VEGAN BREAD RECIPE RECIPES

VEGAN BANANA BREAD RECIPE - BBC FOOD

Vegan banana bread recipe - BBC Food image

Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch. Each serving provides 242kcal, 4g protein, 46g carbohydrate (of which 22g sugars), 15g fat (of which 2g saturates), 2g fibre and 0.4g salt.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 10

Number Of Ingredients 8

Ingredients

3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork
100g/3½oz soft light brown sugar
300g/10½oz self-raising flour
100g/3½oz sultanas
50g/1¾oz shelled pecan nuts, chopped (optional)
1 tsp ground mixed spice
1 tsp baking powder
150ml/5fl oz sunflower oil, plus extra for greasing

Steps:

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment.
Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder.
Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well.
Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean.
Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving.

Nutrition Facts : Calories 242kcal, CarbohydrateContent 46g, FatContent 15g, FiberContent 2g, ProteinContent 4g, SaturatedFatContent 2g, SugarContent 22g

VEGAN BANANA BREAD RECIPE - BBC FOOD

Vegan banana bread recipe - BBC Food image

Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch. Each serving provides 242kcal, 4g protein, 46g carbohydrate (of which 22g sugars), 15g fat (of which 2g saturates), 2g fibre and 0.4g salt.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 10

Number Of Ingredients 8

Ingredients

3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork
100g/3½oz soft light brown sugar
300g/10½oz self-raising flour
100g/3½oz sultanas
50g/1¾oz shelled pecan nuts, chopped (optional)
1 tsp ground mixed spice
1 tsp baking powder
150ml/5fl oz sunflower oil, plus extra for greasing

Steps:

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment.
Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder.
Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well.
Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean.
Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving.

Nutrition Facts : Calories 242kcal, CarbohydrateContent 46g, FatContent 15g, FiberContent 2g, ProteinContent 4g, SaturatedFatContent 2g, SugarContent 22g

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VEGAN BANANA BREAD RECIPE | FOOD NETWORK KITCHEN | FOOD ...

This banana bread is eggless and dairy-free, but you'll hardly notice the difference. The crumb is moist and tender, and the flavor gets better each day (if it lasts!).
From foodnetwork.com
Reviews 4.9
Total Time 3 hours 50 minutes
Calories 310 calorie per serving

Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.

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SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES

You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving

1. Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
2. Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
3. Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
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