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Banana Bread French Toast Cupcakes (Vegan) + Review of Bake and Destroy by Natalie Slater

August 25, 2013 by HezziD

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Vegan Recipes That’ll Punch Your Taste Buds in the Mouth

Natalie has been described as “Martha Stewart meets Iron Maiden,” taking vegan cooking to places it has never been before. Influenced by slasher films, pro-wrestling, punk rock and heavy metal, her quirky-yet-delicious comfort foods are a refreshing take on vegan eating with award-winning flavors. Along the way, her off-color humor, irreverent rants and density of pop-culture references will make you laugh out loud.

Inside this high-energy cookbook you’ll find recipes for Bike Messenger Brownies—inspired by the espresso-infused chai latte these speed demons use to fuel up; and Crouching Cornbread, Hidden Broccoli—Natalie’s sneaky way of getting her son to eat vegetables. Other creations include the Grilled Mac ‘n’ Cheez Sandwich, Taco Lasagna, Chick-O Cheesecake, and her Shepherd’s Pie Pizza, about which she writes, “Some people were born to rock n’ roll. Others were born to ride. I was born to put mashed potatoes on pizza.”

Bake and Destroy was named one of the most anticipated cookbooks of the year by VegNews.  (synopsis of Bake and Destroy:  Good Food For Bad Vegans by Natalie Slater)


I have to say, when I first received this book I loved the cover.  It had a photo of Natalie, a picture of a cupcakes, and lots of food doodles.  I was immediately drawn to it.  Upon opening the book I immediately began tagging recipes I wanted to make.  The photos in the book were beautiful and the flavor combinations were out of this world.
While I’d normally choose 2 or 3 recipes to make from a cookbook before reviewing it, I had 7 on my list for this book.  In one weekend I made the Banana Bread French Toast Cupcakes, Peach Cobbler Cupcakes, Chai Berry Muffins, and Breakfast Bites.  The best part?  They all rocked!  Seriously!  I had my husband try everything as well and he was shocked when I told him that everything was vegan.

The recipes in this book use easy to find, common ingredients that are found in most grocery stores.  I appreciate that as I live in a small town and often have difficulty finding items for specialty baked goods.  I’ve only recently begun to make vegan baked goods but these were way better then what I’ve been making.  This is definitely my “go to” vegan cookbook from now on!

I give this cookbook 5 out of 5 stars.

The first recipe I actually ended up making was the banana bread french toast cupcakes.  They just sounded awesome.  The cupcakes are really a basic vegan banana bread with nuts.  The vegan frosting on top is where the french toast part comes in.  The fluffy maple frosting works so well with these cupcakes.  It really was like eating french toast in a cupcake.   They were awesome.

Banana Bread French Toast Cupcakes (from Bake and Destroy:  Good Food for Bad Vegans by Natalie Slater)
Makes 12 cupcakes
Ingredients
CUPCAKES:
½ cup (113 g) mashed overripe banana
1 ¼ cups (156 g) all-purpose flour
¼ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup (150 g) sugar
1/3  cup (80 ml) canola oil
2⁄3 cup (160 ml) rice or soy milk
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup (60 g) chopped, toasted walnuts
VEGAN MAPLE BUTTERCREAM FROSTING:
2 cups (250 g) confectioners’ sugar
6 tablespoons (85 g) nonhydrogenated vegetable shortening
6 tablespoons (85 g) vegan margarine
2 tablespoons (40 g) pure maple syrup
½ teaspoon maple flavoring
Pinch of salt
Directions
Preheat your oven to 350°F (180°C) and line a twelve-cup muffin pan with paper liners.
Throw your mashed banana in a blender or just smash it with a fork.
Sift the flour, baking soda, baking powder, cinnamon, salt and sugar into a large bowl and mix well.

In a smaller bowl, whisk together the oil, rice milk, vanilla, almond extract and mashed banana.

Stir or fold the wet ingredients into the dry. Small lumps are fine. Finally, add the walnuts, folding gently.
Fill the liners two-thirds full. Bake for 20 to 22 minutes, or until the tops spring back when lightly touched. Let cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely before frosting.
To make the vegan maple buttercream frosting, beat all the ingredients together in a bowl until they’re light and fluffy.

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Filed Under: Breakfast, Cookbook review, Cupcakes, Dessert, Fruit, Vegan Tagged With: banana, breakfast, Cupcakes, dessert, nuts, Vegan

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Comments

  1. Natalie says

    August 25, 2013 at 2:48 pm

    Thanks so much for your kind words, so glad you’re enjoying the recipes!

  2. Melissa Llado says

    August 26, 2013 at 12:18 am

    YUMMMMM! Those recipes sound amazing!!

  3. Carla Bento says

    August 26, 2013 at 11:38 am

    after I type this I’m of to the shop to get the ingredients , THESE SOUND EPIC! banana bread my favourite , but THESE are of the scale , thank you for sharing this delicious recipe!

  4. Katie Clark says

    August 27, 2013 at 4:44 am

    Those look almost too pretty to eat!

  5. Laura @ The Green Forks! says

    September 3, 2013 at 7:10 pm

    Yummy! I love banana and maple, hehe.

  6. plasterer bristol says

    September 10, 2013 at 11:30 am

    yum these sound really good.

    Simon

  7. Laura Dembowski says

    March 22, 2016 at 8:43 am

    I can’t believe these are Vegan. Vegan baking is so difficult and these make it look super easy. I wish I had one or two for breakfast. .. I mean they are banana bread and French toast inspired 🙂

    • HezziD says

      March 22, 2016 at 6:55 pm

      They are soooo worth it. They don’t look or taste vegan. Have you read the Bake and Destroy cookbook? Everything I’ve made has been amazing.

      • Laura Dembowski says

        March 23, 2016 at 10:24 am

        I haven’t checked out the cookbook, but I will have to give it a try.

Trackbacks

  1. 40 Cupcake Recipes for Cupcakes & Kale Chips 2nd Blogiversary - Cupcakes & Kale Chips says:
    February 18, 2014 at 6:01 am

    […] Banana Bread French Toast Cupcakes from Hezzi-D’s Books and Cooks […]

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Hi! I'm Heather Lynne and I love to cook, bake, and read. During the day I'm a special education teacher in an elementary school working with students who have disabilities as well as at risk regular education students. I love working with my students but sometimes my job can get stressful. That's why when I get home I turn into Home Chef Hezzi-D. Read More…

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