Was quite sceptical about using banana in bread but tried it anyway~
Recipe adapted from Catherine Atkinson’s ‘Brilliant Breadmaking’ again! Original recipe is for a chocolate banana bread, but I didn’t have chocolate chips, so I used some poppy seeds instead.
270g bread flour
10g brown sugar (original recipe: 1tsp golden castor sugar)
10g castor sugar
1/4 tsp salt (original recipe: 3/4 tsp)
1 tsp instant yeast (original recipe: 3/4 tsp)
140ml milk (original recipe asked for 165ml)
15g canola oil
90g mashed banana
1 tsp poppy seeds (original recipe: 45g chocolate chips)
I used Menu 6 – Rice Bread of the Panasonic SDP104. Leaving the yeast and poppy seed, I put the rest into the bread tin.
As this was the first time I was making this bread, I did not put the yeast and poppy seeds into their respective dispensers as I wanted to open the lid to check on the dough. I just manually added them in when the machine beeps.
Banana flavour was faint but noticeable. Nice touch, actually! It’s like eating a healthy version of banana cake. It was a little too sweet, the sugar could be reduced to 10g. The flavour would be better had the texture been better.
Very close and dense. Kind of chewy too. A bit like sourdough. Definitely need to work on the texture.
I think the strict cycles of the bread machine didn’t do the recipe any good. The texture would be much better if the proofing could be manually controlled.
Not sure if I would use this recipe again. I like the fragrance but not the texture. Perhaps I would incorporate banana in better recipes that are known to yield light, fluffy bread. Till next time!