What do you do when you have overripe bananas? Banana bread, banana ice cream, smoothie, or smoothie bowl--well what about leopard bread? This bread is so beautiful and tasty too! Whomever you decide to share it with will be so impressed when you cut into it.
Leopard Bread [Vegan]
- 4 very ripe bananas
- 4 cups and 6 tablespoons ounces wheat flour
- 1.8 teaspoons dry yeast
- 1/2 cup room temperature, vegan butter
- 1 tablespoon raw cane sugar
- 1 pinch of salt
- 1/4 cup unsweetened cocoa powder
- plant-based milk
- Puree the bananas first and then knead with the flour, dry yeast, butter, sugar, and salt to a dough.
- If the dough is too dry, add some plant-based milk.
- Let it rest in a warm place for about 60 minutes or until the volume has doubled.
- Halve the yeast dough and put half aside.
- Knead the other half with 15 g cocoa powder + 1 tablespoon vegetable milk.
- Halve the dough again and put the other half aside.
- Knead 1/2 ounce + 1 teaspoon of plant milk cocoa powder in the remaining dough.
- Shape light brown dough into 8 rolls as long as your crate shape is.
- Divide the dark brown dough into 8 parts and roll it out.
- Roll the light brown dough into the dark brown dough.
- Divide the light dough into 8 parts and roll it out.
- Roll up the dark brown rolls in the light one.
- Stack carefully in a prepared 10-inch box mold.
- Let it rest for 30 min.
- Preheat the oven to 350°F top/bottom heat.
- Bake for 30-35 minutes,
- let cool after the oven and if you like, decorate with a chocolate glaze.