Yeasted Banana Bread, Real bread made with bananas
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Unrated
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Prep Time
1 hr 20 mins
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Cook Time
20 mins
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Servings
12 serves
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Course
Bread
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Cuisine
Australian
Yeasted Banana Bread, Real bread made with bananas
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Crunchy Banana Bread made with left over bananas
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Ingredients
- 200 gm Soft Banana (approx 2- weight unpeeled around 300 gm)
- 500 gm Bakers Flour
- 100 gm milk
- 7 gm Yeast- dried
- 30 gm butter, melted
- 2 gm salt 1/2 tsp
- 50 gm sugar, caster 1/4 cup
- 70 gm eggs, whisked whole 1 1/2 eggs
- 30 gm seeds- sesame, pepita if wanted
- egg wash with left over egg above
Instructions
- Spray a loaf tin and set aside. Set the oven to 170C
- Warm the milk just a little. Add the sugar and the yeast, stir and set aside.
- Sift the flour with the salt and set aside
- Mash the banana and mix in the egg until combined. Melt the butter, set aside. Make a well in the centre of the flour and pour in the yeast, butter and egg and start to mix together
- Knead for 8 to 10 minutes or until smooth, stretchy and, elastic. (This can be done by hand or with a dough hook in a mixer). Put into a greased bowl, cover it and let it prove until doubled in size.
- Degas the bread by gently flattening it and and rolling it into a loaf shape.
- Set aside to prove again (double in size)
- Brush the top with left over egg mixed with a little water and sprinkle with pepita seeds or another seed if wanted. Bake at 170C for 30 to 35 minutes
Notes
- Ensure you mix the dough until it is smooth and very elastic
- Never mix the yeast with liquid that is too hot. Just barely warm
- Always mix the flour and salt together. Never add directly to the yeast.
- Ensure you don't overprove. Only until the dough is doubled in size or rises to a little above the tin.
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