A fluffy, light banana bread that almost melts in the mouth, with the addition of milk powder. I made it today and its smell is still spreading throughout the house.
Sometimes I buy bananas thinking that I will use them quickly. However, I can’t always use all of them right away. They often lie in the kitchen for a few days and after that much time, they are suitable only for rolls or bread.
Such bananas are almost as sweet as honey and their aroma is very intense. If you also have such bananas, do not throw them away, just bake a bread.
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Put sifted flour into a bowl. Set aside two and a half tablespoons of it, to which add yeast, 2 tablespoons of lukewarm milk and 1 teaspoon of caster sugar. Mix and let it rise for 10 minutes.
Mash the bananas with a fork. Mix the powdered milk and liquid milk in a cup.
Place the risen yeast in a bowl along with the flour. Add mashed bananas, milk and caster sugar. Mix and successively add salt and melted lukewarm butter. Knead the dough for 10 minutes. Cover the bowl with a kitchen cloth and let it rise for an hour.
Remove the risen dough from the bowl – it should have the shape of a rolling pin and divide into 10 balls. Arrange the balls in a rectangular baking tin, in two lines. Cover the tin with a kitchen cloth and set it aside for 40 minutes in a warm place to rise. Brush the dough with an egg.
Heat up the oven to 180 degrees Celsius. Bake for 25 minutes.
Once done, cool the bread. Serve it on its own or with butter or jam.
It is important that the bananas be quite ripe. The skin of the bananas should be practically black as those are the sweetest ones.
The baking tin which I used had a rectangular shape and had a size of 28 by 10 centimetres. Before putting the bread balls into it, I lightly greased the tin with margarine.
I didn’t add any eggs to the dough. I only brushed the top of the bread with some. You can replace the egg with butter.
Do you like cakes with bananas? If so, try our recipe for Banana cake.
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