Real bread made with Bananas. Yeasted Banana Bread.
I love this recipe for real bread made with bananas. If you love making homemade bread, this recipe is for you. If you haven’t made bread before, now is the time to start. Crunchy yeasted banana bread.
Bread is easier than you think
Some basic pointers will help you start making great bread. This interesting bread does contain a couple of squishy bananas, yet it doesn’t taste like banana bread. It is not sweet, but it is delicious toasted or just with butter, plain and soft.
Making bread is especially easier if you have a stand mixer, which means no effort.
Pointers for making a great loaf of bread
The most common and available yeast is dry. Dry yeast is a live organism from the mushroom family that has some basic needs to turn it into an active base for breadmaking.
Yeast loves warmth, food (sugar, flour), and water or milk. Salt in bread adds flavour however, it also controls the rate at which bread dough “proves” or rises. Without the addition of salt, the dough would grow and bubble up too quickly. When this happens, the bread dough is crumbly and quite strange in texture. So, salt is important for bread making, but it should never be directly added to yeast. Salt is added to the flour and mixed well to disperse it.
What’s in yeasted banana bread
- Baker’s flour ( or strong, bread flour)
- Banana ( ripe and soft)
- Milk
- Yeast, dry
- sugar
- Egg
- butter
Steps to making bread
To start the dough, the yeast needs to be added to the liquid and activated. The rest of the dough ingredients are mixed together and kneaded until the dough is smooth and stretchy, then it is left to ferment or “rise” in a bowl, covered and left in a warm place.
Once the bread dough has risen, it is shaped and put into a mould and left to rise ( prove) again.
Try these bread recipes
Garlic and Parmesan Pull-Apart Bread
Yeasted Banana Bread, Real bread made with bananas
Crunchy Banana Bread made with left over bananas
Ingredients
Method
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Spray a loaf tin and set aside. Set the oven to 170C
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Warm the milk just a little. Add the sugar and the yeast, stir and set aside.
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Sift the flour with the salt and set aside
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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
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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.
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Degas the bread by gently flattening it and and rolling it into a loaf shape.
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Set aside to prove again (double in size)
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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
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.
