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?