|Banana Feather Loaf with Peanut Butter and Banana|
I get along with bananas like a house on fire. So it's natural that I would choose, for my first Bread Bible post, the Banana Feather Loaf to compliment the Banana Split Chiffon assigned to the Alpha Bakers for the Baking Bible. I think it's interesting to explore all the different ways bananas can be used and adapted to suit different applications. So to celebrate the banana, maybe we should whip up a little Banana Lemon Curd for the loaf, then mix up a Banana Daiquiri, and serve up all of our very different banana things, and have a banana party, and call it The Banana Bomba!
Here's my experience:
DOUGH STARTER: Mixing the flour, yeast, water and honey is a very straight forward process and couldn't be easier.
|This is the water and honey|
|The flour and instant yeast|
The liquid and dry ingredients make the starter.
MAKE THE SPONGE: Mixing the flour and adding it to the sponge is another very simple step in the process of making bread.
|The flour blanket|
ADDING THE BANANA! Yeah, it's time to add the banana. I mashed it with the soft butter and salt just to ensure that they would mix properly.
|Adding the banana and butter to the sponge.|
MIXING THE DOUGH BY HAND: This was too sticky to knead by hand. I had to add flour because it was impossible to otherwise. The machine wouldn't have cared, but manoeuvring around my bread bowl with this sticky mess wasn't enjoyable.
|The dough was a sticky mess|
Still, I was committed, so I did my best. Letting the dough rest for 20 minutes changed the mood of the dough and afterwards, it was a charm to work with.
|Resting the dough for 20 minutes|
I let it rise until double,
|The dough after the first rise|
and then I folded up the four corners
|Folding up the four corners|
|then gave it two business folds|
|The dough ready for the second rise|
and let it rise again. It took much longer and by this time, it was too late to shape it and let it rise again, So I stuck it in the refrigerator and went to bed.
8am morning, I took it out of the cold box, shaped it into a loaf and let it rise.
|The dough is ready for the loaf pan for the final rise|
Again, it took forever so I went dancing. I got home at 4pm and the bread had reached the top of the mold. That's a long time proofing.
|This took all afternoon to rise to this level|
So I fired up the jets to 475F. That's a super hot oven.
Baking it, it sank a little. Huh? I suspect I over-rose it. Is that possible? Maybe the chemical reaction was completely gone and the structure of the bread collapsed a little.
Tasting it, it certainly tasted a bit on the sour side. The banana was very faint, but it was moist and very pleasant.
|The Banana Feather Loaf sliced, toasted and ready to eat.|