Bread is made every weekend. Small master to work very hard, thinking of making a delicious bread, for her breakfast to add some nutrition.
This banana bread is slightly modified according to the recipe of the handsome chef. The flavor of banana is very strong. I added cinnamon powder. Sweet taste, from the beginning of breakfast!
I made it twice as much as the original recipe.
How to make the banana bread
Put the egg, water, salt, bread flour, banana puree, sugar and dry yeast into the toaster one by one, and start kneading the dough.
Add another 30g of butter and knead again.
Pour the kneaded dough into the hair basin and ferment at room temperature.
Ferment to twice as large at room temperature.
Divide the dough into small pieces by 70g/piece, exhaust, round and relax for 25 minutes.
Take a piece of dough and roll into strips, about 40cm long.
Tie one end of the noodle in a slipknot and then twist the other end out of the circle.
Arrange a strand of garland in a paper mould.
Put the finished bread embryos in a paper mold and wrap them with plastic wrap. Then wake them up for 1 hour at warm room temperature.
On top of the freshly baked bread, cut banana slices.
Squeeze the softened butter (you can squeeze more to prevent the bananas from turning black), sprinkle with granulated sugar and cinnamon and place in the preheated oven. Bake for 20 minutes at 220C / 180C.
To spread the banana slice before cutting the banana, early cut easy to turn black; If you don’t like the taste of cinnamon, skip the powder.