Ingredients - makes 1 loaf
110g strong white bread flour
390g strong wholemeal bread flour
1tbsp dried active yeast or 7g sachet fast action yeast
3 mashed very ripe bananas approx weight 230g
200g sultanas
1tbsp black treacle
1.5tsp salt
150-200ml lukewarm water
- Reactivate the yeast according to pack instructions if using dried active yeast, otherwsie skip this step.
- Mix together the flour, salt, and sultanas and make sure the sultanas are not stuck together. Add the bananas, treacle, yeast and 150ml of water and bring everything together into a dough. Use the extra water if necessary, this will depend on your flour and how wet your bananas are, you want the dough to have some moisture but not so sticky that it can't be kneaded. Knead the dough for 10 minutes until smooth and elastic and then shape into a ball and put into a lightly oiled bowl and cover with clingfilm and leave to rise until doubled in size, usually about an hour.
- Knock back the dough and knead for a couple of minutes and then decide what shape you want it to be. I made mine in a ring mould but you could use a standard loaf tin or go free form on a baking tray. Cover the shaped dough with oiled clingfilm and leave to rise again until doubled in size.
- Preheat the oven to 220C and then bake for 35-40 minutes until the bread is risen and the base sounds hollow when tapped.
If you go for the ring option like me then you can just tear chunks off this loaf and spread with a little butter and jam as well if you want for tasty, filling breakfast.
I've entered this loaf in Frugal Food Fridays which this month is hosted by me and you can join in and add your links for cheap, delicious recipes here
I've also entered it into Bake Your Own Bread hosted by Heather from GirliChef, Michelle from Delectable Musings & Connie from My Discovery of Bread
Great idea for a banana bread that is actually BREAD! For some reason I imagine this would be nice with a coconut glaze as well! There's something about bananas and coconut that just works for me haha!
ReplyDeleteThanks for sharing ~ baked with kindness :0)
Mmm coconut glaze sounds like a good idea, might give that a go next time I make this
DeleteThis loaf is so appealing in the ring form - and I think I'd do the same thing...tearing of bits and spreading w/ butter and jam. Wash it all down with coffee. Perfect way to start the day. I have made a yeasted banana bread before and found that the banana wasn't all that prevalent, can you taste it in this loaf? I love the addition of sultanas and black treacle, too. Mmmmm!
ReplyDeleteIt wasn't an overly strong banana taste in this loaf but I could still tell it was there, also seemed to keep well without drying out too much.
DeleteA true yeasted banana bread sounds perfect. Banana cake bread is something my youngest daughter loves to make as a beginner baker but this appeals to me. I like less sweet flavors and prefer banana to be a hint, not overly strong. I cannot wait to try this, thank you so much for sharing this with BYOB.
ReplyDeleteWow - having spent ages surfing for a recipe, I finally gave up and made up my own which sounds very similar except I left the banana as rings and once the dough was ready, rolled/stretched it into a large rectangle. I then liberally plastered the banana rings all over and rolled up into a fat swissroll looking sausage. Proved this and baked for 30 mins in a 220C oven. The banana flavour was out of this world and the bread so moist and springy - I became convinced I was a genius! I used 500g of a Hovis granary flour and made the basic dough in a breadmaker (cheat - I know) Absolutely delicious, still warm from the oven smothered in butter. Yum Yum, but don't do what I did - eat half the loaf in one sitting. This is to bread what banoffee is to puddings!
ReplyDeleteI like your method of making banana bread, I think I'll give that a go next time. Thanks for sharing :)
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