As circuit breaker measurements took place in SG, we may have to spend the whole month at home with kids. We may go out for essential services only.
Like most, I try to include more whole foods. We can find wholemeal, whole wheat, multigrain, 8 grains, Rolled Oats and organic foods in supermarkets. Some supermarkets dedicate separate shelves for organics.
So the weekends with kids passed by watching movies, making food and playing board games.
This is something I did last Saturday’s evening with kids. We made a yeast banana bread for the coming week’s.
Here I used Bob’s Red Mill 100% stone-ground whole wheat flour and I followed the two-time proofing method here.
- Ripe Banana-3
- Whole wheat flour-6 cups
- Yeast-14 gms
- Raw sugar-1/2 to 1 cup
- Salt-1/2 tsp
- Milk-3/4 cup
- Warm the milk. Add the yeast mix. Keep aside for 5 minutes.
- In a blender add banana and eggs. Blend them together until you get a smooth paste.
- In a mixing bowl, add flour, salt, sugar and mix them well.
- Now add yeast mixture and banana-egg mixture to the flour and mix well.
- Knead until it forms into a dough. Keep this aside covered for 45 minutes. This will ensure the proofing.
- After 45 minutes, divide them into 3 portions and knead one more time.
- Keep them in the lined loaf tins. Keep aside covered for 45 minutes.
- Steam cook in a steamer for 30 minutes.
- Allow it cool down to normal temperature in a wire rack.
- Slice them with a sharp knife.
- Serve with your favourite jam, spread.
- Sugar quantity can be increased as need.
- The bread can be eaten as alone as it contains enough sweetness from sugar and banana.
- The eggs can be replaced with egg replacer or flaxseed meal for a vegetarian version.
- 3 cavendish bananas are used in this banana bread recipe.
- I used banana bread tin to steam cook.
- The whole wheat can be replaced with whole wheat pastry flour, artisan flour.
- The whole wheat flour makes the bread dense.