Banana Bread with Caramelised Bananas
★★★★★ 4.5 (19)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Place 2 cups of the flour, yeast, sugar and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed for 30 seconds or until well combined
- Add butter, milk and water. Beat at low speed for 1-2 minutes or until butter has been completely incorporated. Remaining at low speed, gradually add beaten eggs a little at a time, mixing well between each addition. Increase speed to medium and beat for 2 minutes. Mixture should now be glossy and sticky
- Remove paddle attachment and insert dough hook. Beat on low speed and slowly add remaining flour, ½ cup at a time, until it forms a firm dough
- Increase speed and knead for 5 minutes or until it forms a firm, smooth and elastic dough. Test using the windowpane method (see tips)
- Tip dough onto a lightly floured work surface and form into a ball. Place in an oiled bowl. Cover and allow to rise for 1 hour or until doubled in size
- Punch down dough and divide into three equal portions. Roll each portion into approx. 35cm ropes. Place onto a greased and lined baking tray. Pinch top of dough strands together and tuck under to seal. Braid the 3 strands, then pinch and tuck end under. Cover with cling film and allow to rise in warm place for 30 minutes
- Preheat oven to 200°C/180°C (fan-forced)
- Brush risen egg bread with remaining beaten egg. Sprinkle with sesame seeds and bake 25-30 minutes until golden brown. Cool on wire rack and serve warm or room temperature
Tips & Hints:
- Windowpane test: After 5 minutes kneading, check the dough is elastic enough with this test. Cut off a small ball of dough and flatten between both your thumbs and first two fingers. Gently spread the dough apart. If kneaded enough, the dough will stretch easily into a thin membrane that you can see through without tearing or breaking.
- Bread flour contains a higher percentage of the protein gluten which is ideal for making breads. This is readily available in the supermarket baking aisle. Alternatively, use plain flour.
- Dough can be made a day ahead. Follow recipe up to step 5. Refrigerate overnight. Bring to room temperature and continue from step 6.
- Flour moisture levels can vary, if dough is too dry, add a tablespoon at a time of water or milk until it reaches the correct consistency. If too sticky, add a tablespoon of flour and knead until dough firms up.
- Roll dough ropes to fit the size of your largest baking tray.
- Proved dough is ready when indentation remains after lightly touching.
- Wrap bread well and refrigerate for up to 3 days. Warm in low oven or toaster.
- Freeze bread for up to one month. Defrost in the refrigerator overnight.
- Place 2 cups of the flour, yeast, sugar and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed for 30 seconds or until well combined
- Add butter, milk and water. Beat at low speed for 1-2 minutes or until butter has been completely incorporated. Remaining at low speed, gradually add beaten eggs a little at a time, mixing well between each addition. Increase speed to medium and beat for 2 minutes. Mixture should now be glossy and sticky
- Remove paddle attachment and insert dough hook. Beat on low speed and slowly add remaining flour, ½ cup at a time, until it forms a firm dough
- Increase speed and knead for 5 minutes or until it forms a firm, smooth and elastic dough. Test using the windowpane method (see tips)
- Tip dough onto a lightly floured work surface and form into a ball. Place in an oiled bowl. Cover and allow to rise for 1 hour or until doubled in size
- Punch down dough and divide into three equal portions. Roll each portion into approx. 35cm ropes. Place onto a greased and lined baking tray. Pinch top of dough strands together and tuck under to seal. Braid the 3 strands, then pinch and tuck end under. Cover with cling film and allow to rise in warm place for 30 minutes
- Preheat oven to 200°C/180°C (fan-forced)
- Brush risen egg bread with remaining beaten egg. Sprinkle with sesame seeds and bake 25-30 minutes until golden brown. Cool on wire rack and serve warm or room temperature
Tips & Hints:
- Windowpane test: After 5 minutes kneading, check the dough is elastic enough with this test. Cut off a small ball of dough and flatten between both your thumbs and first two fingers. Gently spread the dough apart. If kneaded enough, the dough will stretch easily into a thin membrane that you can see through without tearing or breaking.
- Bread flour contains a higher percentage of the protein gluten which is ideal for making breads. This is readily available in the supermarket baking aisle. Alternatively, use plain flour.
- Dough can be made a day ahead. Follow recipe up to step 5. Refrigerate overnight. Bring to room temperature and continue from step 6.
- Flour moisture levels can vary, if dough is too dry, add a tablespoon at a time of water or milk until it reaches the correct consistency. If too sticky, add a tablespoon of flour and knead until dough firms up.
- Roll dough ropes to fit the size of your largest baking tray.
- Proved dough is ready when indentation remains after lightly touching.
- Wrap bread well and refrigerate for up to 3 days. Warm in low oven or toaster.
- Freeze bread for up to one month. Defrost in the refrigerator overnight.
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Josh
Easy, reliable recipe! - Hello of Canada! I love how easy this recipe is with the amazing results. Being up in Canada during the winter months it gets extremely dry. I did have to add more milk when mixing and the original proofing time was almost doubled. Turned out Amazing!
Naomi Winkel
Great bread - My 10 year old daughter and I are making this recipe right now. We're on the 2nd rise part.
Lynn
Miss - Not tried it yet
+ 4 star only ratings in addition to the reviews above
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