Banana Milk Bread

Ingredients

For the Dough:

• • Ripe bananas: 206g (about 2 medium bananas, after peeling)
  • Instant yeast: 4g (0.5 tablespoon)

• • Milk: 90ml (6 tablespoons)
  • Melted unsalted butter: 28g (2 tablespoons)
  • Bread flour or all-purpose flour/plain flour: 350g (2.25 cups)

• Salt: 3g (0.5 teaspoon)

For the Surface:

• • Milk: For brushing
  • Unsalted butter: For brushing after baking

Instructions (Step-by-Step)

Step 1: Prepare the Banana Mixture

1. 1. Mash the bananas: Start by mashing 206g of ripe bananas (after peeling) in a bowl using a fork or potato masher. Ensure the bananas are completely smooth without any lumps. The bananas add natural sweetness and moisture to the bread.
   2. Add yeast: Sprinkle 4g (0.5 tablespoon) of instant yeast over the mashed bananas and stir to combine. The yeast will help the dough rise and create a light, airy texture.
   3. Incorporate wet ingredients: Pour 90ml (6 tablespoons) of milk and 28g (2 tablespoons) of melted unsalted butter into the banana-yeast mixture. Stir until all the ingredients are well mixed. The milk adds richness and helps create a soft, fluffy bread, while the butter enhances the flavor.

Step 2: Make the Dough

1. Mix dry ingredients: In a separate large bowl, combine 350g (2.25 cups) of bread flour (or all-purpose/plain flour) with 3g (0.5 teaspoon) of salt. Stir to evenly distribute the salt.
2. Combine wet and dry ingredients: Gradually add the flour mixture into the banana mixture, stirring with a wooden spoon or your hands until a dough forms. The dough should be soft, slightly sticky, and pliable.

Step 3: First Rise

1. 1. Let the dough rise: Once the dough is formed, cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size. The warmth helps the yeast activate and the dough to rise properly.

Step 4: Shape the Dough

1. 1. Prepare the workspace: After the dough has risen, transfer it onto a flour-dusted mat or work surface to prevent sticking. Sprinkle some additional flour over the dough if necessary.
   2. Deflate the dough: Gently deflate the risen dough by pressing down on it lightly with your hands. This helps release any trapped air bubbles, ensuring a smoother texture.
   3. Divide the dough: Divide the dough into 2 equal portions. Take each portion and further divide it into 8 smaller pieces (16 pieces total).

1. Shape the dough: Shape each small piece into a round ball by gently kneading and tucking the edges under. This creates smooth, uniform balls of dough.

Step 5: Second Rise

1. 1. Prepare the molds: Brush the inside of two molds (baking pans) with melted butter to prevent the dough from sticking and to add flavor.
   2. Place the dough balls: Arrange the rounded dough balls into the buttered molds, ensuring they are evenly spaced.

1. Ferment the dough: Cover the molds with a cloth or plastic wrap and let the dough ferment in a warm place for about 50 minutes. During this time, the dough will rise again and fill out the molds.

Step 6: Bake the Bread

1. 1. Preheat the oven: Preheat your oven to 170°C (340°F) while the dough is fermenting. This ensures the oven is hot and ready when the bread is placed inside.
   2. Brush with milk: Before baking, lightly brush the tops of the dough balls with milk. This step helps create a golden, shiny crust on the bread.

1. Bake the bread: Place the molds in the preheated oven and bake for approximately 22 minutes, or until the tops are golden brown and the bread is cooked through.
2. Brush with butter: Once the bread is done baking and still hot, brush a layer of melted butter over the tops. This adds extra flavor and gives the bread a beautiful shine.

Step 7: Serve

1. 1. Cool and serve: Allow the bread to cool slightly in the molds before removing and serving. Enjoy warm with butter, jam, or honey for a delicious treat.

Cooking Tips

• • Use ripe bananas: The riper the bananas, the better. They should have a lot of brown spots, which means they are sweeter and will enhance the flavor of the bread.
  • Yeast activation: Ensure the milk is warm, but not too hot (ideally around 110°F or 43°C) when adding to the yeast. Hot liquid can kill the yeast, while cold liquid may not activate it properly.
  • Flour adjustment: If the dough is too sticky to handle, you can add a little extra flour, but be careful not to add too much as this can result in dense bread. The dough should remain soft and slightly sticky.

• Proper fermentation: Allow enough time for both the first and second rises. Fermentation helps develop the flavor and texture of the bread, making it light and fluffy.