Recipe No 554 bread (savory) Adapted 2015

Banana bread

Adapted from Chef Steps

Time

Prep:

Total:

Difficulty
moderate
Yield
6 serves • 300 g
Special equipment
pressure cookerstand mixer
Metric Imperial

Processes

  • —
  1. 01
    Heat oven to 325°F / 160°C.

  • Bananas, pressure-cooked, puréed (¼ cup)
    60 g
  • Egg, yolk (2 large)
    22 g
  • Coconut oil (3 tbsp)
    45 g
  • Plain flour
    32 g
  • Cornflour
    6 g
  • Wholewheat flour
    7 g
  • Mace, ground
    0.6 g
  • Cinnamon, ground
    0.3 g
  • Vanilla beans
    0.3 g
  • Nutmeg, ground
    0.15 g
  • Baking soda
    0.6 g
  1. 02
    Combine in a medium mixing bowl.

  • Banana, freeze-dried, lightly crushed (3 packets)
    30 g
  • Pistachio, lightly crushed (18 nuts)
    8 g
  • Hazelnuts, lightly crushed (8 nuts)
    10 g
  1. 03
    Fold into batter .

  • Egg whites (1 large)
    30 g
  • Salt, fine
    1.8 g
  1. 04
    Combine in the bowl of a stand mixer and whisk on high until lightly frothy, about .

  • Sugar, brown
    50 g
  • Sugar, coconut
    10 g
  1. 05
    Add to eggs and whisk on high until medium peaks, about .
  2. 06
    Fold one third of the mixture into batter . Repeat until all the mixture is incorporated.

  • Butter
    as needed
  • Flour
    as needed
  1. 07
    Lightly butter and flour a 3 x 3 x 6 loaf tin. Turn tin upside and tap once to remove excess flour.
  2. 08
    Pour batter into tin.
  3. 09
    Bake to an internal temperature of 90°C / 194°F, about .
  4. 10
    Let cool. For a crisp crust, allow to cool uncovered. For a moist crust, immediately wrap the loaf in plastic wrap, and let cool. For denser bread, cool overnight in the fridge.

Notes

The pressure-cooked bananas is a recipe from Chef Steps, and can be done the day before. The success of that recipe will largely determine the flavour of this recipe.

Alternatively, freeze bananas—ripe, or nearly ripe—in their skins. Sous vide at 88°C / 190°F for . The skin of the banana will darken but the flesh should be soft and easy to purée by passing through a fine sieve.

Making ahead

Prepare the pressure-cooked bananas.

Storing

Wrap in plastic film and store in the fridge for up to 3 days.

Food pairings

Ricotta and lemon. Cashew butter.

Categorisation

Category
bread (savory)
Meal
side
Cuisine
american
Diet
omnivorous vegetarian
Tags
banana bread