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Yeasted Banana Bread, Real bread made with bananas
Crunchy Banana Bread made with left over bananas
Prep Time
1 hr 20 mins
Cook Time
30 mins
Servings:
12
serves
Course:
Bread
Cuisine:
Australian
Ingredients
- 200 gm banana approx 2- weight unpeeled around 300 gm, soft
- 500 gm baker's flour
- 100 gm milk
- 7 gm yeast dried
- 30 gm butter melted
- 2 gm salt 1/2 tsp
- 50 gm caster sugar 1/4 cup
- 70 gm egg 1 1/2 eggs, whisked, whole
- 30 gm sesame seeds or pepita seeds if wanted
- egg used as egg wash with leftover 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
Cup of Yum
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.