Banana Bread

Overview

I make bread every weekend. The little master works very hard and wants to make delicious bread to add some nutrition to her breakfast. This banana bread is made according to the recipe of Chef Shuaishuai with a slight modification. The taste of banana is very strong. I added cinnamon powder. Banana and cinnamon go well together! The sweet taste starts from breakfast!

Tags

• baking
• breakfast
• afternoon tea
• banana mashed
• bread flour
• butter
• coarse granulated sugar
• egg liquid
• sugar
• cinnamon powder
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Put the egg liquid, water, salt, bread flour, sugar, and dry yeast into the bread machine in order, and start kneading the dough;

   

2. 2 Add another 30 grams of butter and knead the dough again;

   

3. 3 Pour the kneaded dough into a baking basin and ferment at room temperature;

   

4. 4 Ferment at room temperature until doubled in size;

   

5. 5 Divide the risen dough into small doughs of 70g/piece, deflate, roll into balls, and rest for 25 minutes;

   

6. 6 Take a piece of dough and roll it into a long strip, about 40 cm long;

   

7. 7 Tie one end of the noodles into a slip knot, and twist the other end out of the circle;

   

8. 8 Coil a garland and place it in the paper mold;

   

9. 9 Place the prepared bread dough in a paper mold, wrap it with plastic wrap, and let it rise for a second time and keep it warm at room temperature for 1 hour;

   

10. 10 Spread sliced banana slices on top of the proofed bread;

    

11. 11 Squeeze the softened butter (you can squeeze more to prevent the banana from turning black), sprinkle with coarse granulated sugar and cinnamon powder, put it in the oven after preheating, raise the heat to 220 degrees, lower the heat to 180 degrees, and bake for 20 minutes.