Sometimes, I'd like to make some sweet breads for breakfast. We did have some bananas that have been going a bit too ripe, so I made this banana walnut loaf.
Sweet breads are usually more dense and moist, and they don't rise as high as the plain loaves or wholemeal, grain loaves. I do prefer using yeast rather than baking powder to make sweet loaves.
Banana Walnut Loaf
• 500g Strong Bread flour
• pinch of salt
• 2 tsp instant dried yeast
• 100g milk
• 80g plain yoghurt
• 4 tbsp raw sugar
• 1 ripe banana
• 1 whole egg lightly beaten
• 50g room temperature butter
• 50g crushed walnuts
• 1 tsp cinnamon
• 1 tsp all spice
Mix flour, all spice, cinnamon and sugar.
Heat milk to moderate temperature, lukewarm, stir in yeast and let it dissolve, and stand for 10-15 minutes till frothy.
On a clean work bench, put the salt on bench and add on top the flour mixture.
Add yeast mixture yoghurt and egg and mashed banana to form dough.
Start kneading and slowing knead in bit by bit the softened butter until it all blend in.
It’s better to knead 6 minutes rest the dough for 30 minutes – and repeat the process for 6 times, until it’s smooth elastic and not sticky to hand.
Fold in the crushed walnut.
Leave dough in a clean lightly greased pot and cover to prove till double the size.
Cut dough in 5 different portions and roll up to smooth rolls, set in 2 greased tins, prove till full size.
Bake in 190C oven for 30 minutes.
It's lovely, and different texture than those "cake" stype banana breads.
The paste used on top was made from butter, egg yolk, self raising flower, sugar and milk powder.