Banana bread (oven, master class)

Category: Yeast bread
Banana bread (oven, master class)

Ingredients

Wheat flour 287 g
Honey 20 g
Whole milk powder 20 g
Dry yeast 3 g
Water 103 ml
Mature medium banana 1 PC.
Salt 7 g
Butter 18 g

Cooking method

  • Opara:
  • 80 g wheat flour
  • 103 ml of water,
  • 20 g honey,
  • 1 g dry yeast.
  • Mix all ingredients until smooth.
  • Leave for fermentation in a cool place until 12 hours. (my dough stood all night on the balcony at t = 16 ° C.
  • This is what the dough looks like in the morning: Banana bread (oven, master class)
  • Dough:
  • 207 g wheat flour
  • 2 g dry yeast,
  • 20 g of whole milk powder.
  • We mix all the listed ingredients and pour on top of the dough.
  • Do not mix!
  • We leave the mixture in a warm place for 4 hours.
  • The yeast should start to activate, and will soon burst with a small volcano through the flour mixture on the sides:
  • or in the middle:
  • Banana bread (oven, master class)
  • Next, add to the dough:
  • 18 g butter
  • 7 g salt,
  • 1 medium banana, mashed.
  • The banana should be as ripe as possible, with a black peel.
  • Banana bread (oven, master class) Banana bread (oven, master class)
  • Knead the dough in the bowl of the food processor.
  • The consistency of the dough depends on the moisture content and the size of the banana.
  • Roll the finished dough into a ball and place it in a bowl greased with vegetable oil.
  • Banana bread (oven, master class)
  • Leave covered with a film on top at t = 24-27 ° С before increasing in two times.
  • Banana bread (oven, master class)
  • Then fold the dough stretch & fold.
  • Put the dough in the bowl again for another 1,5 - 2 hours, until it increases by two times.
  • Banana bread (oven, master class)
  • After that the dough carefully put it on the table and form a loaf.
  • Banana bread (oven, master class)
  • The loaf formed and sprinkled with flour is placed on the proofer, again until it increases in two times:
  • Banana bread (oven, master class)
  • We make cuts along the surface of the loaf in the form of a "feather" pattern:
  • Preheat the oven to 250 ° C.
  • We bake the first on the stone in the oven 10 minutes with steam.
  • Immediately after planting the bread, reduce the temperature to 230 ° С and bake 15 minutes.
  • Banana bread (oven, master class)
  • Across 15 minutes we reduce the temperature to 200 ° C and bake more 15 minutes.
  • Cool the finished bread on the wire rack:
  • Banana bread (oven, master class)
  • Blow off flour from the bread:
  • and make a cut:
  • Banana bread (oven, master class)
  • Looking at the picture, please remember the real smell of a banana ...
  • This is how this bread smells!
  • Words are not enough to describe the taste of banana bread! ..
  • Try to bake such a miracle and you will understand why I spent so much time designing it in this topic.
  • I fell in love with this bread!
  • I wish you strong love and not only delicious bread!
  • Enjoy your meal!

The dish is designed for

one loaf

Time for preparing:

one day

Cooking program:

oven

Note

A source:

🔗

lili_ja1
Omela
No, well, ETOGES need such telepathy !!!! And I have a banana today !!!!

🔗

Banana bread (oven, master class)

I waited a very long time for the banana to turn black !!! Myakish, however, for some reason is not as yellow as yours, but Vkuuuuus, I confirm - amazing !!!!
Vladislav
AXIOMA, awesome loaf !!! : bravo: You should definitely try! Can you smell the banana?

Mistletoe, please tell me, do you have the same recipe and method of kneading the dough? Thank you!
Crochet
Quote: Vladislava

Mistletoe, please tell me, do you have the same recipe and method of kneading the dough? Thank you !
Yeah, I'm also interested ...

AXIOMA
Ksyusha

Well, you guys are giving, they gave it out straight away! To eat such bread on holidays ... Well done !!!
Omela
Quote: Vladislava

Mistletoe, please tell me, do you have the same recipe and method of kneading the dough? Thank you!
Girls, thanks! Almost everything is the same. The changes are:
Instead of dry yeast - fresh (3g in a dough, 4 g in a dough).
Instead of honey - brown sugar.
When kneading the dough, I added 50g. flour, as the dough was thin. Maybe because of the banana, I have it 115g. in a purified form.
I did not sprinkle the workpiece with flour. Baked without steam. I was guided by my oven at 220C for 10 minutes, at 200C for 10 minutes, at 180C for 10 minutes.
Axioma
Advice!
Do not allow the banana to over-ripen!
Along with the darkening of the skin, the middle darkens.
Dark banana puree will definitely affect the color of the dough, and therefore the color of the crumb of the bread. Why do we need this? ..

Banana bread (oven, master class)


Vladislav, this bread tastes like butter bread.

The presence of a bright banana aroma is subtly associated with the banana flavor.
To my regret, the banana smell becomes subtle the next day.
tatjanka
Well, very appetizing! : nyam: Now we need to help the banana turn black until tomorrow ...
Axioma
Quote: Omela


... I didn't sprinkle the workpiece with flour ...

Omela, to say that I have not tried to bake banana bread without covering it with flour, to tell a lie:
Banana bread (oven, master class) Banana bread (oven, master class)Banana bread (oven, master class)


I was sophisticated to arrange in a basket:

Banana bread (oven, master class) Banana bread (oven, master class) Banana bread (oven, master class)


but the presence of flour captivates me, nevertheless it looks more like bread - a feather
Axioma
Quote: tatjanka

Well, very appetizing! : nyam: Now need help until tomorrow banana turn black ...

tatjankajust don't let the banana blush in the oven or microwave.
I cannot explain, but you will definitely not feel the aroma in the bread.
Be patient!
It's easier then to add pumpkin to the dough ...
tatjanka
AXIOMA of course I will tolerate and do everything strictly according to the recipe, no amateur performance, honestly.
Omela
Forgive me AXIOMA, I bake in HP.

Banana bran bread

Banana bread (oven, master class)
Klementina
AXIOMA,
Good evening. Your recipe interested me. And how did you get the yellow bread? It is very similar to corn. You can't get that color from a banana.
Mandarinka
The coolest place in our apartment is the balcony, but in December I think there is 0 degrees ... There were no bubbles in the morning
So nothing will work and there is no point in continuing? What do you think?
Axioma
Mandarinka, Banana bread (oven, master class) I think that you will always have time to throw away the dough.
Try to leave it at room temperature for four hours and watch, if moisture separates, then add a little flour to a normal consistency.
Mandarinka
Quote: AXIOMA

Mandarinka, Banana bread (oven, master class) I think that you will always have time to throw out the dough.
Try to leave it at room temperature for four hours and watch, if moisture separates, then add a little flour to a normal consistency.
I only kept it warm for an hour, nothing changed, but I continued the process anyway, adding the rest of the ingredients. It will soon be 4 hours, but now I see foam on the sides ... the smell is pleasant, sweetish. I will report on further results later.
Thank you!
Mandarinka
The bread turned out delicious! I'll post the photo later the whole family is delighted, thank you very much!
Mandarinka
Here are the pictures
The bread is soft, with such a pleasant banana flavor, not sweet at all! The gingerbread man was soft enough, but I decided not to add flour, I had to lightly grease my hands with oil to form a bar. Ah ... I did the batch in hp, I don't have a combine. The first time is the "yeast dough" program for 1 hour 25 minutes, then "pasta dough" for 15 minutes, then we rise for an hour and a half, and then, like you all.
Banana bread (oven, master class)
Banana bread (oven, master class)
Klementina
You have got a very beautiful bread. But little white.
And my question about yellow was ignored :-(
My dough is ripening.
Mandarinka
Quote: Klementina

You have got a very beautiful bread. But little white.
And my question about yellow was ignored :-(
My dough is ripening.

Thanks to me, it seems the author used a little Photoshop.
Klementina
Quote: Mandarinka

Thanks to me, it seems the author used a little Photoshop.
or turmeric? :-)
Mandarinka
Quote: Klementina

or turmeric? :-)
More likely then saffron ..
Axioma
Mandarinka, thank you very much for the detailed report and for the photos of banana bread!Banana bread (oven, master class)
The bread turned out to be unusually beautiful! The cut is wonderful!
Looks very tasty! 🔗

I do not know how to use Photoshop.
There were problems with the old Sony T30 camera, or rather with its stabilizer in automatic mode.
The new one lost the sharpness of the pictures, many photos had to be irretrievably placed in the basket. 🔗
I admit that not everything is perfect and as beautiful as I would like.
I will improve gradually.

Mandarinka
Thank you! I already bought bananas yesterday, I will hide them and bake when they turn black
And I don't know how to use photoshop, but I really want to learn
Food is just asking for a photo, but unfortunately the photo does not turn out as beautifully as in life ... We will try

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