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Whole wheat yeast banana bread

Whole wheat yeast banana bread

A fail proof banana bread recipe using yeast.
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Servings: 8
Course: Appetizer, Breakfast, Party Food, Snack
Cuisine: American, International
Ingredients Method Notes

Ingredients
  

  • 3 Ripe Banana
  • 2 Egg
  • 6 cups Whole wheat flour
  • 14 gms Yeast
  • ½ to 1 cup Raw sugar
  • ½ tsp Salt
  • ¾ cup Milk

Method
 

  1. Warm the milk. Add the yeast mix. Keep aside for 5 minutes.
  2. In a blender add banana and eggs. Blend them together until you get a smooth paste.
  3. In a mixing bowl, add flour, salt, sugar and mix them well.
  4. Now add yeast mixture and banana-egg mixture to the flour and mix well.
  5. Knead until it forms into a dough. Keep this aside covered for 45 minutes. This will ensure the proofing.
  6. After 45 minutes, divide them into 3 portions and knead one more time.
  7. Keep them in the lined loaf tins. Keep aside covered for 45 minutes.
  8. Steam cook in a steamer for 30 minutes.
  9. Allow it cool down to normal temperature in a wire rack.
  10. Slice them with a sharp knife.
  11. Serve with your favourite jam, spread.

Notes

  • Sugar quantity can be increased as need.
  • The bread can be eaten as alone as it contains enough sweetness from sugar and banana.
  • The eggs can be replaced with egg replacer or flaxseed meal for a vegetarian version.
  • 3 cavendish bananas are used in this banana bread recipe.
  • I used banana bread tin to steam cook.
  • The whole wheat can be replaced with whole wheat pastry flour, artisan flour.
  • The whole wheat flour makes the bread dense.