Thursday, 10 May 2007

Banana muesli bread

I have been experimenting with yeast-free bread as I would prefer not to have yeast in my diet at the moment. Today I made up this recipe and it was a success!

I had some muesli in a container in the fridge (if you don't want to search my old posts, the recipe is below) and I used this in the bread. Here's what's in it...

2 cups wholewheat flour
2 cups muesli
2 ripe mashed bananas
2 teaspoons baking powder
quarter teaspoon salt
quarter cup oil
2 tablespoons soyflour
three quarters cup water

Mix it all together and put the dough into a loaf pan. Bake it for 1 hour at 325 degrees F. When it's cool, slice and spread with Earth Balance vegan Buttery Spread.


2 cups steelcut oats
1 cup almonds (chopped up roughly)
2 cups raisins
8 dried figs or other dried fruit (remove the hard stalk and cut into pieces)
1 cup sunflower seeds
1 cup hulled hemp seeds
half cup sesame seeds (ground up a little in a coffee grinder)


affectioknit2 said...

That bread looks yummy! Nice blog.


Heather said...

That does sound good. I just bought a bunch of over-ripe bananas so I think I will make that and some more rhubarb cake. Thanks for the recipe.

Unknown said...

HI! i've been looking for a recipe for muesli banana bread and this one looks great; i really want to try it. i was wondering if the soy flour could be substituted for something else (eggs?) as i don't have any.

Heather said...

Hi Jessica

Yes, soy flour and water are a vegan egg substitute. You could certainly make this bread with eggs instead. You would just need to leave the water out of the recipe too.

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