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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
20 mins
Servings: 12 serves
Course: Bread
Cuisine: Australian

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

    Cup of Yum
  1. Spray a loaf tin and set aside. Set the oven to 170C
  2. Warm the milk just a little. Add the sugar and the yeast, stir and set aside.
  3.  Sift the flour with the salt and set aside
  4. 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
  5. 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.
  6. Degas the bread by gently flattening it and and rolling it into a loaf shape.
  7. Set aside to prove again (double in size)
  8. 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.