 Submitted by breadsong on January 4, 2010 - 9:11pm
I was inspired by a Banana bread featured on farine-mc.com (link: http://www.farine-mc.com/search/label/Banana). This lady makes loaves that are works of art!
This humble loaf is a single recipe of Rose Levy Beranbaum's Banana Feather Bread, and when I slashed the top I tried a slight, reversed S-curve - to see what might happen.
I thought the result looked kind of like a banana!
We are looking forward to toasting and tasting.
Regards,
breadsong
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Whenever I read the blurbs
Whenever I read the blurbs for yeasted banana breads, they all state that the flavour of banana disappears. Let us know if this happens to you.
In fact, the other day, I added TWO bananas to my yeasted chocolate bread, because I wanted to maintain the taste of banana. Nope. None there - but it sure rose like stink! ;)
Lovely
The slash really does look like a banana! How fun! I've been meaning to try this loaf- I have the book here from the library. Thanks for reminding me.
Marni
This bread is divine!
I got inspired by Farine's blog, too, and made this bread. It is hands down the BEST bread I ever made!!!!!
The banana flavor pretty much does disappear, the crumb is truly feather light with just the right amount of moisture, and it tastes great. If you follow Rose's suggestion to toast it and eat it with lemon curd, you will find it nearly impossible to stop eating this bread!
I liked this bread so much I just made it in loaf form for my kids' every day sandwich loaf. I'm hoarding ripe bananas in the freezer. And sneaking slices whenever I think I can get away with it.
One caveat, especially if you are baking a free form loaf instead of in a pan, the oven temperature in the recipe was much too hot and the bread baked much too quickly. I did my sandwich loaves at 350 with no steam, and they were fine.
Help, the bread is calling my name!
Enjoy!
So . . . ???
How was it?
A subtle taste of banana
Hello and thank you to everyone for your kind comments!
We tried the bread this morning, lightly toasted. I could taste a little bit of banana in the bread and it certainly had a nice banana aroma. I loved the texture of this bread - nice and light.
I'm very grateful to Rose Levy Beranbaum for her research, writing, and instruction and for all of the wonderful things we've been able to taste because of her recipes!
regards,
breadsong
I tried it
Here's one of the loaves:
Sorry for the bad lighting, this is the only decent picture. I doubled this, and the first loaf is gone. I haven't tried it, but it has a very faint banana scent. My son raved over it, but couldn't identify the mystery ingredient.
Here's a crumb shot:
I found it to be a little too springy, I don't want to say rubbery, but it has bounce-back when I cut it. Maybe I did something wrong. I'll have to try it at lunch to form my final opinion.
Always good to try new things!
Marni
Looks good!
Hi Marni, your loaf looks really good and the crumb looks about the same as my loaf. I've got more bananas ripening and hope to bake this bread again this weekend - a nice thing to look forward to.
Regards, breadsong