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My Banana Bread

5 from 6 votes
Prep Time 20 mins
Cook Time 1 hr
Rest Time 21 hrs
Total Time 22 hrs 20 mins
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

My banana bread

    Poolish / pre-dough

    • 200 g Wheat flour 1050
    • 200 ml Water (ice cold from the fridge)
    • 0,2 g Fresh yeast (size corresponds to a grain of rice)

    Main dough / bread dough

    • Poolish / pre-dough
    • 300 g Wheat flour 550 + more
    • 3 piece Bananas (overripe)
    • 150 ml Water (ice cold from the fridge)
    • 40 g Raw cane sugar
    • 6 g Fresh yeast
    • 8 g Salt
    • 1 Bag (90 g) Back - me (Dr. Oetker)

    Instructions
     

    Poolish / pre-dough

    • For the pre-dough you put the weighed wheat flour, the ice-cold water and the rice grain of fresh yeast in a glass, stir it, cover it with foil and let it stand for 18 hours at room temperature so that it can rest / mature.

    Main dough / bread dough

    • The next day, take a mixing bowl / food processor and add the poolish / pre-dough first. Then add the wheat flour 550, the ice-cold water from the refrigerator, the raw cane sugar, the fresh yeast and, last but not least, the salt. Now mix / knead everything together.
    • Peel the overripe bananas (do not throw them away, I have used them), break them into pieces and add to the bread dough. Mix / knead again. Now add the chocolate and mix / knead again. This is an extremely liquid dough, so I recommend adding more flour until it comes off the edge.
    • Flour the work surface and shape the bread dough. Place in a baking pan, cover and let rest / rise at room temperature for about 3 hours. At some point preheat the oven to 200 degrees top / bottom heat. After GOING and when the oven has reached temperature, put in and switch the oven temperature down to 180 degrees top / bottom heat and bake for about 60 (1) minutes / hour.
    • Remove after baking and let cool down in the tin. Then take it out and let it cool completely on a rack. This bread tastes great with chocolate cream :-).
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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