The Secret to Moisture

So, after many batches of this bread (I have not logged them all), I can confidently say, the secret to moisture in this bread is produce and oil. When I don't put in enough produce or oil, it isn't moist enough. I've used bananas, apples, potatoes, and sweet potatoes. How much is best? About 4 large bananas worth. That's 800 grams of banana before peeling, 512 grams peeled (peeled bananas weigh 64% of unpeeled bananas). If you use other produce in place of a banana, be sure to add ¼ tsp Potassium Citrate for each banana substituted. BTW, a blended, baked, peeled sweet potato tastes like candy.

Prep Notes

• The Kirkland Calcium Chew is just for eating like a candy to round out the nutrient profile. But I guess if you melt it, it could be mixed into the dough.
• I like to crush the Kirkland Daily Multi pill between 2 spoons and mix it into the dough.
• Older browning bananas are ideal (sweeter and softer). If bananas are frozen, microwave them until soft enough to mix.
• The cinnamon is probably not a necessary ingredient.
• Mix the wet ingredients first, then add in the dry ingredients. Trust me, it's easier this way.
• Preheat oven.
• Bake for ~25-30 minutes @ 325° (until fork/knife/toothpick inserted in center comes out clean)
• Oil your baking pan!!! Don't get cocky, kid!
• I refrigerate it after cooling but I don't know that this is necessary.

History

Version 5 - 2015-06-08

• Removed egg from recipe as I've found it makes no difference.
• Removed potassium citrate because the bananas provide all the potassium needed.
• Increased bananas to 500 grams, peeled.
• I tried halving the oil in a previous batch, but it just isn't moist enough that way.
• 30 minutes @ 325°
• Result: Perfect. Everyone at the party was impressed.

2015-05-12 (version 4)

• 4 really big bananas, peeled, blended
• No potato or any other produce.
• threw in some pine nuts I had laying around.
• 30 minutes @ 325°
• Result: superior version 4 moisture! Amazing!

2015-04-19 (version 4)

• microwaved a sweet potato, then peeled and blended it with 3 bananas
• 28 minutes @ 325°
• Result: superior version 4 moisture. Tasty.

2015-03-27 (bastardized version 4)

• blended 2 old bananas and one old unskinned apple (blending is nice)
• didn't have an egg
• didn't have roots, dairy, or beans to add extra moisture
• Baked 28 minutes @ 325°
• Result: Not as moist as proper version 4

Version 4

• Added two 75g purple potatoes, microwaved, peeled, then mashed (~150g of potatoes). According to Anna Sward of proteinpow.com, moisture can be increased using roots, dairy, or beans. So feel free to use something else in place of purple potatoes.
• Added some vanilla extract and allspice (hard to know if these ingredients made a difference).
• Lowered the heat to lessen browning.
• Baked 28 minutes @ 325°
• Result: Again, best bread yet!

2015-03-07 (still version 3)

• Had no bananas, so I substituted with 1 cup applesauce instead.
• Put 1 tsp potassium citrate to compensate for missing bananas.
• Baked 25 minutes @ 350°
• Result: Best bread yet! (tho it seems to get a little dry after a couple days on the counter).

Version 3.0 (see photo)

• Doubled oil
• 25% less flour
• Removed water
• Reduced cinnamon to 1 tsp
• I added ½ cup of Splenda because fat & sugar are tenderizers in baking...but I'm not sure it was necessary.
• Increased bananas to 3, then substituted the 3rd banana with a ½ cup of applesauce.
• halved potassium citrate again
• Baked 25 minutes @ 350° (I also tried microwaving a small amount, and while it looks albino, it still tasted good and remained soft and tasty the next day)
• Result: Success! (see photo!)

Version 2.0

• Halved potassium citrate
• Reduced water to ¼ cup
• Added 1 egg
• Added 2 bananas
• Baked 20 mins @ 350°
• Result: better, still has an uncooked spot in the middle, not moist enough. Microwaving a piece for 10 seconds increases moistness.

Version 1.0

• 1 day wheat soylent
• 1¼ cup water
• 1 Tbs cinnamon
• ½ tsp baking soda
• Microwaved on a plate
• Result: moist right out of microwave, but dry and terrible after cooling.