I love banana bread. But I’m tired of just the same old Banana Bread. So I thought I would it up a little bit and use yeast instead of baking soda and baking powder. Lucky for me, it worked out splendid. So here is the recipe.Its soft and hearty, with a delicious cinnamon swirl great for breakfast or a midngiht snack.Top with PB, nutella (vegan), or jsut some buttery spread.Enjoy
What you need:
- 4 Bananas, very ripe, or frozen then thawed
- 1 package active dry yeast
- 1/4 cup soy milk, warmed
- 3 cups flour (I use a 50/50 AP/Whole Wheat mix)
- 1/2 non-dairy butter, room teperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup dried apricots, chopped
- 1/4 cup dried bing cherries
- 1/4 cup dried figs, chopped
- 1/4 cup shelled pistachios
- 1/4 cup walnuts, chopped
- 3 Parts Brown Sugar
- 2 Parts Cinnamon
- 1 Part Allspice
- 1 Part Cloves
- 1 Part Nutmeg
- 1 Part Cardamom
- Place peeled bananas in a bowl and microwave on high for roughly three minutes until the liquid has been extracted. Strain bananas.
- Dissolve yeast in warmed soy milk with a teaspoon of sugar, set aside until foam has doubled in size.
- In a separate bowl cream together bananas, butter and sugar.
- To the bowl add the yeast mixture and combine.
- Add the flour, 1 cup at a time until completely combined.
- Fold in dried fruit and nuts.
- Knead dough four two minutes then place in a greased bowl an allow to rise for an hour.
- After rise, place dough on a floured surface and flatten until about 1 inch thick.
- Sprinkle sugar and spice mixture on dough and roll dough up to create a swirl in the loaf.
- Place dough in a loaf pan and place in a warm oven for 30 minutes to proof.
- After proof Pre-Heat oven to 350F, butter the top of the loaf and bake for about 45 minutes until browned on top.
- Cool on rack and enjoy!