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Banana Bread with Mix Berry Compote from Epcot Center

Filed Under:

baking, Desserts

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Folks with dietary restrictions or certain dietary lifestyles can end up looking high and low for yummy food options while on vacation. Disney does a wonderful job at having tons of offerings for a variety of dietary and allergy needs. This recipe from The Unofficial Disney Parks EPCOT Cookbook by Ashley Craft (pictured above) is plant-based and completely vegan! Even if you aren’t vegan or dairy intolerant, anyone can enjoy this incredible dessert.

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Banana Bread with Mixed Berry Compote from The Unofficial Disney Parks EPCOT Cookbook by Ashley Craft | Didn't I Just Feed You Podcast

Banana Bread with Mix Berry Compote


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  • Author: Ashley Craft
  • Yield: 8 servings 1x

Description

Folks with dietary restrictions or certain dietary lifestyles can end up looking high and low for yummy food options while on vacation. Disney does a wonderful job at having tons of offerings for a variety of dietary and allergy needs. This recipe from The Unofficial Disney Parks EPCOT Cookbook by Ashley Craft is plant-based and completely vegan! Even if you aren’t vegan or dairy intolerant, anyone can enjoy this incredible dessert.


Ingredients

Scale

For Banana Bread:

3 large overripe bananas, peeled
1/3 cup vegan butter or margarine, melted
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1/3 cup granulated sugar
1 3/4 cup all-purpose flour

For Mixed Berry Compote:

1 cup fresh blueberries, divided
1 cup fresh raspberries, divided
1 cup hulled and quartered strawberries, divided
1 tsbp pulp-free orange juice
1 cup granulated sugar

For Whipped Topping:

1/2 cup aquafaba (garbanzo bean water)
1/8 tsp cream of tartar
1 tsp vanilla extract
3/4 cup confectioners sugar


Instructions

To make Banana Bread:

  1. Preheat the oven to 350. Line a 9″x5″ loaf pan with parchment paper
  2. Place bananas in a stand mixer or medium bowl and mash until soft and mushy. Add butter, baking powder, baking soda, salt, vanilla, and sugar. Mix until; just incorporated. Pour batter into the prepared pan.
  3. Bake 40-50 minutes until a knife inserted in the center comes out clean. Set aside in pan.


To make Mixed Berry Compote:

  1. In a small saucepan over mediumn0hugh head, add 1/2 cup of blueberries, raspberries, and strawberries. Add orange juice and sugar. Use a masher or wish to stir and mash the fruit. Once the mixture comes to a boil, add the remaining fruit and gently stir to incorporate. Remove from heat. Pour through a sieve to remove some of the moisture and set aside.

To Make Whipped Topping:

  1. Pour aquafaba and cream of tartar into clean blow of stand mixer fitted with whish attachment and whip until foamy, about 2 minutes. Add vanilla and confectioners sugar and whip until soft peaks form, about 2-4 minutes.

To Assemble:

  1. Place 1 slice of Banana Bread on eight serving places and top with a spoonful of Mixed Veery compote and a scoop of Whipped Topping.
  2. Serve immediately

Notes

  • Leftover Banana Bread can be sealed in a bag at room temperature for 3 days.
  • Mixed Berry Compote can be placed in a sealed container in the refrigerator up to 1 week.
  • Whipped Topping can be stored in a sealed container in the freezer up to 3 days
  • If you don’t have dairy sensitivities, whipped topping, whipped cream or even ice cream are wonderful garnishes for this dish.

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