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Author Notes: A nice loaf of bread with a hint of banana good for all sorts of sandwiches and toast and just plan eating. —Colleen Stem
Makes 1 loaf
- 2 1/4- 2 1/2 cups all purpose flour
- 1 cup whole wheat with bran flour (plus a little more for kneading
- 2 ripe bananas
- 2 teaspoons yeast (or 1 packet)
- 2 teaspoons salt
- 2 tablespoons vegan butter or regular butter
- 1 1/2 cups warm water
- Peel bananas and blend them into a smooth puree. Add enough warm water to the banana mixture to equal 2 cups of liquid. Add the yeast and earth balance to the puree and mix until fully incorporated. Let sit for a few minutes to active yeast.
- Whisk together the flours (start with the lesser amount) and salt in a large bowl. Dump the wet mixture into the bowl and mix together with a dough whisk or wooden spoon until you can no longer mix. If the dough is really wet, add in the other 1/4 of flour. Dump dough out onto a lightly floured surface and knead dough for about 10 minutes.
- Place in a clean greased bowl and cover with plastic or wax paper and a towel and place in a warm place to rise. Depending on how warm your place is, it will take about 1 to 1 1/2 hours to double in size. Once risen, dump onto counter, shape into a log and place into a greased loaf pan. Cover again with plastic or wax paper and set to rise again for about 1/2- 45 minutes or until the dough forms a dome over the pan. Preheat oven to 350.
- When dough is done second rise, stick it into the preheated oven and bake. It should be in there for about 50 minutes, but check at 45 for a deep golden color and a internal temperature of 190. Once done, remove from oven, gently remove from pand and set on a wire rack to cool completely. Once cooled you can go for it.
- This recipe was entered in the contest for Your Best Recipe with Bananas or Plantains