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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.