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. 

Avocado Whole Wheat Bread

This is just not an another bread. This is very unique in two ways. First, this recipe is a brain child of mine. Secondly, This bread was baked with very little fat (from Butter / Oil)

In Tamil Nadu, Avocado is known as Butter Fruit. When I used to make avocado protein shake for my son, I realized avocado consistence is pretty close to soft butter. Hence, thought of substituting avocado for butter.

Earlier, I used avocado in cookies (Avocado Chocolate Cookies) and I am quite satisfied with the end product. But, in bread……..?  Unlike cookie, bread needs to be soft, sponge and moist. The fats (from butter / oil) are responsible for these characteristics. 

By experimenting with avocado, I gained confidence and decided to bake bread with (my last) avocado left in the fridge. (After scooping the fruit, I had thrown the skin. Thinking I won’t post this here. Because, not sure about the end product / result. Hence, I do not have any avocado or even a skin for photograph) 

Needless to say, the bread came beyond my expectations and very glad to share with you.

Ingredients: 1 big avocado (pitted) and mashed      ;      1 cup of warm low fat milk     ;    3 tbsp. of olive oil        ;       4 tbsp. of sugar     ;     2 tsp of instant yeast    ;     3/4 tsp of salt    ;      3 cups of whole wheat flour

Procedure :  In bowl add warm milk, sugar, yeast, salt and mix it well. 

Now, add oil, mashed avocado and mix with the yeast mixture. Now, add flour little by little to the mixture to form soft and sticky dough. 

Transfer the dough into a greased bowl and cover with a damp cloth for about 1 ½ hour or until double in size. Gently deflate the dough and roll into a loaf pan and cover with a damp cloth for about another hour. 

Transfer the loaf pan into a pre-heated oven and bake at 180°c for 40 min or till done. Finally brush with melted low fat butter for brown crust.