Eggless Banana-Chocolate Bread
Eggless Banana-Chocolate Bread recipe
Yield
24 servingsPrep
30 minCook
30 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
yeast, active dry
|
|
| ½ | cup |
milk, skim
|
|
| 1 | tablespoon |
butter
or margarine |
|
| ¼ | cup |
liquid egg substitute
|
|
| ½ | cup |
bananas
mashed |
|
| ⅓ | cup |
chocolate
pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
yeast, active dry
|
|
| 118 | ml |
milk, skim
|
|
| 15 | ml |
butter
or margarine |
|
| 59 | ml |
liquid egg substitute
|
|
| 118 | ml |
bananas
mashed |
|
| 79 | ml |
chocolate
pieces |
*
|
Directions
In a large mixing bowl thoroughly mix 1 cup of flour, salt, and yeast.
Combine skim milk and butter or margarine in a saucepan.
Heat over low heat until liquids are warm.
Add egg beaters, mashed bananas, chocolate pieces, and 1 cup of flour.
Mix thoroughly.
Add enough flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 5 to 8 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1½ hours.
Punch dough down.
Cover and let rise again, about 45 minutes.
Shape into loaf and place in greased 8x4 inch loaf pan.
Cover and let rise in warm place until dough fills pan and top of loaf is about 1 inch above top of pan edge, about 30 minutes.
Heat oven to 375℉ (190℃).
Uncover dough. Bake 30 to 35 minutes or until loaf sounds hollow when lightly tapped.
Immediately remove from pan; cool on wire rack.
