Thank Banana's its Friday....
Wholemeal Banana Soda bread
This weeks "Thank Banana its Friday" recipe is for a healthy wholemeal banana soda bread. It's bit of a mouth full to say!!!! Greed was my main motivation for creating this recipe. I just kept dreaming of peanut butter spread over warm toasted banana bread mmmmm.
It was so good I had it for lunch, whats not to like.
1. It counted towards one of my 5 a day fruit & veg.
2. The peanut butter is full of protein
3. The wholemeal is a heart healthy grain.
I went one step further and covered the top with sliced banana's mmm. I had planned to take a picture, but I really couldn't wait to eat it.
I've made Banana Scones in the past, so I knew the recipe should work when converted to a wholemeal soda bread. I made it totally dairy and egg free, and to give it a lighter crumb I used 1/2 wholemeal 1/2 plain white flour. You could make it will 100% wholemeal or 100% plain flour, it just depends on your individual taste. That's what home baking is all about, making something that's perfect just for you.
Vegan Banana Wholemeal Soda Bread
150 g/ 5 oz wholemeal flour
150 g/ 5 oz Plain white flour
1 tsp Salt
1 tsp Bicarbonate of soda
2 Ripe Banana's - mashed
4 tbsp Soya yogurt
Soya milk
- Pre-heat oven too 200 Celsius, grease and line a loaf tin.
- Add mashed banana and soya yogurt to a jug and mix.
- Top up with enough soya milk to measure 200 ml and whisk together.
- Weight out flour and add salt along with the bicarbonate of soda.
- Make a well in the centre of the flour and pour wet ingredients into the bowl
- Use a knife to combine them together, then switch too your hands to form a wet dough
- Transfer to the loaf pan and level off
- Place in oven and bake for 40 - 50 Min's, check with a toothpick or skewer to see if the centre is baked.
- Cool in the loaf tin for 10 Min's then move to a wire cooling rack.
You need to leave the bread to cool before slicing into it or it will crumble. Then enjoy xxx
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