The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Q: yeasted banana loaf

Scott_R's picture
Scott_R

Q: yeasted banana loaf

I came across this video about making a yeasted banana bread.

It looked interesting; I will probably make it, but maybe first a similar bread I found on the King Arthur site (I trust their recipes)

I was wondering a few things about the video's recipe, though:

1) when I saw the pan they baked it in, I thought "no way I'm getting ANOTHER couple of pans. I'll just use a regular loaf pan." But as you can see at about 8:00, they roll the dough out into a circle, then roll that up. End result: something croissant-shaped, with tapering ends (though they subsequently even it up more). That would make using those pans more sensible, since they fit the shape better. Any reason not to just roll out into a square and then roll up? It would then fit a regular loaf pan. Sounds almost too obvious.

2) starting around 8:40 they cut the bread up into slices, like a cinnamon roll, but keep the pieces in place and bake it like a loaf. Does this add anything aside from making it more tearable?

thanks

DanAyo's picture
DanAyo

Him Scott. It should be fine to cut the dough into slices (like the video) and then place them in a typical bread pan. The beauty of the pan (any pan of similar size) is that it will confine the dough and make it rise nice and high. I like the idea.

Danny

Scott_R's picture
Scott_R

Thanks for the reply. My question was, though, is there any point to slicing the dough? Does this improve, detract from, or have no real effect on the final product? And was there a good reason to use the odd shapes (circle/taper) in the video?

DanAyo's picture
DanAyo

As far as taste, it has no affect. But it makes a very pretty bread and also makes a pull apart versus a sliced bread.

No need what so ever to slice the dough.

Mini Oven's picture
Mini Oven

handling going on.  Interesting pans though, first time I've seen them and placement on a baking tray to also reflect heat away from the bottoms may give a very pale bottom, if that's desired.  I like more even browning in the crust and would opt out placing the pans on the oven rack. Do like the deep scoring for the soft bumps.  Dough would lend itself well for parkerhouse type rolls or any roll for that matter.  Braids would also come out pretty with or without a pan.  I think the video is presenting a different and pleasing style.  Great idea for the pull apart, no bread knife, pure bread zen.

The whole video with no background distractions or sounds other than the movement of dough and equipment, white porcelain, glass and clean round lines, purposeful graceful hands, creates a relaxing heavenly atmosphere, a feeling like being in an angelic white cloud for a kitchen or meditation room.  Video speaks for itself ...and there are subtitles for directions.  

   (Where is the hedonistic oven?)  

albacore's picture
albacore

And so was I and 1,282,890 other viewers!

Lance

idaveindy's picture
idaveindy

"... a feeling like being in an angelic white cloud for a kitchen ..."

Mini, did you just say/imply that your idea of heaven is like a kitchen? 😇 ☁️🍞

 

MTloaf's picture
MTloaf

I like how the top of the loaves looks like a bunch of bananas. Bread as art! They should have an Oscar category for bread videos. 

clazar123's picture
clazar123

I made yeasted banana bread years ago and was surprised at how much moisture the bananas provided. My recipe was from Rose Levy Beranbaums "The Bread Bible and was called "Banana Feather Bread". For 2 1/4 c flour there was 1 ripe medium banana and scant 1/2 c water for hydration.

The video is very well made for a world wide audience but the pans and the pull apart shaping are what really makes this interesting. Oval breadloaf pans! They would become my fast favorite.

As far as the shape and cutting into tearable slices: This bread can be made in any shaped pan and tear-able or not. It just adds to the novelty. I can see this as a breakfast offering or as a dinner roll accompaniment.

Thank you for the post!

Bonus edit:         Pans on Amazon

albacore's picture
albacore

I couldn't resist having a go! It was rather tricky to follow the method, as the only way is to keep watching the video to note the next recipe step.

They say "a picture is worth a thousand words", I say "a paragraph of text is worth 20 minutes of Youtube video".

Anyway, it came out looking quite good, not just the same as the original due to using different tin shapes.

The bread smells very banana-ey, but the flavour is not very pronounced. Nevertheless, it is rather moreish!

Lance

Mini Oven's picture
Mini Oven

Like the way the bread turned out.  Mild eh? Fresh or Extremly ripe bananas?   I got some frozen super ripe bananas begging for just such a chance to be modestly glamorized.  Gotta find me an interesting form too.  I was thinking of cutting an "S" shape, I could cut wedges like your radiant burst fitting around the corners.  Or ying/ yang shape?  Love the crust colour and contrast.  There was a time "way back when," I cut out a weekly tea ring.  I wonder, I wonder.

albacore's picture
albacore

Thanks Mini, I like your "S" idea - a bit like the shape of those Scandi saffron buns, perhaps? The second loaf I just baked in a deep flan tin - 20cm diameter/35mm deep and curled the dough round half of the circumference.

I'd probably up the banana content by 50% if I made it again.

Lance

 

Mini Oven's picture
Mini Oven

I made it too but I couldn't resist adding 85g butter roasted hacked garlic to the banana. I swirled the garlic in when shaping

I made a form using parchment and stapler.  I gotta work a little on the aesthetics, a braid perhaps?

 

albacore's picture
albacore

Do you come across many vampires in Austria?

And how was the flavour?

Lance

idaveindy's picture
idaveindy

"Do you come across many vampires in Austria?"

I've never been to Austria, myself.  But ever since Romania joined the EU, with their open internal borders, those Transylvanian vampires have been all over the place.

Mini Oven's picture
Mini Oven

the garlic.  Don't let it cook mushy though.  Can't say if vamps show up when the garlic gets too mushy.  Then it may attract perhaps a nutty variety.  Aroma is still good and strong.  Take it from me, don't hang up any wash nearby.  The bread is excellent. I took a shower after peeling and browning all of it.  That nifty SS tool took the smell off my hands immediately.  Great little soap bar shaped tool.

Was reading a few old threads from 2007 and thought, yes!  Why not?  And why not with Banana instead of plain white dough?  That little bit of sweetness, it could work out nicely and it did!  I wasn't quite brave enough to add in 40% on flour weight though.  Maybe next time.  I did add a little bit more banana but that added more baking time.  A lot more. I was baking at 160°C  covered under and over in alufoil to set the middle.

The parchment paper form was fun and easy enough.  First one was way too big but it takes only a few minutes to make.  Oval would be just as easy or easier.  The edge is made with a long piece folded the length with 4 layers for stiffness, about 2" wide.  The bottom a single layer, cut 2" larger than shape.  

DanAyo's picture
DanAyo

Very ingenious, Mini!