1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a microwave-safe cup, warm the milk for 25 seconds (to lukewarm).
In a medium-sized bowl, sieve together whole wheat flour, and bread flour, and add all the dry ingredients. Set aside.
Smash the banana in a small bowl and mix it with the milk.
Combine banana and flour mixtures, and knead well like the chapati dough. If need be, add some water.
Now cover the bowl and keep it in a warm place for at least 1-2 hours or until the dough rises to double its size. This will be the first proofing.
Once the dough is doubled in size, uncover the bowl and knead again. Divide the dough into four parts and shape them into small rolls or loaves.
Spray the baking tray with cooking oil spray and place the rolls 2 inches apart. Cover the tray and let it sit for another 30 minutes or until the dough rises to almost double its size. This will be the second proofing.
Once the dough is doubled in size for the second time, put the tray in a preheated oven at 350 degrees for 20-25 minutes or until the dough is golden brown and fully baked.
Enjoy warm homemade Banana Yeast Bread with your favorite spread.
Mix yeast and sugar with the milk and let it sit for 5-10 minutes or until the yeast is fully bloomed (if the yeast does not bloom that means that the yeast is not good and the bread won’t rise, in this case, you should not continue with the recipe).
4 servings
51g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content