Banana bread

Adapted from Chef Steps

Time

1 hour total: 35 minutes attended, 25 minutes unattended

Storage notes

Wrap in plastic film and store in the fridge for up to 3 days.

Difficulty

moderate

Special requirements

pressure cooker, stand mixer

Yield

300 g (servings 6 )

Ingredients

Weight

Volume

Procedure

—

Heat oven to 325°F / 163°C.

Bananas, pressure-cooked, puréed

60 g

4 tbsp

Egg, yolk

22 g

2 large

Coconut oil

45 g

3 tbsp

Plain flour

32 g

Cornflour

6 g

Wholewheat flour

7 g

Mace, ground

0.6 g

Cinnamon, ground

0.3 g

Vanilla beans

0.3 g

Nutmeg, ground

0.15 g

Baking soda

0.6 g

Combine in a medium mixing bowl.

Banana, freeze-dried, lightly crushed

30 g

3 packets

Pistachio, lightly crushed

8 g

18 nuts

Hazelnuts, lightly crushed

10 g

8 nuts

Fold into batter B.

Egg whites

30 g

1 large

Salt, fine

1.8 g

4½ dash

Combine in the bowl of a stand mixer and whisk on high until lightly frothy, about 3 minutes.

Sugar, brown

50 g

10⅞ tsp packed

Sugar, coconut

10 g

3⅓ tsp

Add to eggs D and whisk on high until medium peaks, about 3 minutes.

Fold one third of the mixture into batter C. Repeat until all the mixture is incorporated.

Butter

as needed

Flour

as needed

Lightly butter and flour a 3 x 3 x 6 loaf tin. Turn tin upside and tap once to remove excess flour.

Pour batter into tin.

Bake to an internal temperature of 90°C / 194°F, about 25 minutes.

Let cool. For a crisp crust, allow to cool uncovered. For a moist crust, immediately wrap the loaf in plastic wrap, and let cool. For denser bread, cool overnight in the fridge.

Adapted: 2015.

Notes

The pressure-cooked bananas is a recipe from Chef Steps, and can be done the day before. The success of that recipe will largely determine the flavour of this recipe.

Alternatively, freeze bananas—ripe, or nearly ripe—in their skins. Sous vide at 88°C / 190°F for 30 minutes. The skin of the banana will darken but the flesh should be soft and easy to purée by passing through a fine sieve.

Making ahead

Prepare the pressure-cooked bananas.

Food pairings

Ricotta and lemon. Cashew butter.

Nutrition

Serving size 50 g; calories 205 kcal, kilojoules 857.7 kJ, protein 2.9 g, carbohydrates 26.3 g, sugar 16.1 g, fat 10 g, saturated fat 6.7 g, unsaturated fat 2.4 g, trans fat 0 g, fiber 2.1 g, cholesterol 38 mg,

Type bread (savory)

Author bhsimon

Yield

Servings

Serving size 50 g

Serve	Per serve
Energy (kcal)	205
Energy (kJ)	857.7
Protein (g)	2.9
Fat (g)	10
Carbs (g)	26.3
Sugars (g)	16.1
Fiber (g)	2.1
Sodium (mg)	150.1
Cholesterol (mg)	38

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