This banana bread is great served as a dessert with tea but you can also make sausage sandwiches with it! By the way, the powdered milk in the dough can be substituted for the vegetable cream replacer.
6 servings, preparation: 1 hr + 2 hr.
What you need:
1 medium very ripe banana
2 tbsp powdered milk
70 ml fresh whole milk
1 medium egg
40g butter + a little more for greasing
4 g dry yeast
1 tsp. Salt
What to do:
1. Sieve the flour with the milk powder and salt, add the yeast and sugar, mix until smooth.
2. In another bowl, mash the peeled banana into a smooth purée, add the fresh milk and egg, mix until smooth.
3. Fold the banana mixture into the dry mixture and knead into a smooth elastic dough, adding the soft butter at the very end. Shape the dough into a ball, place in a clean bowl and leave in a warm place for 1 hour.
4. Preheat the oven to 180°C. Divide the dough into 2 equal portions, knead into 2 balls, cover with clingfilm and leave to rise for 10 minutes. Butter 2 x 6 x 10 cm tins.
5. Roll out each ball of dough into an oval about 20 cm wide. Roll up into a roll and pinch the edges open. Cut the roll crosswise into pieces about 2 cm wide (you may not cut all the way through). Place the sliced rolls in the prepared moulds, cover with cling film and leave to rise for 1 hour.
6. Bake in the centre of the oven for 17-20 minutes. Brush the hot bread with butter. Serve slightly warm, but preferably completely cooled.