(please click on picture to see full size)
This combination of banana and cardamom is delicious in this soft textured moist loaf. It´s perfect for tea time, served with butter and jam.
150ml warm water
1 teaspoon dried yeast
pinch of sugar
10 cardamom pods
400g strong white flour
1 teaspoon salt
2 tablespoons malt extract
2 ripe bananas, mashed
1 teaspoon sesame seeds to sprinkle
1. put the warm water in a bowl. Sprinkle the yeast on top. Add the sugar, mix and leave for 10 minutes
2. Split the cardamom pods. Remove the seeds and chop finely
3. Stift the flour and salt into a mixing bowl and make a well in the centre. Add the yeast mixture with the malt extract, chopped cardamom seeds and bananas.
4. Gradually incorporate the flour and mix to a soft dough, adding extra water if necessary. Turn the dough on to a floured surface and knead for about 5 minutes. Return to the clean bowl, cover with damp dish towel and leave to rise for 2 hours until double in bulk.
5. Grease a baking sheet. Turn the dough on to a floured surface, kneed briefly, then divide into three and shape into a plait. Place the plait on the baking sheet and cover loosley with a plastic bag. Leave until well risen. Preheat the oven to 220°C (425°F).
6. Brush the plait lightly with water and sprinkle with the seesame seeds. Bake for 10 minutes then lower the temperature to 200°C (400°F) Cook for 15 minutes more, or until the loaf sounds hollow when tapped.
Note if you prefer using a bread machine to make the dough - add the ingredients recording to your bread machine instructions. Take the dough out of the bread machine when the cycle is finished - you might need more flour - kneed a little and put in a floured bowl to let rice for 1 hour more. Then go on with #5 as described here above. I made my dough using a bread machine and a baking pan so I didn´t have to divide the dough in 3 pieces to make the plait.
Picture above shows the whole bread after baking
(please click on picture for full size)
As well as being low in fat, bananas are a good source of potassium, therefore making an ideal nutrisious low-fat snack.
Using Malt Extract in breadmaking produce a well-risen. good flavored loaf. Beside adding natural sweetness to your bread it is a complex mixture of carbohydrates, minerals and proteins, together with trace elements and vitamins. If you can´t find malt extract you can substitute it with other sweetness like vanilla or molasse.