Banana Bread
The banana, butter, and honey from the formula go into a pan together and cook until the butter browns and the banana caramelizes. Then the hot mixture cools in the milk or cream. No extra ingredients. You get banana-infused brown butter as your fat component. That is a significant flavor multiplier.
This is a yeasted banana bread, not a quick bread. The yeast gives it a lighter crumb and a chew that baking powder cannot match. Use ripe bananas for maximum flavor. The blacker the peel, the more sugar the banana has converted, and the more flavor it carries into the dough.
This bread also makes exceptional French toast. Slice it thick, soak it in custard, and cook it slowly. The banana flavor concentrates when it hits the hot pan.
| Ingredient | Grams | Baker's % | |
|---|---|---|---|
| Flour | 767 | 100.00% | |
| Banana (ripe) | 460 | 60.00% | |
| Milk or Cream | 307 | 40.00% | |
| Honey | 77 | 10.00% | |
| Butter or Oil | 61 | 8.00% | |
| Instant Yeast | 15 | 2.00% | |
| Salt | 14 | 1.80% | |
| Total | 1,701 | 221.80% |
Set your oven to 350°F with the rack in the center position 30 minutes before you bake. Combine the banana, butter, and honey in a saucepan over medium heat. Bring to a boil and cook until the butter browns and the banana begins to caramelize, about 5 minutes. Line a standard loaf pan with parchment paper. No oiling needed unless you want to add toppings to the crust.
Remove from heat and stir the hot banana mixture into the cool milk or cream to bring the temperature down. Let the mixture cool to 100°F or below before you add the yeast.
Add the yeast and salt to the cooled banana-milk mixture. Add the flour and mix on low until combined, then increase to medium until the sides of the bowl are clean and the dough is smooth. The banana makes the dough wetter than standard bread dough.
Add the yeast and salt to the cooled banana-milk mixture. Add the flour and mix with a dough whisk or spoon until no dry patches remain. Cover and let it rest at room temperature for 2 hours, then refrigerate for up to 5 days.
Turn the dough onto a lightly floured surface. Pat into a rough rectangle about as wide as your loaf pan. Fold the top third down, fold the bottom third up, then roll toward you into a tight log. Place seam-side down in the parchment-lined pan. You can also divide the dough into quarters, roll each into a ball, and place the balls on their sides in the pan.
Cover loosely with plastic wrap. Let the dough proof at room temperature until it rises above the rim of the pan, about 60 to 90 minutes.
Bake at 350°F for 45 to 55 minutes. Rotate the pan halfway through. The crust should be deep brown and the center should read 190–200°F on a digital thermometer. The banana sugars brown fast — tent with foil if the top gets too dark.
Cool in the pan for 10 minutes, then lift out by the parchment and cool on a wire rack for 1 to 2 hours. The banana needs time to set or the slices will be gummy.
Slide the cooled loaf into a large plastic bag and seal it. Keeps at room temperature for 3 to 4 days. The banana adds moisture that keeps the bread soft. Slice and freeze in a sealed bag for up to a month. This bread makes excellent toast from frozen.