Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits

Name: Bejeweled Banana Bread with Natural Tea Leaven and Dried Fruits
Cuisine: American
Ingredients: 100 grams ★Natural leaven or bread starter; 50 grams ★Milk; 150 grams Cake flour; 2 Eggs; 90 grams Sugar; 70 grams Margarine or butter; 1 Banana (ripe, if possible); 50 grams Mixed dried fruits

cookpad.japan @cookpad_jp

I usually make banana bread with baking powder, but this time I wanted to try making it with a bread starter. I did it! This is such a moist banana bread.

For the bread starter I use a 1:1 ratio of starter liquid to flour, fed 3 times over 3 days.

I switched up Step 1 and Step 2. If you bring the starter and milk to room temperature together, it will be easier to mix. For loaf pan: 21 x 8 cm [8 1/4 x 3 1/4 in]. Recipe by ducksoup

I usually make banana bread with baking powder, but this time I wanted to try making it with a bread starter. I did it! This is such a moist banana bread.

For the bread starter I use a 1:1 ratio of starter liquid to flour, fed 3 times over 3 days.

I switched up Step 1 and Step 2. If you bring the starter and milk to room temperature together, it will be easier to mix. For loaf pan: 21 x 8 cm [8 1/4 x 3 1/4 in]. Recipe by ducksoup

cookpad.japan @cookpad_jp

I usually make banana bread with baking powder, but this time I wanted to try making it with a bread starter. I did it! This is such a moist banana bread.

For the bread starter I use a 1:1 ratio of starter liquid to flour, fed 3 times over 3 days.

I switched up Step 1 and Step 2. If you bring the starter and milk to room temperature together, it will be easier to mix. For loaf pan: 21 x 8 cm [8 1/4 x 3 1/4 in]. Recipe by ducksoup

I usually make banana bread with baking powder, but this time I wanted to try making it with a bread starter. I did it! This is such a moist banana bread.

For the bread starter I use a 1:1 ratio of starter liquid to flour, fed 3 times over 3 days.

I switched up Step 1 and Step 2. If you bring the starter and milk to room temperature together, it will be easier to mix. For loaf pan: 21 x 8 cm [8 1/4 x 3 1/4 in]. Recipe by ducksoup

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Ingredients

100 grams★Natural leaven or bread starter
50 grams★Milk
150 gramsCake flour
2Eggs
90 gramsSugar
70 gramsMargarine or butter
1Banana (ripe, if possible)
50 gramsMixed dried fruits

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Steps

1

[Preparation] Bring the ingredients to room temperature. It's Spring right now, so it will take about 1~2 hours, I think.
2

(★) When you take the starter out of the refrigerator, add it to the milk and then bring to room temperature.
3

Mash the ripened banana with a fork. If the banana isn't ripe, then microwave it for about 30 seconds at 500 W, then mash.
4

Use a whisk: Knead the margarine until creamy. Add the sugar and mix until white.
5

Whip Step 4 to incorporate air into the batter.
6

Add the beaten egg into Step 4 in 2~3 portions, mixing well with each addition. When it reaches a smooth, creamy consistency, add Step 3 and mix well.
7

It's okay if the banana separates! When you add the dry ingredients, it will all come together.
8

Divide the dry ingredients into 2~3 portions and sift into the batter one portion at a time, mixing well with each addition.
9

You can buy a sifter at the dollar store! It's quite useful!
10

Continue mixing until no longer powdery.
11

Use a spatula: fold in the dry fruits.
12

I used these dried fruits from Mama Pan.
13

Mix the leaven and milk from Step 2. Mix until blended.
14

Add Step 13 to Step 11 and use a rubber spatula to blend it all together.
15

[Prepare the pan] Line the baking pan with kitchen parchment paper.
16

You can use tape to secure the lining.
17

Pour Step 14 into the cake pan. Tap the sides 2~3 times and drop onto the table a couple times to release air bubbles.
18

Cut off the excess parchment paper. Cover in plastic wrap and put in a warm place for a while.
19

After about 8 minutes, the batter should have expand. Next, bake in an oven at 180°C for 20 minutes, then reduce the heat to 170°C and bake for an additional 10 minutes.
20

The baking times are just a suggestion, so please adjust according to your oven.
21

When a toothpick or skewer inserted in the center comes out clean, it's ready! If you need to bake it longer, check on it every 5 minutes.
22

Once baked, drop the pan onto a table from about 15 cm up, then remove from the pan. Cool while still wrapped in the parchment paper.
23

Once cooled, remove the parchment paper and wrap tightly with plastic wrap to store (so that it doesn't dry out).
24

You can eat it right away if you like, but if you let it sit wrapped overnight, it will be even more delicious!