Vegan Banana Bread

Whenever I post the Vegan recipe, there is a considerable increase in the traffic. I don’t know the reason behind. Not just for the traffic, I am posting a vegan recipe again. This one for my vegetarian friends those who always ask for egg less cakes and bread recipes. 

Ingredients  :      1 banana mashed    ;     3/4cup of coconut milk      ;     1/4 cup coconut oil      ;     1/4 cup of sugar      ;     1/8 cup of warm water      ;     1 tsp of instant yeast   ;      1 ½ cup of whole wheat flour       ;      1 ¾ cup of all purpose flour    ;      1 tbsp of salt      ;    1 tbsp. of coconut milk (for brushing)  

Procedure :        In bowl add coconut milk, warm  water, sugar, yeast  and mix well.  Add salt, mashed banana, coconut oil, whole wheat flour and mix well. Add the all purpose flour little by little and knead until it become smooth and elastic dough but, not sticky. 

Shape it into a ball and place it in an oiled bowl and cover with damp cloth for about 2 hours or till it become double in volume.  Gently deflate the dough and shape the dough into a greased loaf tin or braid it. (It’s up to you to decide how many braided you need) cover the loaf with damp cloth for about an hour for a second raise. 

Add little sugar in 1 tbsp. of coconut milk (non vegans can add 1 tbsp. of honey instead of sugar) mix well and brush it on the top of bread. Transfer the loaf pan into 180°C pre-heated oven and bake for about 40 to 50 minutes or till the bread is nice brown on top and sounds hollow when tapped. 

Yeasted Banana Sandwich Bread

 

Thanks to Aparna for introducing this pretty simple, wonderfully flavored, slightly sweet sandwich bred for this month challenge at We Knead To Bake #31. The original recipe adopted from kingarthurflour. 

Ingredients:   2 cups of whole wheat flour     ;     1 cup of bread flour   ;     3/4 cup of lukewarm milk     ;       25 gms of soft butter    ;     2 tsp of instant yeast      ;      1 tsp of salt       ;     1 tbsp of honey     ;     2 med- sized banana chopped ( about 1 ½ cups )      ;    1/4 tsp of powdered cardamom     ;     1/8 cup of chopped walnuts 

Method:   Add all the ingredients except the milk, in a large bowl and gentle whisk for a while and add 3/4 cup of milk and knead until to get shaggy dough. Add more milk to get right dough consistency.

Knead further by hand until to get a soft, smooth and elastic dough but, not sticky. Shape it into a ball and place it in an oiled bowl and cover with damp cloth for about 1 1/2 hours or 2 hours or till it become double in volume.

Gently deflate the dough and shape the dough into a greased 8 1/2" x 4 1/2" loaf tin and cover the loaf with damp cloth for about an hour or it raise almost at the edges of your loaf tin.

Brush the dough with  little milk and sprinkle with little oats and Bake at 180°C pre-heated oven for about  40 to 50 minutes or till the bread is nice brown on top and sounds hollow when tapped. 

Allow it to cool completely before slicing it. The aroma of bread with cardamom and banana is divine.