VegHead

Vegan recipes that I have found. I tweak the ingredients if necessary. None of these are my own original recipes. I mostly post them here for my own reference, but you can enjoy them, too. :)
Vegan Chili Fries
IngredientsFries:2 lb (907 g) baking potatoes, (about 4), scrubbed2 tbsp (25 mL) olive oil1/2 tsp (2 mL) salt1/4 tsp (1 mL) pepperChili:2 tbsp (25 mL) olive oil1/4 cup (50 mL) diced onion1/4 cup (50 mL) diced celery1/4 cup (50 mL) diced carrot2 cloves garlic, minced1 tsp (5 mL) chili powder1 tsp (5 mL) paprika1/4 tsp (1 mL) hot pepper flakes1/4 tsp (1 mL) salt1/4 tsp (1 mL) pepper1 can (28 oz/796 mL) diced tomatoes1 can (19 oz/540 mL) red kidney beans, drained and rinsedGarnish:3/4 cup (175 mL) shredded vegan cheddar cheese1/2 cup (125 mL) vegan sour cream1/4 cup (50 mL) thinly sliced green onions, (green part only)
DirectionsChili:In saucepan, heat oil over medium heat; cook onion, celery and carrot until softened, about 5 minutes.Add  garlic, chili powder, paprika, hot pepper flakes, salt and pepper; cook  for 2 minutes. Add tomatoes; bring to boil and cook, stirring often,  for 12 minutes.Add beans; simmer over medium-low heat until  slightly thickened, 12 minutes. (Make-ahead: Let cool for 30 minutes;  refrigerate in airtight container for up to 24 hours or freeze for up to  1 month.)Fries:Cut potatoes lengthwise into 1/2-inch  (1 cm) thick slices. Cut lengthwise into 1/2-inch (1 cm) wide sticks.  Soak in cold water for 5 minutes. Drain and pat dry.In bowl,  toss together potatoes, oil, salt and pepper; spread on 2 parchment  paper-lined baking sheets. Bake in 425°F (220°C) oven, turning once,  until crisp and golden, about 50 minutes. Divide among 12 small dishes.Garnish:Top  each dish with heaping 2 tbsp (25 mL) chili; sprinkle with 1 tbsp (15  mL) cheese. Dollop with sour cream; sprinkle with green onions.
(snagged from bestrecipesever)

Vegan Chili Fries

Ingredients
Fries:
2 lb (907 g) baking potatoes, (about 4), scrubbed
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Chili:
2 tbsp (25 mL) olive oil
1/4 cup (50 mL) diced onion
1/4 cup (50 mL) diced celery
1/4 cup (50 mL) diced carrot
2 cloves garlic, minced
1 tsp (5 mL) chili powder
1 tsp (5 mL) paprika
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
Garnish:
3/4 cup (175 mL) shredded vegan cheddar cheese
1/2 cup (125 mL) vegan sour cream
1/4 cup (50 mL) thinly sliced green onions, (green part only)

Directions
Chili:
In saucepan, heat oil over medium heat; cook onion, celery and carrot until softened, about 5 minutes.
Add garlic, chili powder, paprika, hot pepper flakes, salt and pepper; cook for 2 minutes. Add tomatoes; bring to boil and cook, stirring often, for 12 minutes.
Add beans; simmer over medium-low heat until slightly thickened, 12 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.)
Fries:
Cut potatoes lengthwise into 1/2-inch (1 cm) thick slices. Cut lengthwise into 1/2-inch (1 cm) wide sticks. Soak in cold water for 5 minutes. Drain and pat dry.
In bowl, toss together potatoes, oil, salt and pepper; spread on 2 parchment paper-lined baking sheets. Bake in 425°F (220°C) oven, turning once, until crisp and golden, about 50 minutes. Divide among 12 small dishes.
Garnish:
Top each dish with heaping 2 tbsp (25 mL) chili; sprinkle with 1 tbsp (15 mL) cheese. Dollop with sour cream; sprinkle with green onions.

(snagged from bestrecipesever)

Baked Beans with Apples
Ingredients4 apples1 can (28 oz/796 ml) crushed tomatoes1 large onion, diced2 cloves of garlic, minced1 cup (250 mL) apple cider3 tbsp (45 mL) fancy molasses4 tsp (18 mL) cider vinegar1 tbsp (15 mL) dry mustard1/2 tsp (2 mL) salt1/4 tsp (1 mL) pepper3 cans (19 oz/540 ml) pinto beans or navy beans, drained and rinsed
DirectionsPeel and dice 2 of the apples; set aside.In saucepan, bring  tomatoes, onion, garlic, apple cider, molasses, vinegar, mustard, salt  and pepper to boil; reduce heat and simmer for 10 minutes. Add beans and  diced apples, stirring to coat. Scrape into 10-cup (2.5 L) casserole.Peel  and thinly slice remaining apples; overlap on beans. Bake, uncovered,  in 300°F (150°C) oven until thickened, about 2 hours. (Make-ahead: Let  cool for 30 minutes; refrigerate, uncovered, until cold. Cover and  refrigerate for up to 2 days. Or freeze in airtight container for up to 2  weeks. Reheat over medium-low heat.)
(snagged from best recipes ever)

Baked Beans with Apples

Ingredients
4 apples
1 can (28 oz/796 ml) crushed tomatoes
1 large onion, diced
2 cloves of garlic, minced
1 cup (250 mL) apple cider
3 tbsp (45 mL) fancy molasses
4 tsp (18 mL) cider vinegar
1 tbsp (15 mL) dry mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cans (19 oz/540 ml) pinto beans or navy beans, drained and rinsed

Directions
Peel and dice 2 of the apples; set aside.

In saucepan, bring tomatoes, onion, garlic, apple cider, molasses, vinegar, mustard, salt and pepper to boil; reduce heat and simmer for 10 minutes. Add beans and diced apples, stirring to coat. Scrape into 10-cup (2.5 L) casserole.

Peel and thinly slice remaining apples; overlap on beans. Bake, uncovered, in 300°F (150°C) oven until thickened, about 2 hours. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Or freeze in airtight container for up to 2 weeks. Reheat over medium-low heat.)

(snagged from best recipes ever)

Orange Marmalade Chocolate Chip Bars
Ingredients1 cup Earth Balance margarine1 cup sugar1 teaspoon almond extract1 teaspoon vanilla extractReplacement for 2 eggs (I used Ener-G)1 orange, separated as zest and juice3 cups flour2 teaspoons baking powder1.5 teaspoons cinnamon1 teaspoon salt3/4 cup cocoa powder (optional)1.5 - 2 cups orange marmalade (about 15 ounces)2 cups chocolate chips
DirectionsPreheat oven to 400˚F. In a large bowl, cream together  the margarine and sugar. Add the almond extract, vanilla extract, egg  replacements, orange zest, and orange juice. In a separate bowl, mix  together the dry ingredients. Add dry ingredients to wet ones and mix.  Add in about 1.5 cups of chocolate chips (or a little less). Grease a 9” x 9” square baking pan. Take a little more than half the  dough and press it into the pan - it should be between one-half and one  inches thick. Spread a layer of marmalade over the dough, about 1/4 inch  thick. Sprinkle the reserved half-cup of chocolate chips over the  marmalade. Take the rest of the dough and spread it on top of the  marmalade layer: I take small balls of dough and press them very flat  and thin between my palms, then lay them on top of the marmalade and  blend the edges together with my fingers. They don’t have to all be  perfectly blended, and you can even crumble the dough on top if you  like. Spread a very thin layer of marmalade on top of the bars before  baking (like a thin glaze), and sprinkle on more chocolate chips if you  have them. Bake for 25 minutes. Let cool before cutting into bars.
(snagged from vegweb)

Orange Marmalade Chocolate Chip Bars

Ingredients
1 cup Earth Balance margarine
1 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
Replacement for 2 eggs (I used Ener-G)
1 orange, separated as zest and juice
3 cups flour
2 teaspoons baking powder
1.5 teaspoons cinnamon
1 teaspoon salt
3/4 cup cocoa powder (optional)
1.5 - 2 cups orange marmalade (about 15 ounces)
2 cups chocolate chips

Directions
Preheat oven to 400˚F. In a large bowl, cream together the margarine and sugar. Add the almond extract, vanilla extract, egg replacements, orange zest, and orange juice. In a separate bowl, mix together the dry ingredients. Add dry ingredients to wet ones and mix. Add in about 1.5 cups of chocolate chips (or a little less).

Grease a 9” x 9” square baking pan. Take a little more than half the dough and press it into the pan - it should be between one-half and one inches thick. Spread a layer of marmalade over the dough, about 1/4 inch thick. Sprinkle the reserved half-cup of chocolate chips over the marmalade. Take the rest of the dough and spread it on top of the marmalade layer: I take small balls of dough and press them very flat and thin between my palms, then lay them on top of the marmalade and blend the edges together with my fingers. They don’t have to all be perfectly blended, and you can even crumble the dough on top if you like. Spread a very thin layer of marmalade on top of the bars before baking (like a thin glaze), and sprinkle on more chocolate chips if you have them.

Bake for 25 minutes. Let cool before cutting into bars.

(snagged from vegweb)

Sweet Potato Salad with Blueberry Vinaigrette
Ingredients1/4 cup frozen blueberries, defrosted and pureed2 tablespoons olive oil1/2 tablespoon lemon juice1 teaspoon maple syruppinch salt1 apple, cubed1 handful arugulaToasted sunflower seeds and almonds
DirectionsToss sweet potato with olive oil to coat. Roast at 400 degrees Fahrenheit for 20 minutes, or until tender. Blend all vinaigrette ingredients (blueberries, olive oil, lemon juice, maple syrup, and salt) in a food processor. Arrange arugula, apple, and sweet potato. Drizzle with vinaigrette and top with nuts and seeds. Enjoy!
(snagged from VegWeb)

Sweet Potato Salad with Blueberry Vinaigrette

Ingredients
1/4 cup frozen blueberries, defrosted and pureed
2 tablespoons olive oil
1/2 tablespoon lemon juice
1 teaspoon maple syrup
pinch salt
1 apple, cubed
1 handful arugula
Toasted sunflower seeds and almonds

Directions
Toss sweet potato with olive oil to coat. Roast at 400 degrees Fahrenheit for 20 minutes, or until tender. Blend all vinaigrette ingredients (blueberries, olive oil, lemon juice, maple syrup, and salt) in a food processor. Arrange arugula, apple, and sweet potato. Drizzle with vinaigrette and top with nuts and seeds. Enjoy!

(snagged from VegWeb)

Chocolate Banana CupcakesYields 12 cupcakes
Ingredients1/2 cup coconut milk 1/2 cup ripe banana (about 1 banana) 1/3 cup canola oil 1 teaspoon vanilla extract 3/4 cup sugar 1 cup all-purpose flour 1/3 cup cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon cinnamon
For Frosting: 1/2 cup vegan margarine, room temperature 1/4 cup ripe banana (about 1/2 banana) 2 tablespoons cocoa powder 2 1/2-3 cups confectioners’ sugar 1 teaspoon vanilla extract
Directions Preheat oven to 350 degrees F. Line muffin pan with paper liners.
In a small bowl, mash the banana with a fork. Whisk in the coconut  milk, sugar, oil, and vanilla extract until incorporated. Mixture will  still be a little lumpy because of the nature of the banana, but whisk  out as many large lumps as you can. In a separate bowl, sift together  the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.  Make a well in the center of dry ingredients and pour in banana  mixture. Stir until just smooth (do not overmix).
Pour into liners, filling each with 3 tablespoons of batter (cups  should be no more than 2/3 full). Bake 18-20 minutes, or until a  toothpick inserted into the center comes out clean. Transfer to a  cooling rack and let cool completely.
For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add  banana and mix on high speed until few lumps remain. Add cocoa powder  and 1 cup powdered sugar and beat until combined. Continue adding sugar,  1/2 cup at a time, mixing well after each addition (depending on the  temperature of your butter, you may need more or less sugar/cream to  achieve the proper consistency). Mix in vanilla. Continue beating until  light and fluffy, about 3-5 minutes, adding more sugar if necessary.  Spread or pipe onto cooled cupcakes. Garnish with leftover banana slices  if desired.
(snagged from loveandoliveoil)

Chocolate Banana Cupcakes
Yields 12 cupcakes

Ingredients
1/2 cup coconut milk
1/2 cup ripe banana (about 1 banana)
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon

For Frosting:
1/2 cup vegan margarine, room temperature
1/4 cup ripe banana (about 1/2 banana)
2 tablespoons cocoa powder
2 1/2-3 cups confectioners’ sugar
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F. Line muffin pan with paper liners.

In a small bowl, mash the banana with a fork. Whisk in the coconut milk, sugar, oil, and vanilla extract until incorporated. Mixture will still be a little lumpy because of the nature of the banana, but whisk out as many large lumps as you can. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Make a well in the center of dry ingredients and pour in banana mixture. Stir until just smooth (do not overmix).

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add banana and mix on high speed until few lumps remain. Add cocoa powder and 1 cup powdered sugar and beat until combined. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency). Mix in vanilla. Continue beating until light and fluffy, about 3-5 minutes, adding more sugar if necessary. Spread or pipe onto cooled cupcakes. Garnish with leftover banana slices if desired.

(snagged from loveandoliveoil)

Slushy Limoncello Watermelon Lemonade
IngredientsQuarter watermelon4 cups (1 L) ice cubes1/2 cup (125 mL) frozen  lemonade concentrate4 oz (120 mL) each vodka and limoncellomint  sprigs
DirectionsPeel and  cube watermelon to make 4 cups (1 L); freeze until solid.
In blender  on low speed, blend together watermelon, ice, lemonade concentrate,  vodka and limoncello until ice breaks down.Blend on high speed  until smooth and slushy. Pour into pitcher. Garnish each serving with  mint.Nonalcoholic Slushy Watermelon  Lemonade: Replace vodka and limoncello with 1 cup (250 mL) water.
(snagged from bestrecipesever)

Slushy Limoncello Watermelon Lemonade

Ingredients
Quarter watermelon
4 cups (1 L) ice cubes
1/2 cup (125 mL) frozen lemonade concentrate
4 oz (120 mL) each vodka and limoncello
mint sprigs

Directions
Peel and cube watermelon to make 4 cups (1 L); freeze until solid.

In blender on low speed, blend together watermelon, ice, lemonade concentrate, vodka and limoncello until ice breaks down.

Blend on high speed until smooth and slushy. Pour into pitcher. Garnish each serving with mint.

Nonalcoholic Slushy Watermelon Lemonade: Replace vodka and limoncello with 1 cup (250 mL) water.

(snagged from bestrecipesever)

Wholesome Oat Bran MuffinsYields 24 mini muffins and 9 regular muffins.
Ingredients1 cup All Purpose Flour1 cup Oat Bran2 tsp Baking Soda1 1/4 tsp Baking Powder1/2 tsp Salt1 tsp Cardamom, ground1 cup Brown Sugar, packed (light  brown)1 medium size Carrot, grated1 medium size Apple, grated1 medium size Zucchini, grated1/2 cup Raisins1 cup Pecans, chopped1/4 cup Oil (I used Canola)1/2 cup Unsweetened Applesauce1/4 cup Water1 tsp Vanilla Extract
DirectionsPreheat oven to 375˚F/190˚C.  Line required muffin tins with paper  liners or grease it with a non stick cooking spray.
In a large bowl, stir together the dry ingredients and make a  well in the center. Similarly combine together the wet ingredients in a separate  bowl.  Just stir it well with a whisk. Pour the wet mixture of the dry ingredients and stir until just  combined.  Do not over-mix. Spoon the batter into prepared muffin tins.
Bake in the preheated oven for 10 minutes for the mini muffins  and around 16 minutes for the regular size muffins.  The time mentioned  in the original recipe was about 20 minutes, but when I did the  toothpick test around 15 minutes I saw that the muffins were almost  done, so just left it for one more minute.
Leave the pan on the wire rack for just 5 minutes and transfer  the muffins directly to the cooling rack.  If the muffins are left in  the pan for more than 5 minutes the muffins will start to condense.
(snagged from egglesscooking)

Wholesome Oat Bran Muffins
Yields 24 mini muffins and 9 regular muffins.

Ingredients
1 cup
All Purpose Flour
1 cup Oat Bran
2 tsp Baking Soda
1 1/4 tsp
Baking Powder
1/2 tsp
Salt
1 tsp
Cardamom, ground
1 cup
Brown Sugar, packed (light brown)
1 medium size
Carrot, grated
1 medium size Apple, grated
1 medium size
Zucchini, grated
1/2 cup
Raisins
1 cup
Pecans, chopped
1/4 cup Oil (I used Canola)
1/2 cup
Unsweetened Applesauce
1/4 cup
Water
1 tsp
Vanilla Extract

Directions
Preheat oven to 375˚F/190˚C. Line required muffin tins with paper liners or grease it with a non stick cooking spray.

In a large bowl, stir together the dry ingredients and make a well in the center. Similarly combine together the wet ingredients in a separate bowl. Just stir it well with a whisk. Pour the wet mixture of the dry ingredients and stir until just combined. Do not over-mix. Spoon the batter into prepared muffin tins.

Bake in the preheated oven for 10 minutes for the mini muffins and around 16 minutes for the regular size muffins. The time mentioned in the original recipe was about 20 minutes, but when I did the toothpick test around 15 minutes I saw that the muffins were almost done, so just left it for one more minute.

Leave the pan on the wire rack for just 5 minutes and transfer the muffins directly to the cooling rack. If the muffins are left in the pan for more than 5 minutes the muffins will start to condense.

(snagged from egglesscooking)

Peanut Butter Krispy Treats
(Be sure to use crisp brown rice cereal and not puffed rice cereal.)
Ingredients3/4 cup unsalted peanut butter 3/4 cup maple syrup 1 teaspoon fine-grain sea salt
 2 1/2 teaspoons agar agar flakes (available at a health foods store)
 4 cups unsweetened (or lightly sweetened) crisp brown rice cereal

 3/4 cup pistachios, toasted and chopped

DirectionsLine two muffin tins with about 18 muffin/cupcake wrappers, and set  aside.
Combine the peanut butter, maple syrup, salt, and agar flakes in a  large saucepan over low heat and stir constantly until smooth, hot,  melted, and bubbling just a bit. Add the cereal and 1/2 cup of the  pistachios and stir until well coated. Spoon two heaping tablespoons of  the mixture into each muffin wrapper and press into place with the back  of a spoon. Alternately, if you want krispy squares, you can transfer it  to an 8 by 8-inch baking dish.  Sprinkle with the remaining pistachios  and refrigerate until completely cool (this also helps the agar set).
Makes about 1 1/2 dozen treats.
(snagged from 101cookbooks)

Peanut Butter Krispy Treats

(Be sure to use crisp brown rice cereal and not puffed rice cereal.)

Ingredients
3/4 cup unsalted peanut butter
3/4 cup maple syrup
1 teaspoon fine-grain sea salt

2 1/2 teaspoons agar agar flakes (available at a health foods store)

4 cups unsweetened (or lightly sweetened) crisp brown rice cereal


3/4 cup pistachios, toasted and chopped

Directions
Line two muffin tins with about 18 muffin/cupcake wrappers, and set aside.

Combine the peanut butter, maple syrup, salt, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit. Add the cereal and 1/2 cup of the pistachios and stir until well coated. Spoon two heaping tablespoons of the mixture into each muffin wrapper and press into place with the back of a spoon. Alternately, if you want krispy squares, you can transfer it to an 8 by 8-inch baking dish. Sprinkle with the remaining pistachios and refrigerate until completely cool (this also helps the agar set).

Makes about 1 1/2 dozen treats.

(snagged from 101cookbooks)

Lemon Sugar Cookies
Ingredients
2 1/2 cups flour
1/4  tsp salt
1/2 tsp baking soda
2/3 cup sugar + 1/4 cup
1  cup vegan  margarine, pre-softened
1/3 cup lemon  zest
1/4 cup silken  tofu
3 tbsp lemon juice, preferably  fresh
DirectionsPreheat  the oven to 400 degrees F.
Sift together the flour, baking soda and salt in a medium sized bowl.
In a separate large bowl, beat together the 2/3 cup sugar, vegan  margarine and lemon zest until smooth and fluffy. Add the tofu and  whip until well mixed, then add the flour, baking soda, and salt.
Add the flour mixture to the margarine mixture and stir until well  combined.
Form dough into one-inch balls, and roll into the 1/4 cup sugar until  well coated. Flatten slightly, and bake for 8-10 minutes, until lightly  golden brown.

Lemon Sugar Cookies

Ingredients

  • 2 1/2 cups flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2/3 cup sugar + 1/4 cup
  • 1 cup vegan margarine, pre-softened
  • 1/3 cup lemon zest
  • 1/4 cup silken tofu
  • 3 tbsp lemon juice, preferably fresh

Directions
Preheat the oven to 400 degrees F.

Sift together the flour, baking soda and salt in a medium sized bowl.

In a separate large bowl, beat together the 2/3 cup sugar, vegan margarine and lemon zest until smooth and fluffy. Add the tofu and whip until well mixed, then add the flour, baking soda, and salt.

Add the flour mixture to the margarine mixture and stir until well combined.

Form dough into one-inch balls, and roll into the 1/4 cup sugar until well coated. Flatten slightly, and bake for 8-10 minutes, until lightly golden brown.

The Best Banana Bread
Ingredients1 1/4 cups of all purpose flour (Arrowhead Mills is excellent)3/4  cup of light brown sugar1 1/4 teaspoons baking soda1/8 teaspoon  salt1/2 teaspoon cinnamon1/3 cup of vegetable oil3/4 cup of  soy milk1 teaspoon vanilla1 banana (mushed through your hands)Chocolate  chips, Pecans, Oatmeal, etc for topping (Optional)DirectionsPreheat oven  to 350 degrees and line a bread pan with oiled parchment paper.In  a bowl, mix the flour, sugar, baking soda, salt, and cinnamon  thoroughly.  Make a well and add the mushed banana, milk, oil, and  vanilla. You can run chocolate chips through the batter if you like.   Stir gently till smooth and pour into bread pan. If using topping, add  about 15 minutes into baking to avoid burn.  Bake for 45-50 minutes.   Cool and enjoy!
(snagged from thewitchykitchen)

The Best Banana Bread

Ingredients
1 1/4 cups of all purpose flour (Arrowhead Mills is excellent)
3/4 cup of light brown sugar
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup of vegetable oil
3/4 cup of soy milk
1 teaspoon vanilla
1 banana (mushed through your hands)
Chocolate chips, Pecans, Oatmeal, etc for topping (Optional)

Directions
Preheat oven to 350 degrees and line a bread pan with oiled parchment paper.

In a bowl, mix the flour, sugar, baking soda, salt, and cinnamon thoroughly. Make a well and add the mushed banana, milk, oil, and vanilla. You can run chocolate chips through the batter if you like. Stir gently till smooth and pour into bread pan. If using topping, add about 15 minutes into baking to avoid burn. Bake for 45-50 minutes. Cool and enjoy!

(snagged from thewitchykitchen)