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Saturday, May 10, 2014

Yeast Breads ~ No Knead Banana Bread

Event: Blogging marathon #40
Theme: Yeast based breads

We rarely run out of bananas as my husband keeps bringing them during each and every grocery trip. It is a fruit neither appreciated nor shunned at my home and somehow there are always a couple of bananas at the end, left hanging onto the stand. When the left overs are on their way to get overly ripened and attract fruit flies, I have to shrug off my lethargy and go search for recipes. Those kind of recipes where the final dish is appreciated by the majority of the family without an inkling about what went into it. In other words, baking does the trick most of the times. This time I was left with some more even after I had made muffins. And besides that, at the last minute the bulb went on that I had selected yeast breads as my theme for this week's marathon. I therefore went hunting for yeast based banana bread recipes so that I can kill two birds with one stone.
I ended up here during my quest and used the cardamom flavored rolls' recipe to bake a loaf. If you are looking for a bread with subtle banana flavor and a hint of sweetness, then this is the recipe you may like. It is not that sweet, quick bread kind where you dig into crunchy bits of walnuts with the goodness of banana flavor oozing from it. It is out and out a plain kind bread with perfect texture and goes well with a jam / jelly / Nutella spread. I would suggest to skip the cardamom if you are planning a loaf. Some how I didn't find the cardamom and the jam (or whatever spread you prefer) flavors jelling well. 
A very easy bread to put together manually and the fun part is you don't even need to knead. One would just need to combine all the ingredients in a mixing bowl and leave it to rise. It's that simple and quick - done under 5 minutes and cleanup is a cinch.

Ingredients: (1 loaf / 8 rolls)
1.5 tsp dry active yeast
3/4 tsp salt
3/4 tsp sugar
1/2 cup lukewarm water
1/2 buttermilk or 1/2 cup milk + 1/2 tsp vinegar
1 cup mashed bananas
3 & 1/4 cups all purpose flour 

* If using milk and vinegar in place of buttermilk, combine both and leave aside for about 3 -4 minutes.
* Combine everything except the flour in a big mixing bowl. 
* Then add the flour and just mix well to combine. The resulting dough would be on a sticky side. 
* Cover and leave it to rise in a warm place for about 2 hours or until it doubles and collapses.
* Grease a loaf pan and transfer the dough to it. Cover the pan with a wet towel and leave aside to rise again for about 45 to 60 minutes.
* This recipe was originally for rolls. If you are planning to make rolls, refrigerate the dough for about 30 minutes so that it would be easy to handle while rolling them. Divide the dough into 8 portions, dust the working surface and shape them into rolls. Arrange the rolls in a greased cake pan, cover and allow to rise again for about 45 minutes.
* Preheat the oven at 350 deg F or 180 deg C. Bake for about 35 - 40 minutes till done and golden brown. Remove, cool and slice the loaf.


Srivalli said...

Wow Suma, the loaf looks fantastic..I am glad you took up this theme, I badly need a banana bread/cake that doesn't taste too much of the fruit..I have the same problem as well..bananas are constant table companions and often tend to get unnoticed..this will surely be a great way to include them!

Ms.Chitchat said...

Have tried banana cake,love the flavor of banana. This bread looks so soft and spongy. Bookmarked.

Rafeeda AR said...

wow... these look so soft... must have tasted delicious as well...

Priya Suresh said...

No kneading bread are my favourite, bread looks fantabulous.

Varadas Kitchen said...

I am always looking for recipes to use up ripe bananas too. This is a nice one.

vaishali sabnani said...

Wonderful. .would love to try this super moist bread..incorporating bannanas makes it healthy too.

Farin Ahmed said...

Banana bread looks so moist dear!!!

nandoos Kitchen said...

nice way to use up the ripe bananas.. Will give this a try..

Pavani N said...

Yummy looking banana yeast bread. We have bananas in the house ALL the time and this will be something I will try some time soon.

Sandhya Ramakrishnan said...

Such a lovely texture to the bread. I have never made yeasted bread with bananas...Should give this a try!

Harini-Jaya R said...

Oh one more yummy way to use up leftover bananas. I am always looking for them.

Jayanthi said...

Its the same story in our house too....somehow Banana bread without too much fruit flavor is always welcome. The loaf looks perfectly done.

Archana Potdar said...

Bookmarking this banana bread. Will have to hide the banana from kiddo as she loves them.

Dennie said...

I used bread flour and reduced the yeast to 1/4 teaspoon. Increased the amount of banana to 1 1/2 cups, gives a much more banana taste. Spread with honey this is fantastic.

Kalyani said...

Made this for the bakeathon Suma, with some variations. Thanks for a great recipe .. will post the recipe with a linkback to this post :)