BANANA pull-apart BREAD

Have you tried a loaf bread with banana? If you haven't and happen to have overripe banana sitting in your kitchen, might as well add it to your dough and make this Banana Sandwich Bread. It gives the bread a hint of banana flavor and adds softness, some sweetness and moisture to the bread. Brushing it with butter immediately after coming out from the oven is just heaven.
Because I love Banana Bread so I thought of making a yeasted version. This makes really a good sandwich and great with peanut butter spread. 

How did I get this shape and lines on top. The dough was formed into a log then sliced the dough evenly into 9-10 pieces depending on how thick you want each slice. Sides were pressed back to it's original shape as they flatten every time I slice them. I did not cut the dough all the way through as I wanted the log to stay intact.  

Dough was transferred to a 9 x 5 loaf pan and let it rest again until full and rounded. ​

 I suggest that you try this bread. Not only they are delicious but they look great as well. Please find the recipe and video provided below. ​If you have questions, comments or have tried this bread, comment box is provided below as well. Enjoy! 

BANANA PULL-APART BREAD RECIPE

Ingredients:

• 2-1/3 cups bread flour
• 3 tbsp powdered milk
• 1 tsp salt
• 1/3 cup sugar
• 1 medium banana, about 1/3 cup mashed
• 75 ml whole milk, lukewarm
• 1 egg, beaten
• 2 1/4 tsp or 7 grams  instant yeast
• 3 tbsp unsalted butter, softened

VIDEO

Procedure:

• In a mixing bowl. combine flour, powdered milk, sugar, and salt. 
• Add mashed banana, egg, lukewarm milk and yeast. Stir until well combined and knead by hand about 10 minutes or if using a stand mixer, knead on speed 2 for about 5 minutes until it comes together and a dough is formed.
• Add butter and continue kneading until well incorporated. Increase the speed to 4 and knead until a dough is formed again, about 2-3 minutes or until the dough is smooth. 
• Remove from the bowl and transfer to a  lightly oiled and clean surface or silicone baking or working mat. 
• Form the dough into a ball then transfer to a greased bowl. Cover and allow to rest for 1 to 1-1/2 hour. 
• Using the same surface or working mat, flatten the dough with your hand. Divide the dough into two. Fold the dough a few times then form the dough into a ball. Repeat process on the other piece of dough.
• Cover the shaped dough and allow to rise for 45 minutes to 1 hour. 

​

• Flatten each dough into a rectangular shape about 8 x 8 inches. Roll the dough and form into a log. Slice the dough evenly into 9-10 pieces depending on how thick you want each slice. Do not cut all the way through as you want the log to stay intact. Make sure to press all sides as they tend to flatten each time the dough is being cut. 
• Transfer to a greased 9 x 5 loaf pan, cover and rest again for another  45 minutes to one hour or until dough is full and rounded.
• Bake in a preheated oven at 350F for 18-20 minutes or until top starts to brown and inside temperature of bread is 190F. Make sure to check before the set time as oven temperature varies.
• Remove from the oven and immediately brush with softened butter. Let completely cool. You can brush it again with butter before pulling a slice. 
• Recipe yields 2 loaf pans. Store in airtight plastic bags or wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days.  
• Enjoy! 

Note: No instant yeast? You can use an equal amount of active dry yeast instead. Proof it in lukewarm milk required in this recipe for 10 minutes before beginning the rest of the recipe.

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pRINTABLE rECIPE:

​BANANA SANDWICH BREAD