VEGAN BANANA BREAD RECIPE - BETTYCROCKER.COM
Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is “just right” in every way.
Provided by Betty Crocker Kitchens
Total Time 3 hours 30 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
- In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.
Nutrition Facts : Calories 190 , CarbohydrateContent 29 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Slice, SodiumContent 135 mg, SugarContent 15 g, TransFatContent 0 g
MILK BREAD RECIPE | ALLRECIPES
Use your sour milk to make a loaf of bread that everyone will enjoy. A simple, easy bread machine recipe.
Provided by Fran Stinson
Categories Bread Yeast Bread Recipes
Total Time 2 hours 0 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 1 - 1 1/2 pound loaf
Number Of Ingredients 5
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular white bread cycle; press Start.
Nutrition Facts : Calories 111 calories, CarbohydrateContent 22.6 g, CholesterolContent 1.5 mg, FatContent 0.6 g, FiberContent 0.8 g, ProteinContent 3.3 g, SaturatedFatContent 0.3 g, SodiumContent 163.2 mg, SugarContent 3.4 g
More about "vegan milk bread recipe recipes"
JAPANESE MILK BREAD RECIPE - NYT COOKING
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine japanese
Calories 279 per serving
- Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)
VEGAN BREAD AND BUTTER PUDDING | JAMIE OLIVER PUDDING RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 292 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Combine the margarine, cinnamon, ginger and orange zest in a bowl. Use a small amount to grease a medium ovenproof dish (roughly 20cm x 25cm), then spread the remaining margarine onto the bread.
- Halve the bread slices diagonally, then place roughly a third into the dish in a single layer. Roughly chop the apricots, then scatter a third into the dish along with a third of the sultanas. Cover with another layer of bread, scatter with more dried fruit, then cover with the remaining bread. Set aside, reserving the remaining dried fruit for later.
- To make the custard, halve the vanilla pod lengthways and scrape out the seeds. Add the seeds to a medium pan with the remaining custard ingredients and 400ml of water. Whisk well until smooth and combined, then place over a medium–low heat. Simmer gently for 6 to 8 minutes, or until the custard is almost boiling and coats the back of a wooden spoon, whisking continuously.
- Pour the custard over the bread then scatter the remaining dried fruit on top. Leave to soak for around 20 minutes, then place in the hot oven for 25 to 35 minutes, or until lightly golden and starting to set.
- Meanwhile, gently warm the marmalade in a pan over a low heat. Once the pudding is ready, brush over the warm marmalade, then return to the oven for a further 5 minutes, or until golden and sticky. Allow to cool slightly, then tuck in.
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