Banana Bread

I have to start with a disclaimer… I don’t eat bananas, I’m allergic to them, they make me throw up, I can’t stand the smell of them, even looking at one makes me feel a little queasy.

So why banana bread you say? Two words “MY DAD” Dad has featured a bit over the last couple of months on my blog with some famous quotes like “you didn’t buy any biscuits, well you will have to make me some then” or how about “can’t you make it and put it on your bloggy thing?”

So here is how the conversation went down.

DAD: Elizabeth (my parents call me by my full name) I have some spare bananas, can you make me some banana bread.

Liz: Dad I’m allergic to Banana’s I hate banana bread.

DAD: Well you don’t have to eat it, can you make it or not?

Liz: Yes dad I can make it, but we don’t have any bananas that are ready.

DAD: Yes we do (holding up some beautifully greeny/yellowy bananas

Liz: Well, they have to be very ripe dad, almost black.

DAD: Well how long will that take?

Liz: I don’t know, I don’t ever buy or eat bananas DAD remember I’m allergic to them?

DAD: Really, that’s weird I’m not allergic to anything!

Seriously…. so everyday since then, every morning I come out of my flat and say good morning and the first thing dad asks me is not, how are you, or did you have fun last night, or how did you sleep, but are the bananas ready yet! I was about to throw them at the wall when they were actually ready one morning, so I had another conversation with dad because I have two recipes for Banana bread, one that is more like a the banana bread that are sort of cakish and the other that has yeast in it and proves like bread. I asked him which he would prefer. He said he wanted bread not cake, so here it is. It is quite a wet mixture and really does need the full 2 1/2 hours to prove properly! You will need a Kitchen aid/like machine that has a dough hook to help knead the bread is it sticky and can’t be kneaded like normal bread… or a Thermomix of course ๐Ÿ™‚

You can eat it warm out of the oven, but I find that it tastes so much better the next day when it has been toasted in a flat sandwich press. If you keep it in the fridge in an airtight container, it lasts well!

Ingredients

150ml (g) Butter Milk

2 teaspoons of Dried Yeast

3 over-ripe Bananas

650g Plain Flour (I use bakers)

1/4 cup (60g) Maple Syrup

1/2 teaspoon Vanilla

1 egg

2 teaspoon cinnamon

1 teaspoon Freshly Grated Nutmeg

70g of Walnuts

pinch of salt

Method

1. Prepare a large loaf tin, greasing the sides well with oil.

2. Place butter milk in a pan and warm (not hot) then remove from heat and add milk and yeast into mixing bowl and mix on a low speed for 2 minutes to activate the yeast.ย ย 

3. Add all other ingredients and mix with the dough hook for 20 minutesย at around speed 5 on your mixer or until the mixture get that starchy consistency… it will still be wet, but will start to stretch.

4. Pour contexts of the mixing bowl into a large prepared loaf tin, cover with plastic wrap and allow to prove for 2 1/2 hours in a warm place (not hot).

5. Heat oven to 180 degrees celsius and cook bread for 35 minutes. Turn off oven and leave the bread in the closed oven for another 15 – 20 minutes, or until bread is a nice rich brow colour.

Banana Bread

6. Take out bread and allow to cool in the tin for 10 mins then remove and place bread on a cake tray to completely cool.

7. You may cut some slices while it is still warm, but use a good bread knife and be careful as it is very fresh!

8. Put on lashings of butter and eat! (I have heard that is the best way to have it!)

THERMOMIX METHOD

TM5

1. Prepare a large loaf tin, greasing the sides well with oil.

2. Place butter milk and yeast into mixing bowl and mix 3 minutes/37 degrees/speed 1.

3. Add all other ingredients and mix for 2o seconds/speed 5.

4. Scrape down the side of the bowl and knead for 4 minutes/knead function.

5. Pour contexts of the mixing bowl into a large prepared loaf tin, cover with plastic wrap and allow to prove for 2 1/2 hours in a warm place (not hot).

Banana Bread

Ready to prove (the sun is always best)

6. Heat oven to 180 degrees celsius and cook bread for 35 minutes. Turn off oven and leave the bread in the closed oven for another 10 – 20 minutes, or until bread is a nice rich brow colour.

Banana Bread

Finished Proving

7. Remove from the oven and place bread on a cake tray to completely cool.

8. You may cut some slices while it is still warm, but use a good bread knife and be careful as it is very fresh!

9. Put on lashings of butter and eat! (I have heard that is the best way to have it!)

 

Banana Bread

I like the rise and texture of this banana bread, even though I have never eaten it, Dad said it was “good” (in dad speak terms, that is him jumping up and down yelling it is the best bloody thing he has ever tasted) ย as normally everything else is just “alright” Everyone else that enjoyed the bread said it was fantastic, but because I have never eaten it I can’t tell you. You will just have to make it for yourself and try it and get back to me!

When the banana bread is completely cold, cut it into slices, wrap it and put it in the freezer so it stays fresh (if it doesn’t get eaten straight away). When toasting, I find that it toast beautifully in a sandwich press rather than a toaster, but it cooks quickly because of the sugar content inย the bananas.

Enjoy Irresponsibly!

Liz x