AP/WW/Rye Banana Bread

I use weights for most of my breads, but this one changes every time I make it so ....

Here is a link to the recipe: https://www.thefreshloaf.com/node/70351/apwwrye-banana-bread

Step One: 6 or 7  7 inch Bananas (they don't have to be black, but they should be well speckled and aromatic.

Peel and freeze in a vacuum pack or as air-free as possible in a ziplock bag.

The day before you make the banana bread, take out the bananas and leave them out to melt.

Dry:

1/2 cup Rye flour

1/2 cup White Whole Wheat

1 cup All-Purpose Flour

1/2 tsp Salt

1 TSP cinnamon

1/2 Tsp Ginger

1 full tsp baking soda

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Mix the dry ingredients together with a whisk, making sure that baking soda is not clumped.

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IMPORTANT, make sure your sauce pan can handle the juice boiling about 3X the volume you put in the pan.

Pour the Bananas into a strainer over a saucepan. You need to get at least a quarter of a cup of banana juice, the more, the better. Leave the bananas straining for about 20 minutes, turn on the heat under the saucepan to heat up the bananas a bit, then put the bananas in a mixing bowl for another 10 minutes and drain whatever additional juice comes out into the saucepan.

The idea at this point is to reduce the banana juice to a syrup. it takes me about 10 minutes over medium heat to do this.

Once the syrup is done, take off the heat and add 1 Stick of chopped-up frozen butter.

In a clean mixing bowl mix what is left of the Bananas with:

1 TBL malt syrup

3 medium eggs or 2 Jumbo eggs

1 tsp vanilla extract

1/2 cup of chopped walnuts

1/2 cup of dried fruit ( I usually use cranberries)

Once well mixed add the banana/butter mix.

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Add the liquid to the dry ingredients, mix well.

Pour batter into a buttered 9" bread pan and bake in a preheated oven @ 350 degrees for about 1hr and 5 minutes.

Let cool for 10 minutes before removing from the pan, let cool another 40 minutes before cutting.