Eggless Banana N Almond Bread With Barley flour
in Baking Items, Bread, Breakfast, Eggless, Fruits on Monday, December 5, 2011
I prepared an easy and delicious bread for our breakfast with some leftover and over ripen bananas with almond powder,quick cooking oats, all purpose flour and barley flour as eggless version but not vegan, yea i have used butter and milk to make out this delicious, healthy and prefect breakfast bread for a lazy sunday morning or u r in hurry..With hot coffee or hot chocolate, this bread tastes divine and fantastic and u doesnt even need any spreads to have along with this breakfast bread, the aroma of this bread was really fabulous and they really makes us hungry while they are still in oven and quite an easy bread to prepare too.
1cup Barley flour
1/2cup All purpose flour
3tbsp Quick cooking oats
1/4cup Almond powder
1cup Banana puree
1cup Sugar
1tsp Baking soda
1tsp Baking powder
1cup Barley flour
1/2cup All purpose flour
3tbsp Quick cooking oats
1/4cup Almond powder
1cup Banana puree
1cup Sugar
1tsp Baking soda
1tsp Baking powder
1tsp Almond extract
1/2cup Butter
1/4cup Milk
1/4cup Almond flakes
Preheat the oven to 350F, arrange a baking sheet in a baking loaf mould and grease the sheet,keep aside...Beat well together the sugar and butter until they turns soft and creamy..meanwhile mix together the barley flour, all purpose flour, quick cooking oats and almond powder with baking soda and baking powder in a large bowl, add gradually almond extract, the banana puree and milk to the creamy butter mixture, stir well and slowly add the dry ingredients to the wet ingredients and stir gently..
Pour this over the already prepared baking sheet, springle the almond flakes and bake in middle rack upto 25-30minutes or until the skewers inserted come out clean..
Taste marvellous when served warm..
1/2cup Butter
1/4cup Milk
1/4cup Almond flakes
Preheat the oven to 350F, arrange a baking sheet in a baking loaf mould and grease the sheet,keep aside...Beat well together the sugar and butter until they turns soft and creamy..meanwhile mix together the barley flour, all purpose flour, quick cooking oats and almond powder with baking soda and baking powder in a large bowl, add gradually almond extract, the banana puree and milk to the creamy butter mixture, stir well and slowly add the dry ingredients to the wet ingredients and stir gently..
Pour this over the already prepared baking sheet, springle the almond flakes and bake in middle rack upto 25-30minutes or until the skewers inserted come out clean..
Taste marvellous when served warm..
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