Banana Bread

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

350g flour

2 tbsp powdered milk

70 ml fresh whole milk

1 medium egg

40g butter + a little more for greasing

30g sugar

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.

Leave a Comment