With its buttery crust and light, fluffy texture, banana nut bread has become a staple in our home kitchens for years.
Now, there’s a new way to make it at home: with a yeast-free bread recipe.
This post, from the Atlantic, looks at how to make banana nut loaf, a bread with an abundance of nutty flavor that can be whipped up and enjoyed at home or at the office.
To make the dough, you can use any loaf recipe, but you can also try one of these vegan bread recipes.
The dough is rolled into 1/4-inch thick, flaky balls, but it’s important to keep it in a lightly oiled bowl and not over-fry it.
In a large bowl, mix together the flour, baking soda, salt, and baking powder.
Whisk together the oil, oil, vinegar, and honey until smooth.
Add the dough and roll it into a 1-inch round.
Transfer the dough to a lightly greased 9-inch loaf pan and let it rise for about 20 minutes.
Remove the dough from the pan and roll in a kitchen towel to make sure that it doesn’t stick to the sides of the pan.
Transfer to a wire rack to cool.
After the dough has risen, you’ll need to make the filling.
First, combine the flour and baking soda together in a large mixing bowl.
In the bowl of an electric mixer, mix the flour with the baking soda until combined.
Add salt and pepper, if needed, to taste.
Divide the dough into two or three pieces and form them into long strips.
Place each strip on a baking sheet lined with parchment paper or silicone baking mats.
Brush the top of each strip with the beaten egg, if using, and sprinkle with the remaining baking powder and salt.
Bake at 350 degrees for about 45 minutes or until golden brown.
Serve immediately with banana and chopped pecans.
Recipe Notes If you like to make your own bread, you may find that the recipes below work well.
You can also make these at home with a few of these tips: 1.
Try to keep the dough in a small bowl.
If you have a large pot, place the dough on top of a sheet of parchment paper and let sit for at least 15 minutes.
Roll the dough balls into 1-inches long strips and transfer them to a nonstick baking sheet or silicone pan.
You want to keep them in a well-greased bowl.
Cover the bowl with plastic wrap and place it in the freezer for 15 minutes to let the dough firm up.
After 15 minutes, transfer the dough strips to a bowl of a clean kitchen towel and transfer to a plate to let rise for another 10 minutes.
After 10 minutes, remove the dough sheet and place on a wire tray and let rise again for another 15 minutes before transferring to a warm place to cool completely.
Place the dough back into the bowl and continue rolling.
It’s okay to move the dough occasionally as it will come together more quickly than it does in the refrigerator.
Roll out the dough a few times to ensure that it’s smooth and well-formed.
You may need to cut a couple of small dashes of the dough as it rises to ensure a smooth roll.
Add enough oil to coat the dough.
Spread a thin layer of oil on the dough surface and then begin rolling it.
Make sure to keep rolling until the dough comes together with a smooth surface.
Brush with the egg mixture and sprinkle it on the tops of the strips.
Place a baking tray over a medium-high heat and cook the bread for about 10 minutes or so, stirring every now and then to prevent the bread from sticking to the pan, then flip it over and continue cooking for another 5 to 10 minutes until the bread is golden brown and crispy.
Serve with sliced banana, chopped pecan, or a scoop of vanilla ice cream.
If using vegan cheese, skip the topping, but instead of the vanilla, add chopped chopped nuts and drizzle the topping on top. 10. Enjoy!