Saturday, April 27, 2013

Yeasted Banana Bread


My husband is not prone to hyperbole. So when I baked yeasted banana bread for final exams on Thursday night, leaving a loaf at home for Zach to try while I was in class, I expected his usual thoughtful and analytical recipe review the following morning.

Let me reiterate, Zach is not prone to hyperbole. Especially not at 5:30 in the morning.

The first thing he told me upon awakening?

"That's the best bread I've ever had in my entire life."

Hear that folks? The Best Bread. I'm feeling pretty darn proud.

This yeasted banana bread really does excell in all settings. It has the beautiful texture of a yeast bread with the rich flavor anda moistness of a classic banana bread. It's just slightly sweet, and perfect for breakfast toast, peanut butter sandwiches, and paired with savory appetizers like goat cheese topped with spicy mustard.

Yeasted Banana Bread

1 cup lukewarm soymilk
3 cups white whole wheat flour
2 tablespoons vegan buttery spread
2 1/4 teaspoons rapid-rise yeast  
1 teaspoon salt
2 tablespoons agave nectar
1/3 cup turbinado sugar
1 medium-sized ripe banana, mashed

Combine all the ingredients in a large mixing bowl, mixing with a spoon to form a shaggy dough.

Transfer the dough to a lightly greased bowl, and allow it to rest in a draft-free area for 1 hour.

Transfer the dough into a lightly-greased 9x5" loaf pan. Spray a sheet of plastic wrap with non-stick spray, and cover the bread pan. Allow the dough to rise in a draft-free area for 45-60 minutes.

Meanwhile, preheat the oven to 350 degrees. Bake for approx 40 minutes, until an instant-read thermometer inserted in the center reads 190 degrees. Cool in the pan for 10-15 minutes, then turn out on a wire rack to cool completely.

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1 comment:

Ashley Bee said...

Never had it with yeast! Sounds intriguing...