey
2 large eggs
1 c. mashed banana (about 3 small bananas)
1 t. vanilla

Preheat oven to 350 degrees. Butter and flour a 9 x 5" loaf pan.

In a large bowl, thoroughly combine the flours, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir in the dates and walnuts.

In a medium bowl, beat the oil and honey together until smooth. Beat in the eggs, banana, and vanilla until well mixed. Pour into the flour mixture and stir just until evenly moistened. Scrape the batter into the prepared pan.

Bake 60-70 minutes or until a knife inserted in the center comes out clean. (If the loaf begins to brown too much before it's done, cover with a sheet of foil and keep baking.)

Let stand on a wire rack 10 minutes before removing from pan. Cool completely before slicing, about 2 hours.

Makes 1 loaf.

Adapted from Quick Vegetarian Pleasures, p. 58.

"Inconceivable" Banana Muffins*

2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1/2 c. chopped pecans or walnuts
1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
3 eggs
2-3 mashed ripe bananas

Blend flour, baking powder, and salt in a large bowl. Mix in nuts.

Combine butter and sugar until fluffy. Add eggs and beat well. Blend in bananas. Add wet ingredients to dry ingredients and stir just to moisten, about 20 seconds. Divide into muffin tin with paper liners. Bake at 400 degrees for 20-25 minutes until golden brown.

Makes 12 large muffins.

*"Inconceivable" is my own name for this recipe, in homage to The Princess Bride. These muffins are inconceivable because they taste wonderful without any spices or flavorings.

Source unknown. 

Tropical Lentil Stew

2 c. vegetable broth
1-1/2 c. brown, green, or black beluga lentils
2 large sweet potatoes, peeled and cut into 1/2" cubes
1 medium yellow or white onion, chopped
1 c. canned tomato sauce
2 t. minced garlic
1 t. ground cumin
1 t. ground cinnamon
1 t. dried ground ginger
1/2 t. ground cardamom
1/2 t. ground cloves
1/2 t. grated nutmeg
1/2 t. salt
1/2 t. freshly ground black pepper
3 medium ripe bananas, peeled and cut into 1/2" thick slices
2 c. pineapple chunks

Mix the broth, lentils, sweet potatoes, onion, tomato sauce, garlic, spices, salt, and pepper in a large pot or Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the lentils and sweet potatoes are tender, 50-60 minutes.

Use a blender to partially puree the soup, leaving the overall texture slightly chunky. Ladle into 6 serving bowls and top each with 1/3 c. of the banana slices and 1/3 c. of the pineapple chunks.

Serves 6.

Adapted from The Blue Zones Solution, p. 294.