banana the real bread

by Chen

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It’s a loaf of banana loaded English muffin.

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Some essentials about this recipe:

1. Banana. It’s not simply because I’m a banana nut; I have several soon-to-die brown bananas. Making banana bread seems to be the easiest way to use up this excess supply besides eating all of them in one sitting, given that I’m not a big fan of milkshake or smoothie.

2. Bread. The banana bread being sold in any cafe or baked at home is actually not yeasted “bread” but baking-whatever raised muffin (or dense cake) that is heavy on oil and sugar. The texture is crumbly and greasy, which, sometimes, is regarded as moist. However, if we let the yeast do the job overnight, the dough will raise beautifully and gradually develop tenderness and some subtle sweetness.

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3. English muffin. What I like about English muffin is the puffy yet chewy inside, a result of high liquid-to-flour ratio and less kneading. I have made the English muffins in the form of English muffins as well as the loaf and pick the loaf again to make my life easier. Further, you may notice that I end up with some extra batter and turn it into “English muffin muffins” as form is never limited.

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banana english muffin loaf
I mix the fine corn flour and bread flour in this recipe because I like the nutty flavor from the corn flour, and since it is almost gluten-free, it is very important to use bread flour to give the batter a “lift”. Feel free to substitute all AP or whole wheat flour.

Makes one loaf and probably some extra muffins

Dry mix:
1 1/2 cups corn flour
1 1/2 to 2 cups bread flour (see headnote)
1 1/2 tsp active dry yeast
1 tsp cinnamon
1/4 tsp salt

Wet mix:
2 very ripe bananas, mashed
2 eggs, beaten
1/2 cup plain yogurt
1/2 cup milk
1/4 cup honey
1 tsp vanilla

rolled oats for topping

In the bowl of a stand mixer fitted with paddle attachment, mix the dry ingredients. In a separate bowl, whisk together the wet ingredients. With the machine running on medium speed, pour the wet mixture to the dry and mix until smooth. Adjust the amount of flour and liquid to make the mixture sticky but not running.

Cover the bowl and refrigerate overnight. The base will raise slowly in the refrigerator. When you are ready to make the bread, take the bowl out and punch down the dough using a wooden spoon. Transfer the dough to a lightly greased and lined loaf pan until 2/3 to 3/4 full. Sprinkle the top with rolled oats. If you have extra dough, make some muffins.

Let the dough raise and double in size at room temperature. At the same time, preheat the oven to 375F. Bake the loaf until browned on the top and cooked through, about 50 minutes to 1 hour. Let the loaf cool on a rack before slicing.

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