Thursday, June 23, 2011

Banana Oat Walnut Buns


I created this recipe because I needed to use up my over ripe banana.  Before I would make a banana cake with it but these days I make my own bread for breakfast and just so that on that day I needed to make a new batch.  I didn't use whole wheat flour for this because I thought it would be better with bread flour alone.  However, I also wanted to make it healthier so I added oats and walnuts.

I loved the result, it's soft and fluffy with a tint of banana fragrant.  I could also taste bits of chopped walnuts in each buns.  The buns can be eaten as it or spread with your favorite jam.  As you can see from the above picture, this recipe yields one square pan, one round pan and one loaf pan of buns for me.


I am also submitting this post to Aspiring Bakers # 8 and this month theme is "Bread Seduction" hosted by Sweetylicious.






Ingredients:

  • 400ml milk
  • 1 cup mashed banana (about 2 bananas)
  • 2 Tbsp. unsalted butter
  • 4 tsp. granulated sugar
  • 4 1/4 cup bread flour  (2 Tbsp. extra if needed)
  • 1 cup old fashioned oats
  • 1 tsp. salt
  • 1/2 cup whole walnuts, chopped
  • 2 tsp. instant yeast

Method:

1.  In a bread-maker,  add ingredients as listed except yeast or according to your bread-maker instruction.  Lastly, make an indentation on the side and add in yeast.  Turn the bread-maker to Dough function.

2.  While the bread-maker is stirring, keep an eye on the dough.  If it's too wet, add in additional 1 Tbsp. of bread flour or as needed until a dough is formed.

3.  When the process is done, take out the dough and knead a few times.  Divide accordingly and shape into balls and place in a greased pan (round, square, loaf, etc).  For me, I made a 9 buns round pan, a 9 buns square pan and a 6 buns loaf pan.

4.  Prove in an oven with lights on and two bowls of hot water underneath for one hour or until double in size.

5.  Preheat the oven to 375'F.  Bake for 12 minutes.  Let cool completely on wire rack before storing.  You can freeze the buns in a ziplock bag for later consumption.  I freeze mine and only take it out to thaw at room temperature when I am out of buns.

16 comments:

shaz@feedingmykidsbetter said...

that looks really nice and light. I love baking with bananas too.
I added your blog in my blogroll. I hope you dont mind :)

Anonymous said...

I like the bread so soft! I do not own a bread maker and I tried baking other breads using hands to knead the dough. Unfortunately the breads always turned out hard. Somewhere must have gone wrong :-(

muimui said...

Yummy! I wish that i could bake bread too.

Belinda @zomppa said...

Per usual, your buns are superbly moist!

Lilly said...

Great fluffy buns!! I have some ripe bananas for banana bread, but I might make some of your buns. They look wonderful!

Mochachocolata Rita said...

omg! looks so soft and fluffy!!!

daphne said...

ooooo lucky u with the leftover bananas.. I'm really craving for bananas since there is a shortage of supply in aus at the moment.

MnYfoodtalk said...

the texture looks very soft and yummy.

lena said...

hi, just came over from cathy's joy blog and saw the title of your post and sounds so interesting with bananas! seldom hear bananas in bread yeah, why not? you did it!

Paula @ Cookware Cooking said...

Moist and delicious looking! All things good are included in this recipe!

tigerfish said...

I like that you added oats and walnuts :) ...more nutrient-dense.

winifredrose said...

Hv always put off getting a breadmaker,n now while looking @ all yr yummy receipes,thinking of really getting one.

Joy said...

This is a great idea.

hajar said...

yummy,,,, http://durratul-hikmah.blogspot.com

Anonymous said...

Hi,
In your recipe, you mentioned that we have to "make an indentation on the side and add in yeast". May I know what is the purpose of doing this?

Many thanks :)

Little Corner of Mine said...

Anon, I just followed the instruction on the booklet of my breadmaker.