Banana wheat bread is a healthy alternative of our normal banana bread, and is made with wheat flour instead of all purpose flour. This banana wheat bread is made with riped banana, brown sugar, oil, evaporated milk, wheat flour, baking powder, cinnamon powder, baking soda, raisin, crushed Almonds. In this recipe there’s also no need for an oven ready, with just a steamer and a few minutes, you’ll be looking at a well done aromatic banana wheat bread ready to be ravished.
What is Wheat flour?
There are a lot of types of flours each used for a certain type of dish or baked good. All purpose flour as it’s name states can be used in almost all types of dishes, from frying, as a thickener, for cakes, cookies, bread and many more. Bread flour is commonly used only for bread with some recipes using these for cookies or cake like bread hybrids. Wheat flour is made similarly to its name, grinded up part of the wheat grain, the endosperm or protein part, germ or the fat or vitamin part, and the bran, which is the fiber rich part. Wheat flour is classified as ‘hard’ or ‘soft’. Hard wheat flour usually have a light bronze color and high gluten content. Similar to bread flour, hard flour has more gluten content that creates an elastic dough that holds it’s shape well when baked. While the soft wheat has a light golden color and like cake or pastry flour they have a finer crumbly texture. Wheat flour has a shorter lifespan due to the oil present in the germ and bran. Compare to its other flour counterparts, wheat flour produces denser and richer products that white flour.
Wheat flours are categorized as regional with each having their own characteristics. In Canada, while wheat flour has 5% of the grain removed to prevent the flour from going rancid. Fiji calls it ‘Sharp flour’ and is used in Indian cuisine. Indian Wheat flours are called wheat powder or wheat flour using the whole grain, Atta flour which is just the endosperm and the bran of the grain, Maida flour a bleached white flour, Sooji or Rava which is a coarse ground endosperm. In Southeast Asia Tang flour or wheat starch is primarily used in Chinese cuisine, namely for dumplings and buns, these can also be found in Vietnamese cuisine and is called ‘bot loc trong’.
Why try Banana Wheat Bread?
Wheat flour creates a nice mix to into the batter as it absorbs liquids easily, creates a good structure for baked goods adds a nice nutty flavor from the bran and germ it’s composed off. Some see this as a healthy option because of the fiber content, minerals, protein and vitamins in the nutritional value found in Whole wheat flour. This banana wheat flour recipe only needs from bananas mashed, mixed in with muscovado which is a healthy version of the brown sugar which not only tastes just as sweet but really adds that color into the batter, the oil which is needed to keep the bread moist in the inside, some evaporated milk for extra sweetness and liquid to bind everything together, the wheat flour to suck up all the liquids properly, baking powder and baking soda to rise, cinnamon powder for that extra hint of warm flavor, raisins ad crushed almonds to décor as well as add a chewy and crunchy texture.
Get ready to enjoy a sweet delectably flavorful and healthy way to make and eat your cozy warm and comforting banana bread.
Banana Wheat BreadCourse: Dessert, Snacks
Homey healthy banana bread
3 ripe bananas
¾ cup muscovado or brown sugar
½ cup oil
½ cup evaporated milk
1 ½ cup wheat flour
1 teaspoon baking powder
½ teaspoon cinnamon powder
½ teaspoon baking soda
1 tablespoon raisin
3 tablespoon crushed almonds
- In a bowl, mash the bananas with a fork. Mix in the muscovado or brown sugar, oil, and evaporated milk till well combined.
- Slowly add the wheat flour while mixing. Add the baking powder, cinnamon powder, and baking soda. Mix well.
- Add in raisins and almonds. Fold to avoid over mixing.
- Prepare a pan and grease this with oil or butter, place parchment at the bottom and pour the batter into the pan. Tap to remove bubbles.
- Place these in a steamer; cover the top of the steamer with a towel to avoid any water droplets from hitting the cake. Cover with the lid and steam for 40 minutes.
- To check if this is ready, poke this with a toothpick, this should come out clean. Take it off the heat; take the bread off the pan by flipping it using a rack, removing the parchment paper.
- Let this cool to room temperature or serve warm.
Give this Banana wheat bread a go and enjoy the nutty, natural sweet goodness that this recipe will provide. Take note of not only the healthy alternatives given, but don’t even think that you’ll be lacking whatever the usual banana bread has. This is a nice go to recipe for a quick easy to do baked good that’s so delicious and fast to make, and the addition that you wont even need an oven to recreate this dish
Banana Wheat Bread recipe (tagalog)
- 3 hinog na saging
- ¾ tasa muscovado o kayumangging asukal
- ½ tasa mantika
- ½ tasa evaporated milk
- 1 ½ tasa wheat flour
- 1 kutsaritang baking powder
- ½ kutsaritang cinnamon powder
- ½ kutsaritang baking soda
- 1 kutsarang pasas
- 3 kutsarang durog na almonds
- Sa mangkok, lamasin ang mga saging gamit ang tinidor. Haluan ng muscovado o asukal, mantika, evaporated milk.
- Konti-konting ilagay ang wheat flour habang hinahalo. Idagdag ang baking powder, cinnamon powder at baking soda. Haluin ng mabuti.
- Isama ang pasas at almonds. Itikop ang batter para di masobrahan ng paghalo.
- Ihanda ang baking pan at igrasa ng mantika o mantikilya, lagyan ng parchment sa ibaba ng pan. Ilagay ang batter sa loob at tapikin para matanggalan ng bula.
- Ilugar ito sa steamer; takpan ng twalya ang itaas para di maiwas ang pagpaak ng tubg sa keyk. Takpan ng takip at isteam ng 40 minuto.
- Para malaman kung luto na, sundutin ito ng toothpick, dapat malinis ito pagtanggal. Tanggalin sa init at tanggalin ang keyk sa pan gamit ang rack. Ibaliktad ang keyk gamit ang pan at tanggalin ang parchment paper.
- Palamigin o ihanda ng mainit-init pa.