Banana Milk Bread

Prepare the molds: Brush the inside of two molds (baking pans) with melted butter to prevent the dough from sticking and to add flavor.
Place the dough balls: Arrange the rounded dough balls into the buttered molds, ensuring they are evenly spaced.
Ferment the dough: Cover the molds with a cloth or plastic wrap and let the dough ferment in a warm place for about 50 minutes. During this time, the dough will rise again and fill out the molds.
Step 6: Bake the Bread
Preheat the oven: Preheat your oven to 170°C (340°F) while the dough is fermenting. This ensures the oven is hot and ready when the bread is placed inside.
Brush with milk: Before baking, lightly brush the tops of the dough balls with milk. This step helps create a golden, shiny crust on the bread.
Bake the bread: Place the molds in the preheated oven and bake for approximately 22 minutes, or until the tops are golden brown and the bread is cooked through.
Brush with butter: Once the bread is done baking and still hot, brush a layer of melted butter over the tops. This adds extra flavor and gives the bread a beautiful shine.
Step 7: Serve
Cool and serve: Allow the bread to cool slightly in the molds before removing and serving. Enjoy warm with butter, jam, or honey for a delicious treat.
Cooking Tips
Use ripe bananas: The riper the bananas, the better. They should have a lot of brown spots, which means they are sweeter and will enhance the flavor of the bread.
Yeast activation: Ensure the milk is warm, but not too hot (ideally around 110°F or 43°C) when adding to the yeast. Hot liquid can kill the yeast, while cold liquid may not activate it properly.
Flour adjustment: If the dough is too sticky to handle, you can add a little extra flour, but be careful not to add too much as this can result in dense bread. The dough should remain soft and slightly sticky.
Proper fermentation: Allow enough time for both the first and second rises. Fermentation helps develop the flavor and texture of the bread, making it light and fluffy.
Nutritional Facts (Per Serving, Based on 8 Servings)
Calories: 210 kcal
Protein: 6 g
Carbohydrates: 34 g
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 15 mg
Sodium: 120 mg
Fiber: 2 g
Sugar: 5 g
Calcium: 25 mg
Iron: 1.5 mg
Frequently Asked Questions (FAQs)
Can I use frozen bananas?
Yes, you can use frozen bananas that have been thawed. Make sure to drain any excess liquid after thawing to avoid making the dough too wet.
Can I make this bread without yeast?
Yeast is essential for making this bread rise and giving it a light, airy texture. However, if you’re looking for a quick bread version, you can substitute yeast with baking powder, though the texture will be different.
How should I store leftover bread?
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for longer storage, just wrap it tightly in plastic wrap and place it in a freezer-safe bag.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! You can add chocolate chips, chopped nuts, or even dried fruits to the dough for added texture and flavor.
What can I serve this bread with?
Banana milk bread is delicious on its own, but you can also serve it with butter, jam, honey, or peanut butter for a sweet treat. It pairs wonderfully with coffee or tea.
Conclusion
Banana Milk Bread is a soft, tender, and slightly sweet bread that’s perfect for any occasion. With a subtle banana flavor and a hint of buttery richness, this bread is as versatile as it is delicious. Whether enjoyed warm from the oven or toasted with your favorite spread, this bread is sure to satisfy. The simple ingredients and straightforward process make it an accessible recipe for both beginners and seasoned bakers. Plus, it’s a great way to use up ripe bananas in a unique and delightful way.