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Wednesday, July 27, 2011


After baking the Banana Dried Cranberries Bread, I tried converting the recipe to Banana Loaf Bread since I had some bananas left.  I made 2 loaves from the same quantity and each loaf weighs about 600 gm after baking.  A nice bread recipe worth keeping, soft and light texture.  I realised that no sugar is added for this recipe.
Isn't it lovely? Freshly home baked bread loaves
400 gm bread flour
6 tsp [12 gm] skimmed milk powder
1 tsp [6 gm] salt  
2.6 tsp [8 gm] instant yeast 
1 egg [40 gm] - lightly beaten [keep about 1 tsp for brushing bread]
120 ml warm water
120 gm banana [about 2 pieces] - skin and mash and add to water
40 gm [1.5 tbsp] butter
  • Put mashed bananas, water and yeast in the mixing bowl.  Leave for about 5-10 minutes until slightly frothy.  Add in the sifted flour, salt and beaten egg.  Fix kneading machine with dough hook, start to knead all ingredients on medium speed till soft dough is form [about 5 minutes],  Then add in butter.  Continue to knead for a further 10-15 minutes until dough is soft, smooth and elastic. 
  • Remove mixing bowl from machine, cover dough to proof for about 20-30 minutes or until double in size.  Punch down and divide dough into 2 portions.  Roll into a ball.
  • Take 1 portion, roll flat and fold into three, then roll into a rectangular shape and roll up like swiss roll.  Transfer to bread tin.  Do the same for the other portion.  Leave to proof for 40-50 minutes.
    Before Proofing 
    After 40-50 minutes proofing 
    Brush with beaten egg and sprinkle linseed 
    This bread texture is soft and light 

  • When dough has doubled in size, brush with beaten egg and sprinkle grounded linseed [or any roasted nuts you prefer].  At the same time, preheat oven at 170 degrees C for 5-10 minutes.
  • Bake bread loaves for 25 minutes on lower rack.  Remove to cool on rack before serving or storing.

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