Eggless Banana-Chocolate Bread
Submitted by Saundra
Eggless banana-chocolate bread is a soft yeast loaf, not a quick bread: mashed banana and melty chocolate pieces baked into a tender, sliceable bread. Egg-free and lovely toasted for breakfast.
YIELD
24 servingsPREP
30 minCOOK
30 minREADY
3 hrsThis isn’t your usual quick-bread banana loaf, it’s a soft, sliceable yeast bread. Mashed bananas and pieces of chocolate are worked into a tender yeast dough that bakes up more like a sweet sandwich loaf than a cake.
The banana does double duty, adding moisture and a gentle sweetness to the dough, while the chocolate melts into little pockets throughout. And it’s eggless, using egg substitute, so it suits anyone skipping eggs.
Like any yeast bread, the rises matter. Warm the milk to wake the yeast (not so hot you kill it), knead until smooth and elastic, and let the dough double, twice, for a light, tender crumb.
Bake it until the loaf sounds hollow when tapped on the bottom, the classic doneness cue. It slices beautifully and is especially good toasted, with the chocolate going soft and the banana flavor coming forward.
Kitchen Tips
- Warm the milk and butter until just warm, not hot, so you don’t kill the yeast.
- Knead until the dough is smooth and elastic for a good, light crumb.
- Give the dough both full rises; rushing them makes a dense loaf.
- Tap the bottom of the loaf; a hollow sound means it’s baked through.
Variations
- Use chocolate chips, chunks, or chopped dark chocolate for the pieces.
- Add a handful of chopped walnuts or pecans.
- Brush the warm loaf with a little butter for a soft, glossy crust.
Ingredients
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 8×4 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.
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