The art of baking is precise. Thus, I am precise.
I rarely abandon my measuring cups and can always provide someone with a recipe, since I’m not prone to eye-balling. Tarte aux Poires (French Pear Tart), Chocolate Chip Cookie Dough Truffles, and Goat Cheese & Honey Pizza are basically the only things I make with reckless abandon. I make them so often that it’s sort of like a Mrs. Weasley from Harry Potter scene in the kitchen — where the whisk gets itself out, and the ingredients just start magically combining.
My ultimate recipe that I can make with my eyes closed? My all time favorite banana recipe, Banana Brownies (Vegan). And today’s recipe is a direct descendent. It’s easy, it’s vegan, low fat, low calorie, no refined sugar, and absolutely positively delicious. They’re fudgy in texture, similar to brownies — super dense and moist. And best of all? Wholesome! They’re so good that they never actually make it to plates, Fabien and I always just cut bite sized pieces directly from the pan until they’re gone (always within the day).
The recipe is so forgiving, it’s ingredients highly adaptable. It calls for about 3 bananas, but if you just have one or two, no biggie. You can sub the rest of the banana with applesauce, plain yogurt, greek yogurt, sour cream, creme fraiche etc. (of course keep in mind that the vegan label gets thrown out the door once you start using creams and yogurts). The sweeteners are also entirely up to you. If you like agave use that, honey, maple syrup, coconut nectar, actual sugar, stevia, the choice is yours. Same with the milk. Almond, oat, soy, coconut milk, cow’s milk, you get the idea. I usually fold in chocolate chips but recently used blueberries instead. It changed the game, the tartness from the blueberry adds a nice sweet tang that you can’t compete with.
Try this out and I guarantee you’ll remake this time and time again until you won’t even need to reference the recipe. Enjoy!