Sweet & Tender Banana Bread
I wanted to use the leftover syrup from another dessert I made, so I baked this bread.
During the summer, use cold water and milk. During the winter, warm to 35°C.
Adjust the amount of water, the baking time, and the oven's temperature accordingly.
When baking, if it seems like the tops are going to burn, cover with aluminum foil. Recipe by rinocojp
Sweet & Tender Banana Bread
I wanted to use the leftover syrup from another dessert I made, so I baked this bread.
During the summer, use cold water and milk. During the winter, warm to 35°C.
Adjust the amount of water, the baking time, and the oven's temperature accordingly.
When baking, if it seems like the tops are going to burn, cover with aluminum foil. Recipe by rinocojp
Cooking Instructions
- 1
I will be explaining how to knead the dough by hand, but of course you can use a bread maker, too.
- 2
Take out 2 tablespoons from the water listed in the ingredients to dissolve the yeast. Add the ★ ingredients to a bowl and mash the bananas while stirring with a whisk.
- 3
Add in the bread flour and yeast and fold in with a scraper. When the dough begins to come together, place it on the work surface and knead well.
- 4
After kneading for about 10 minutes, fold in the softened butter and continue kneading. It will be difficult at first, but eventually it will settle in.
- 5
Knead for another 10 minutes until the surface is nice and smooth. Form it into a round ball and place into a lightly greased bowl.
- 6
Let the dough rise without drying out. When it has doubled in size, push the dough with a finger (put flour on it first) If it leaves a mark, it's done rising.
- 7
Separate into 8 pieces and release the gas of each one. Loosely form into round balls. Cover with a damp cloth and let sit for 15 minutes.
- 8
Remove the gas again and form into any shapes that you want. Tightly close the ends.
- 9
Leave in a warm room for the second rising, making sure the dough doesn't dry out. When they double in size, they are done rising!
- 10
Preheat oven to 200°C. Lower the temperature to 180°C and bake for 15 minutes. When finished baking, cool on a cooling rack.
- 11
When the bread has cooled, place into a bag, release the air, and place in the refrigerator to store. When you are ready to eat it, warm it in the microwave for a fluffy center.
- 12
. After making [Mixed Fruit Ice Cream] I used the leftover syrup in this recipe.
https://cookpad.wasmer.app/us/recipes/144002-mixed-fruit-ice-cream
- 13
In that case, instead of using water, use 50 g of syrup. Also, decrease the amount of sugar to 15 g. Everything else is the same.
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