As promised in the post on How to make perfect white bread at home and in an effort to expand our bread recipes, I have put things together to bring to you a perfectly moist banana bread recipe in this post.
This banana bread recipe is actually an adjustment of the basic white bread recipe with the addition of bananas to make sweet, moist and tasty bread for breakfast or snack. The steps are almost the same, except that you have to be a little more patient when you knead the dough because it is sticky. You should also choose very ripe bananas for more flavor and to make it easier to combine them into the dough. If you like to feel banana chunks in your bread, slice the bananas; otherwise, mash them. You will also learn to shape your bread loaves in more different ways than the scored oval shape of white bread.
- Prep Time: 1 hour 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes
- Category: Bread Recipes
- Method: Baking
- 200g flour
- 3g baking powder
- 60g brown sugar
- 3g salt
- 120g water
- 30g cooking oil
- 2 very ripe bananas (sliced)
- 1 egg (for egg brushing on top)
Step 1: Mixing the ingredients
- First, combine the dry ingredients (flour, baking powder, sugar and salt) in a mixing bowl.
- Next, stir water and then cooking oil into the flour mixture until absorbed.
- Finally, fold the chopped banana into the mixture. The banana will be mashed and fully combined during kneading process.
Step 2: Kneading dough
- The flour mixture will be very sticky at first. Therefore, it is perhaps a better idea to knead this sticky mixture in the mixing bowl until it become smooth and less sticky.
- Then turn the dough out onto a working surface and keep kneading it for a little while until it turns supple.
- Like the white bread recipe, the dough will be shaped first and then let rise.
Step 3: Shaping the bread and letting the dough rise
- Cut the dough into 6 roughly equal portions with a bench knife.
- First, re-shape the dough portions into balls.
- Then, shape the balls into difference loaf shapes to make the bread more appealing as below:
+ use a rolling pin to roll a dough ball into a flat triangle, next use your fingers to roll the dough from one short side to the opposite corner, then bend it into a curve;
+ use a rolling pin to roll a dough ball into a flat rectangle, next make some parallel cuts from one long side to central line, then roll the dough from the other long side to the cut side; or
+ use a rolling pin to roll a dough ball into a flat rectangle; next imagine 2 lines parallel with the long sides dividing the rectangle into 3 smaller equal rectangles and make parallel cuts from the long sides to these 2 lines, leaving the central rectangle uncut; fold the cut sides inwards as demonstrated in the following picture.
- Finally, line a baking sheet with a non-stick baking mat then place the shaped loaves of dough onto the baking mat and let the dough rise until double in size.
Step 4: Baking and enjoying
- Once the bread loaves have doubled in size, brush egg yolk onto the top of the loaves.
- Put the baking sheet into the oven and bake at 175 to 180 degrees C until the bread tops turn golden brown. Remember to check the oven frequently during baking time to avoid overbaked bread.
- Remove the bread loaves from the oven to a cooling rack. I like to enjoy the banana bread when it is still a bit warm, but for storing you should let them stay on the rack until completely cool. If wrapped tightly in plastic wrap, the banana bread can last for 3 days at room temperature.
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