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Category: bread

Peanut butter and banana sandwiches are, by far, my favorite lunch/breakfast in a pinch. The flavor combo cannot be beat, especially if you have that perfectly ripe banana (the first day all the green is gone). I much prefer slightly under ripe bananas to over ripe…unless they are for banana ice cream!

I always get weird looks when I go to the grocery store because I usually pick 1 banana from  4 or so different bunches, all about 1 day riper than the next. That way every day you have a perfectly ripe banana! …. Yes, I know I’m a crazy foodie… but it’s a good idea right?!

yeated-banana-bread2

By now you may begin to understand my obsession with bananas, so you can only imagine how excited I was to come across this recipe for yeasted banana bread. Before I owned the Spilling the Beans cookbook I used to go to Chapters just to read the recipes in it. I would sit and secretly(or not so secretly) take pictures of all the recipes I couldn’t wait to make, including this one! …. I know, crazy foodie in me coming out again.

This bread is heavenly. You get that delicious, mouth watering, all-consuming smell of freshly baked bread filling your kitchen, and there’s bananas baked right in it!! Toasting it and slathering it in Nutella natural peanut butter just takes it to a whole other level. Plus, it also has beans pureed into the dough to make it an extra satisfying snack that will keep you full longer.

Have I convinced you to make it yet???? … I thought so.

Here’s the recipe…

 

yeasted-banana-bread

Yeasted Banana Bread

Source: Spilling the Beans

Ingredients:

  • 1/4 cup honey
  • 2 tbsp butter (organic, grass fed is best!)
  • 1 cup rinsed and drained canned white beans (half a 19 oz can)
  • 2 large, very ripe bananas
  • 1 large egg
  • 2 + 1/4 active dry yeast (make sure it’s not passed the best before date!)
  • 3 + 1/2 – 4 cups all purpose flour ( I used 1 cup WW )
  • 1/2 tsp salt
  • 3/4 tsp ground cardamon
  • 1 egg lightly beaten with 1 tsp water
  • course sugar for sprinkling (optional)

 

Directions: (they are long but it’s worth it!)

  • Turn the oven on to it’s lowest temperature and let it heat for 5 min, and then turn it off
  • Melt the honey and butter in a small saucepan; let cool briefly
  • Puree the bananas, beans, and honey mixture in a food processor, add the egg and process until smooth
  • Transfer to a large bowl, sprinkle the yeast over top and stir well
  • Add one cup of flour to the banana mixture and stir until well combined, add another cup of flour, the salt, and the cardamon and mix well. Continue adding flour, when the dough becomes too stiff to stir turn it out onto a clean counter top and knead it. Keep adding flour until the dough is smooth and not as sticky (it will be a little stickier than the standard yeast dough)
  • Wash, dry and lightly oil the bowl. Place the dough in the bowl and turn to coat with oil. Cover with a clean, damp tea towel, and let rise in the oven until the dough is doubled in bulk, about 1.5 -2 hours (but check it earlier just in case!)
  • When the dough has risen, divide it into 3 equal portions. The dough will deflate a lot by itself but don’t hasten or further that – you want it to stay light.
  • With floured hands, form a piece into a long, thin rope (once you have it roughly oblong, hold it up and squish it down vertically – like your trying to squish water out of a rope). You’ll want each piece to be about 15 inch long.
  • Braid the ropes together, and carefully transfer the bread to a well buttered baking sheet, tucking the frayed looking ends under
  • Preheat the oven to 350 F about 45 min after this point
  • Cover the braid with a piece of parchment or oiled plastic wrap and let rise for another 1 – 1.5 hours. The dough should yield softly if you press a finger into it, and the indent should remain
  • Brush the egg wash over the bread, then sprinkle generously with course sugar (if using)
  • Bake the bread for 40-45 min in the preheated oven, until golden, when gently lifted it should sound hollow when taped on the bottom. The bottom crust will become quite browned.
  • Cool on a wire rack

ENJOY!! :)

This a great recipe for a lazy Sunday around the house, let me know how it turns out if you make it! I love to hear about your kitchen adventures.

As promised in my previous post, 4 Ingredient *No Knead* Bread. I tried a similar (almost just as easy) recipe that added pureed white beans and 2 cups of whole wheat flour. It bumped up the nutrition and the flavor, I LOVE it! This will definitely be a new staple recipe for me. This combination also makes this bread a source of complete protein, great for vegetarians!

… sadly, this time I didn’t get a house filled with delicious fresh bread smells as my housemates oven is brand new and is burning off that new oven smell every time you turn it on (on the plus side it’s a VERY nice oven)! Even so, the bread turned out great. You can’t taste the beans at all, so if you live with a “bean-hater” as I currently do this is one way to get them to eat ’em!

No Knead Bean Bread

Slightly adapted from: Spilling the Beans

Ingredients:

  • 1 cup or 1/2 a 19 oz can of drained and rinsed white beans (I use white kidney beans)
  • 2 cups whole wheat flour
  • 1 cup all purpose flour, plus more for dusting
  • 1/2 tsp dry active yeast
  • 1 tsp salt

Directions

  • Blend beans with a 1/2 cup of water until smooth.
  • In a large bowl, whisk together the flour, yeast and salt. Add the pureed beans along with 1 cup of water and stir until blended. The dough will be sticky. Cover the bowl with plastic wrap and let it rest on the counter for 18 – 24 hours. The dough is ready when it’s surface is dotted with bubbles.
  • Flour a work surface and place the dough on it. Sprinkle the dough with a little more flour, fold it over onto itself once or twice, then roughly shape it into a ball. Generously coat a cotton towel (preferably a smooth one) with flour. Place the dough on the towel and dust with more flour. Fold the towel over the bread or cover it with another cotton towel and let it sit for another hour or two (mine sat for 2.5 hrs and it was fine).
  • While the bread is resting, preheat the oven to 450 F. Put a 6-8 quart heavy covered pot (cast iron, enamel, pyrex, or ceramic) into the oven as it heats (I just used the inside of a crock pot and used tin foil as a lid). When the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and (nicely) flop the dough over into the pot. Cover and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes until golden brown.

I LOVE baking bread, if not solely for the way it makes my house smell. It’s intoxicating. But, sometimes I don’t feel like spending all day devoted to kneading and rising the dough…this bread (thanks to my cousin Laura for the recipe) is the perfect solution. I was actually a little amazed it work out so well and it was so easy!

I wanted to try it out plain and simple my first time, but next time I make it I am going to add in pureed white beans and use half whole wheat flour to boost the nutritional value and fiber. The recipe including those additions is from my favorite cook book: Spilling the Beans. (*UPDATE*- I tried Spilling the Beans version of no knead bread )

Start by mixing the dry ingredients (recipe to follow) in a bowl, then add the water and stir with a wooden spoon to get a kinda sticky and shaggy looking ball like this…

Cover it with plastic wrap and let it sit for about 12-18 hours… until it looks like this….

It was pretty sticky, so I dusted the top with some flour so I could handle it better and gently gathered it into a bit of a ball and plopped it out of the bowl into the greased, hot casserole dish (I don’t have a dutch oven so I just used the liner of my crock pot and covered it with tin foil).  Then I threw it in the oven and vuala! 30 min later I was greeted with amazing smells and this…

…. now I just need some butter!

4 Ingredient – No Knead- Bread

3 c flour – all purpose
1 1/4 tsp salt
1/4 –  1/2 tsp active dry yeast
1 1/3 c water ( I had to use a little more)

Mix ingredients together in a bowl. Put saran wrap over top of bowl. Let if rise for 12-18 hours.
Preheat oven and pot/Dutch oven to 400 F
Add a bit of oil or butter to bottom and sides of pot.
Put bread dough in. It’s pretty sticky. I never try to form it I just plop it in the pot.
Bake 20 min covered. If not golden brown take lid off and bake 10 more minutes.

Coconut Banana Bread

4 COMMENTS

Frozen, black bananas flying out at me every time I open the freezer is a clear sign that it’s time to make banana bread.

I have made some pretty good banana bread lately but this one is my favorite! I love the tropical flavors of the banana and the coconut together. Coconut is a source of fiber, protein, phosphorus and vitamin B6.

Coconut’s/coconut oil’s nutritional value is a bit of a controversial topic. Some say it’s nutritional gold, while others strongly disagree. Here’s a good article on the topic.

To make this bread into more of a treat add chopped dark chocolate and roasted pecans or coat it with a lime/lemon glaze (1/2 cup powdered sugar + 1.5 tbsp fresh squeezed lemon/lime juice).

Recipe Adapted from: Cooking Light

Yield: 1 loaf, 16 servings

Ingredients

  • 2 cups all-purpose flour (use half whole wheat flour to up the fibre)
  • 3/4 teaspoon baking soda
  • 1 tsp cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup olive or canola oil
  • 2 large eggs, lightly beaten
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup plain low-fat yogurt or Greek yogurt
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 4 tbsp flaked unsweetened coconut (use sweetened if you prefer it sweeter)

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, sugar, baking soda, and salt, stirring with a whisk.

Mix oil and eggs. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; mix just until moist. Gently stir in 1/2 cup coconut. Spoon batter into a greased 9 x 5-inch loaf pan; sprinkle with 4 tablespoon coconut (or how ever much you like, lots is good!). Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean (may take longer). Cool in pan 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.



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