Yeasted Banana Bread
Doesn’t it sound interesting. I love the regular banana quick bread, but the thought of a light and fluffy banana bread has me very excited. Just imagine it toasted with some butter or even peanut butter. Yum!
So I found this recipe and decided to play with it a little bit. I used buttermilk powder and added a little banana extract. I really wanted to taste the banana. The recipe said it would raise in 45 minutes… NOPE! At least mine didn’t and I have a pretty warm Arizona kitchen. It took 3 hours to double. Could be my yeast, who knows, good thing I had the time. Even got a hike and breakfast in before it was ready to shape. But the second rise was definitely done in an hour. I got some pretty good oven spring on it as well. My shaping needs a little work, but I’m pretty happy with the looks department.
The aroma on this bread was amazing. I could definitely smell the banana, the hubby on the other hand, had no clue. He did say that is smelled and tasted pretty good though. It is hard to describe this bread. It is a little sweet and has a background of banana. It is the perfect combination of a white sandwich bread with the flavor of a banana quick bread. I’m happy with the crumb and toasted with a little butter is heavenly. I’m thinking this will make some awesome french toast as well. Definitely a repeater.
Yeasted Banana Bread
Adapted from here
Yield: 2 loaves (about 700 grams each)
- 3/4 cup milk*
- 1/2 cup butter
- 1/2 cup sugar
- 5-1/4 to 6 cups all-purpose flour
- 2 packages (1/4 ounce each) active dry yeast
- 3 tablespoons buttermilk powder*
- 1 teaspoon salt
- ¼-½ teaspoon banana extract (optional)
- 2 eggs
- 3 medium ripe bananas, mashed
*or substitute milk with buttermilk
In the microwave, heat the milk, butter and sugar until butter is melted; cool to 120°-130°.
In mixer, combine 2 cups of flour, yeast, buttermilk powder, salt, banana extract, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough.
If using mixer to knead, switch to a dough hook and slowly add additional flour if needed and mix on medium speed for about 2-4 minutes or until dough is smooth and elastic. If kneading by hand, turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Divide dough in half; shape each into desired shape on parchment paper. Cut slits in tops, cover and let rise until doubled, about 45 minutes.
Bake at 375° for 30-35 minutes or until golden brown. (I baked first 15 minutes with steam and then additional 25 minutes without steam and directly on stone after removing parchment paper). Place tin foil on top if they start to darken too quickly.
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