Tuesday, June 15, 2010
You could make banana cake, but that's a different column.
Instead, you can bake those bananas into a yeast bread, roll it up with some sugar to sweeten it and some cinnamon to give it a little kick, and you've got a completely different kind of banana bread. Perfect for breakfast or brunch. Or a snack.
If you don't have Greek-style yogurt, you could use regular yogurt. But since regular yogurt has more moisture you might need to add a bit more flour to compensate. The dough should be soft and supple, but not sticky when you're done kneading.
The scent when this bread is baking is amazing, with the banana and the cinnamon mingling with the sweet yeastiness. The only thing better is eating it.
Banana Cinnamon Bread
1/4 cup sugar
1/4 cup Greek-style yogurt
1/2 cup mashed overripe bananas (about 2 bananas)
2 3/4 cups (12 3/8 ounces) bread flour
1 teaspoon kosher salt
1 teaspoon vanilla
1 tablespoon olive oil
1/2 cup brown sugar
1 tablespoon cinnamon
In the bowl of your stand mixer, combine the water, yeast, and a pinch of the sugar and set it a aside a few minutes to get frothy.
Place the dough seam-side down in the pan. Cover the pan with plastic wrap and let rise until doubled, about 30 minutes.
Bake at 325 degrees for 35-40 minutes, until dark golden brown. Remove the loaf from the pan and let it cool completely on a rack before cutting.
This appeared on Serious Eats and has been submitted to Yeastspotting.
Freshly posted at 9:12 AM by Donna Currie Tags: Baking, BOTD, Bread, Fruit, Serious Eats, Sweets