A delicious moist no-kneading required bread perfect for dessert. In time for the holiday season I share my twist on the traditional banana bread recipe.
Ingredients: 2 cups of mashed bananas (typically 5/6), 1.5 cups of sugar, 1 cup of oil, 4 eggs, 3.25 cups of flour, 0.50 cup of dark cocao, 2 tsp of baking powder, 1.5 tsp of baking soda, 0.25 tsp of cinnamon powder, 0.25 tsp of cardamon powder, pinch of salt, 5 tbsps of chopped cashew nuts, 4 tbsps of chopped flame rasins, plus chopped almonds for the top.
Mix in one bowl the bananas, oil and sugar and all the other ingredients in a second bowl. Add the dry ingredients to the wet, folding it in. Pour batter into an 8 x 12 pan, and sprinkle crushed/chopped almonds on top. Bake in pre-heated oven at 360 degrees for 40 minutes Check with a toothpick to make sure bread has finished baking – nothing sticks to the pick – before removing from oven
Note: I put wax paper down first, before adding batter to the baking pan, so that it is easy to remove the finished product.
Ingredients:2 2/3 cup wheat four, 1/3 cup gluten, 2 tsp brown sugar, 2 slightly heaped tsp yeast, 1/3 tsp salt, 5 tsp oil, water as needed
Warm up some water in a bowl, and add 1 tsp brown sugar, 1 tsp wheat gluten, 1 tsp wheat flour. Dip finger to make sure water is luke warm. Add yeast. Let sit until the surface is covered with reacted yeast and bubbles. It usually takes couple minutes. Add this mixture to remaining dry ingredients in a large bowl. Knead, adding water as necessary until all the flour is incorporated and dough stops being sticky. Add 5 tsp oil and then knead until oil in incorporated. Total time from adding liquid to dry ingredients to final dough is usually under 30 minutes.
Cover bowl and put in luke warm oven (I heat oven for a minute or two) to rise. After an hour take out, put in oiled baking pans (you can make little more than a loaf or buns) and put back in oven to rise for 45 minutes. Remove, preheat oven to 350, then bake for 25 minutes.