Banana Blueberry English Muffin Bread
If you have around 2 hours to spend in the kitchen, Banana Blueberry English Muffin Bread might be a super lacto ovo vegetarian recipe to try. One serving contains 279 calories, 9g of protein, and 3g of fat. For 41 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 3616 foodies and cooks. If you have baking soda, banana, milk, and a few other ingredients on hand, you can make it. It is brought to you by Baked by Rachel. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is amazing. Users who liked this recipe also liked Blueberry English Muffin Toaster Bread, English Muffin Bread, and English Muffin Bread.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 tsp baking soda
1/3C banana, roughly 1 medium
3/4C fresh blueberries
2 1/2C bread flour
1 tsp cinnamon
Cornmeal
1 1/2 tsp granulated sugar
1C milk
1 tsp salt
2 1/4 tsp rapid rise yeast (instant yeast)
Equipment:
stand mixer
loaf pan
bowl
spatula
oven
cutting board
wire rack
frying pan
Cooking instruction summary:
Lightly grease an 8x4-inch loaf pan, sprinkle well with cornmeal, discarding excess cornmeal.To the bowl of a stand mixer, fit with a dough hook attachment, add banana and remaining dry ingredients, reserving blueberries. Heat milk to 115°F. With mixer running on low, slowly pour in milk. Increase speed to medium, continue mixing until dough pulls away from the sides of the bowl.Using a rubber spatula, carefully stir blueberries into dough. Grease spatula well, scraping dough into prepared loaf pan. Spread dough into all corners. Lightly sprinkle with cornmeal. Cover and allow to rise in a warm location for 90 minutes.Preheat oven to 375°F. Bake for 30 minutes or until internal temperature reaches 190-200°F. Allow bread to cool in pan before turning out onto a wire rack or cutting board.Slice and toast, serving with optional butter or jam. Store remaining bread in an airtight container.
Step by step:
1. Lightly grease an 8x4-inch loaf pan, sprinkle well with cornmeal, discarding excess cornmeal.To the bowl of a stand mixer, fit with a dough hook attachment, add banana and remaining dry ingredients, reserving blueberries.
2. Heat milk to 115°F. With mixer running on low, slowly pour in milk. Increase speed to medium, continue mixing until dough pulls away from the sides of the bowl.Using a rubber spatula, carefully stir blueberries into dough. Grease spatula well, scraping dough into prepared loaf pan.
3. Spread dough into all corners. Lightly sprinkle with cornmeal. Cover and allow to rise in a warm location for 90 minutes.Preheat oven to 375°F.
4. Bake for 30 minutes or until internal temperature reaches 190-200°F. Allow bread to cool in pan before turning out onto a wire rack or cutting board.Slice and toast, serving with optional butter or jam. Store remaining bread in an airtight container.
Nutrition Information:
covered percent of daily need
