Do you often find yourself with overripe bananas sitting on your kitchen counter, unsure of what to do with them? Say goodbye to wasted bananas and hello to delicious homemade bread with this simple and nutritious recipe! With no kneading required and no added sugar or milk, this bread is not only easy to make but also a healthier alternative to traditional loaves. So let’s dive into this banana-filled adventure and transform those ripe bananas into a delightful treat for the whole family!
Ingredients:
- Ripe bananas: 2 (peeled, approximately 280g)
- Active dry yeast: 3g (1 teaspoon)
- Salt: 3g (1/2 teaspoon)
- Egg: 1
- Bread or all-purpose flour: 350g (2 cups + 1/3 cup)
- Unsalted butter: 28g (2 tablespoons)
- Raisins: 80g (1/2 cup)
Instructions:
- Prepare the Bananas:
- In a mixing bowl, mash the ripe bananas using a fork until smooth and creamy.
- Activate the Yeast:
- Add the active dry yeast to the mashed bananas and stir to combine. Let it sit for a few minutes to activate the yeast.
- Mix the Ingredients:
- To the banana-yeast mixture, add salt, a whole egg, and unsalted butter. Mix well until all the ingredients are evenly incorporated.
- Incorporate the Flour:
- Gradually add the bread or all-purpose flour to the wet ingredients, stirring continuously until a sticky dough forms.
- Add the Raisins:
- Gently fold in the raisins into the dough until they are evenly distributed.
- Let the Dough Rise:
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape the Dough:
- Once the dough has risen, gently punch it down to release the air bubbles.
- Transfer the dough onto the prepared baking sheet and shape it into a loaf or desired shape.
- Bake the Bread:
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and Enjoy:
- Remove the bread from the oven and let it cool on a wire rack for a few minutes before slicing and serving.
Cook’s Notes and Variations:
- Nutty Twist: Add chopped nuts such as walnuts or pecans for extra crunch and flavor.
- Chocolate Lover’s Dream: Fold in chocolate chips or chunks for a decadent chocolate banana bread variation.
- Vegan Option: Replace the egg with a flaxseed or chia seed egg for a vegan-friendly version of this bread.
Frequently Asked Questions (FAQs):
- Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you may need to adjust the quantity used and skip the activation step.
- How should I store the leftover bread? Store any leftover bread in an airtight container or resealable plastic bag at room temperature for up to 2-3 days. You can also freeze the bread for longer storage.
- Can I omit the raisins or substitute them with other ingredients? Absolutely! Feel free to omit the raisins altogether or replace them with dried cranberries, chopped dates, or even shredded coconut for added texture and flavor.
Keto and Low-Carb Versions:
For a keto or low-carb version of this bread, you can experiment with alternative flours such as almond flour or coconut flour and use a sugar substitute like erythritol or stevia instead of bananas and white sugar.
With this no-knead, no-sugar, and no-milk banana bread recipe, you can turn those overripe bananas into a delightful homemade treat that’s both delicious and nutritious. Whether enjoyed fresh out of the oven or toasted with a smear of butter, this bread is sure to satisfy your cravings and warm your heart. So the next time you find yourself with a surplus of ripe bananas, don’t let them go to waste—bake up a batch of this super soft and healthy bread and savor the flavors of homemade goodness
