I had a yoga retreat at my church this morning, and there was a potluck brunch afterwards. My assignment was to bring bread. I did bring bread, a nice multigrain from Boulevard Bread Co., but my cooking class is coming up in a week and I figured I should bring something good to pimp it out. I think I may have mentioned this before, but nothing represents veganism as well as delicious baked goods.I've also just been wicked intent on making these lately. I love the combination of chocolate and bananas, and peanut butter I like as a nice accompaniment. Last week we had a few bananas who had seen better days and I was going to make banana bread, but then I looked on the bjorkedoff blog and saw these and fell in love.
Unfortunately, I didn't get around to it until too late for those bananas. Also unfortunately, there was no
recipe posted for these, but there is a bjorkedoff recipe for cinnamon rolls that others seem to enjoy. I used that recipe (modified for my usual impatience and inability to locate ingredients) and made the following modifications: instead of the flaxseed and water as egg replace, I used one large banana; instead of the cinnamon filling, I used about 3/4 cup of chocolate chips melted up with 3/8 cup chunky peanut butter. I left them un-iced, also, because the sweetness of the chocolate was sufficient, I thought.They turned out really well, considering I winged it entirely, and everyone at the brunch was adequately impressed. I'd like to try to get more banana flavor in there, because it's so incredibly subtle, so I may play with the recipe more next time. A few people asked if I was going to teach them how to make these at the
cooking class. I stumbled a lot before I muttered something like, "These are pretty difficult, on the general cooking, uh, difficulty ... scale." And it's true: real baked goods, with yeast and kneading and time to rise, take a lot of time and labor. I was up at 6:30 this morning making these. The result, however, is so, so worth it.
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