Almond Pecans Eggless Organic Banana Bread
Organic Healthy Almond Pecan Eggless Banana Bread Recipe
This recipe makes 760 gms of Banana Bread Log. This is not dairy free as I am using Greek Yoghurt. If you find a good substitute for that then this recipe qualifies for eggless vegan banana bread.
Steps:
Preheat the oven to 350 degrees F (175 degrees C).
Lightly grease a 9x5-inch loaf pan with the same neutral oil you are using to make the bread. Feel free to choose a different shape of your liking.
Mix all the dry ingredients and wet ingredients together. Once you are ready to bake, add both dry and wet ingredients together. Mixing them separately is to ensure baking powder and baking soda are added right before you are ready to put the batter in the oven.
Pour batter into the prepared well oiled greased loaf pan.
Bake it for 55 min.
Let it cool for 10 min. The bread should be ready to leave the edge of the pan. Use knife all corners to release it fully and take it out and put it on a wire rack to cool for 45 min.
Your banana bread is ready!
My Early Experiments with Sourdough Bread Making
The taste for Artisan sourdough breads is an acquired taste, but once you get it, there is no going back. I have been thinking of baking my own artisan bread for many years now but only recently I finally picked this hobby. The overall baking experience was very therapeutic and challenged me on many fronts. It required me to be less impulsive, be patient with details and measure every ingredient for consistency and predictable outcomes.
The taste for Artisan sourdough breads is an acquired taste, but once you get it, there is no going back. I have been thinking of baking my own artisan bread for many years now but only recently I finally picked this hobby. The overall baking experience was very therapeutic and challenged me on many fronts. It required me to be less impulsive, be patient with details and measure every ingredient for consistency and predictable outcomes. The whole process felt like a series of controlled chemistry experiments so when I finally after multiple failed attempts, got the results I liked I felt happy. The aroma of freshly baked bread is pretty addictive especially if it's your own creation. It was a small accomplishment but a satisfying one.
I followed the recipe from one of my favorite San Francisco bakeries, Tartine Manufactory which I used to visit often when I lived in San Francisco.. Chad Robertson, its founder, a famous celebrity chef, traveled far to the French Alps and spent many years learning about traditional baking methods before starting his own business. The recipe suited me as it was quite detailed and I'm happy to share my own tips and answer any questions you might have, especially if you're new to bread baking.
Someone said, making bread is easy but creating that perfect bread is very hard. I quite agree with that statement. The more you learn, the more you realize how much you don't know and the desire to hit that perfection keeps you going. It becomes like a chase in eternity. And that is the beauty I guess of any meaningful pursuit in life.