Easy Cream Cheese Banana Bread!

Alright, so I've definitely been having my share of fun with this next recipe...using it to make bread....muffins...adding chocolate...glazes...you get the picture!

So the other day, I had a terrible craving for pancakes, but I wasn't feeling too well and didn't feel like whipping them up from scratch, so it was off to the grocery store for me to track down a vegan pancake mix. I stumbled across Aunt Jemima's Whole Wheat Blend mix, saw that it was vegan and brought it home. Well, by the time I got home, this Gemini mind of mind had changed and didn't want pancakes anymore! So now I have this box of pancake mix that, unless I do SOMETHING with it, will sit in my pantry from now until eternity. So, I started rummaging around the kitchen looking for something to do with it, and let me tell you, not only did I have major success, but everyone I work with was absolutely salivating over these muffins they were so delicious! So without further blabbing from me, here's the super-easy recipe!

Danielle's Cream Cheese Banana Bread (or Muffins, your choice!)

2-3 bananas, ripe
8 oz. (1 container) Galaxy Cream Cheese Alternative
2 egg replacers (I use Orgran Gluten-Free No-Egg but I know lots of people like Ener-G too)
1/4 c. brown sugar
1/4 c. vegan white sugar
2 c. Aunt Jemima's Whole Wheat Blend Pancake Mix
1 tblsp. Cinnamon
Chocolate Chips (Optional)

Preheat Oven to 350.

Soften the cream cheese and mix with the sugars until smooth and creamy. Add in your bananas and your "eggs" and mix until smooth and well incorporated. Add in pancake mix, cinnamon, and anything else you care to add (walnuts, chocolate, etc.) and mix well.



Pour into breadpan or muffin pan. For one loaf of bread, bake for 45-50 minutes. For muffins, bake for 18-20 minutes.

Enjoy!


(For the glaze that I made on the muffins, I used 1 c. vegan confectioners sugar (I find it at Whole Foods) and mixed it with 3 tablespoons of organic apple juice....delish!)




Nutrition Facts Per Serving (surprisingly low-cal!)

Calories: 186
Sodium: 415 mg
Fat: 6g
Protein: 3g
Fiber: 3g
Carbs: 29g

Easter Breakfast Tarte

Simply Delicious!

Let me preface this with the fact that this is probably one of THE easiest recipes you'll ever make, and yet it will make you the superstar of any brunch you bring this to! It's simple, and you can use any flavor fruit preserve in it that you like for a different flavor.

Boysenberry Cream Cheese Breakfast Tarte

1 roll of Pillsbury seamless dough (yes, it's vegan! And if you can't find it, their croissant dough works fine, too)
Boysenberry Preserves, or whatever flavor jam or preserve you choose
Galaxy Vegan Cream Cheese


Way Better than Tofutti!!!

Preheat oven to 375. On a cookie sheet, place wax paper down to avoid the tarte sticking to the pan. Roll out dough into a long rectangle onto the wax paper. On one half, spread the Galaxy Cream Cheese evenly throughout. On the other half, spread evenly your fruit preserves.




Fold in half the long way, and poke holes in the top with a fork. Press the edges closed so all the yummy goodness doesn't seep out while baking.



Place in the oven, and let bake for 12 minutes, until the crust is a golden brown. Let cool, and serve!

Told 'ya it was simple and delicious!!!