Question: How to get maximum banana flavour into a (non-quick-bread) banana bread?
I'm going to make a sourdough banana (maybe banana nut) bread that's not a quick-bread.
- Some of the banana will be dried/dehydrated banana, which has an intense banana flavour (added to final dough(and maybe the preferment))
- Some of the banana will be very ripe, pureed banana (added to final dough (and maybe preferment))
I've added banana (and other fruits and sugar-laden ingredients) to preferments before, but it always seems like 'a waste': the bacteria/yeast eat the available sugars in the fruit, etc. and the flavour 'disappears'.
Is there any way to use banana in a preferment that doesn't result in lost banana flavour? Use less ripe bananas? Do you have other procedures that have resulted in intense banana flavour in a final loaf. (I'm really trying to avoid repeated failures re: just a hint of banana!).
A search returns 38,000+ results (Banana Pain au Levain looks neat!), so if you've had a recipe or a procedure that's worked particularly well for you, please point me to it. I open to all forms of incorporating banana flavour into the bread. I want a bread that has an intense banana flavour.