There are a lot of people who really like bananas and so I’m assuming that they would also like banana bread, given the number of recipes one can find for it on the net. Well, I’m one of those who enjoy bananas as fruit but not in bakes. Any more out there like me in this preference?
In fact, the only banana bake recipe I have on this blog so far is for Banoffee cupcakes! That might change in the future as I am finding the occasional banana bake that I do like and today’s post is about one of them.
The schedule for the ABin5/ HBin5 group tells me I should have attempted Whole Wheat Mixed Berry Bread or Muffins and Whole Wheat Banana Bread this fortnight. I am not discussing the previous fortnight’s scheduled breads because I never went there!
For various reasons, including the fact that whole wheat or otherwise “healthy” breads aren’t very popular here, I shall now be baking only from my book trying to keep to the schedule whenever possible.
By this I mean, that if something similar to the scheduled breads are in my book I shall bake those or else I will try and adapt the theme for the fortnight to “regular” recipes from ABin5.
As for the mixed berries bread, it isn’t the season for berries here right now unless one is thinking of cherries. So I thought I would bake banana bread with a local variety of some small, sweet yellow bananas I had. If you do a net search for banana bread most of the results would be for a quick bread using baking powder for leavening.
I wanted to make yeasted banana bread and found some good recipes on a couple of sites. My challenge was to adapt a recipe from ABIn5 to make the banana bread.
I used the buttermilk bread recipe that’s on page 207 of ABin5 (half the given recipe). We have become quite fond of this bread here and I’ve found it adapts itself quite well to additions. I last made an excellent Carrot Bread with it and decided to try making banana bread with it.
This time, I decided not to add any whole wheat flour (unlike my usual practice of 1: 3 ratio of whole wheat to all purpose flour) since the addition of puréed banana would probably make the bread dense.
Surprisingly, the banana didn’t make the bread dense/ heavy as I expected. My banana bread rolls turned slightly moist and delightfully soft. The presence/ flavour of banana in the bread was just there, which was fine with us.
If you would like a very strong flavour of banana in your banana bread, then this recipe is perhaps not for you. On the other hand, if you are looking for very soft and slightly sweet bread rolls, I would definitely recommend that you give this recipe a try.
The basic premise of Jeff and Zoe’s bread books is about mixing up the dough on one day and then baking the bread from it as and when required over a period of time from a week to two, depending on the dough.
Since I added banana to this dough, I have no idea whether the dough would keep for more than a day in the fridge. I chose to make up the dough in the morning and bake it in the afternoon of the same day.
You can find the original buttermilk bread recipe on page 207 of Artisan Bread in 5 Minutes a Day.
Yeasted Banana Cardamom Bread Rolls.
(Adapted from Artisan Bread in 5 Minutes a Day)