Banana cake and chocolate cake are two unique desserts. So, for a winning brunch, combining both flavors and making a cake bread out of both creates the excitement that I like. Using coconut cream and milk is the safest and tastiest way to get an impressive result. Also, making an appearance with poppy seeds just seems right in all its senses.
Preparation time: 10 minutes
Cooking time: 30 minutes
For the cake: 1 ½ cups of water 3 medium ripe bananas, peeled ½ cup coconut sugar ½ cup beets sugar 1 tsp vanilla extract ¼ cup coconut cream 2 ¼ tsp active dry yeast 2 cups all-purpose flour, sifted 1 tsp baking powder 1 tsp baking soda ½ tsp salt 2 tsp unsweetened cocoa powder Poppy seeds for topping For the vanilla-icing glaze: ¼ cup coconut milk 1 tsp vanilla extract 2 tbsp coconut sugar 2 tbsp vegan butter, melted
- Open the lid of the instant pot, pour in the water, and fit a trivet with handles in the pot.
- Grease a 7-inch Bundt pan with non-stick cooking spray and set aside.
- In a small bowl, put the bananas and mash with a fork until a paste-like consistency form. Set aside.
- In another bowl, whisk the coconut sugar, beet sugar, vanilla extract, and coconut cream until creamy. Add and stir in the banana until mixed.
- In a separate bowl, combine the dry yeast, flour, baking powder, baking soda, and cocoa powder until evenly mixed.
- Add the dry ingredients to the banana mixture and mix until well combined.
- Pour the mixture into the cake pan and place the pan on the trivet in the pot.
- Close the lid of the pot, secure the pressure valve, and select Manual mode on high pressure. Set the timer for 30 minutes.
- While the bread bakes, make the vanilla-icing glaze. In a bowl, add the coconut milk, vanilla extract, coconut sugar, vegan butter, and whisk the ingredients until a smooth, runny cream forms. Set aside.
- When the pot’s timer beeps, perform a natural pressure release until all the steam escapes, and then carefully open the lid.
- Hold the handles of the trivet with napkins and lift out of the pot with the bread pan.
- Remove the bread onto a plate, allow cooling for 5 minutes, and drizzle the vanilla icing glaze all over on top. Sprinkle with some poppy seeds and cut the bread into slices.
- Serve immediately as a breakfast compliment.
Nutritional Fact per Serving:
Calories 472; Total Fat 13.5g; Total Carbs 77g; Fiber 4.6g; Protein 7.8g
Breakfast Chocolate Quinoa
This chocolate quinoa recipe is part of my best essentials, for the mornings. White quinoa is cooked in almond and coconut milk, for intense flavor and cocoa powder for the color that gets you hungry immediately. I find topping the bowl with some fresh fruits, almonds, and vegan chocolate chips a satisfying preference.
rep Time: 4 min | Cook Time: 2 min | NPR: 10 min |
For the quinoa:
1 1/2 cups white quinoa, rinsed
1 cup almond milk + extra for serving
½ cup of coconut milk
1 tbsp unsweetened cocoa powder
2 tbsp coconut sugar + extra for topping
1/2 tsp vanilla extract A pinch of salt
For topping: Mixed berries Banana slices Chopped almonds
4 squares vegan chocolate, chopped
- Open the instant pot and pour in the quinoa, almond milk, coconut milk, cocoa powder, coconut sugar, vanilla extract, and salt. Give the ingredients a good stir with a spoon.
- Close the lid of the pot, secure the pressure valve, and select Manual mode on high pressure. Set the timer to 2 minutes to cook.
- Once the timer beeps, perform a natural pressure release for 10 minutes, then a quick pressure release to let out the remaining steam.
- When the valve drops, carefully open the lid while tilting away from your face. Stir the quinoa and spoon the food into breakfast bowls.
- Pour some almond milk on top, sprinkle with some coconut sugar as desired, and top with the berries, banana, almonds, and dark chocolate.
Nutritional Fact per Serving:
Calories 637; Total Fat 31.7g; Total Carbs 76.6g; Fiber 9.7g; Protein 14.4g