Banana and Walnut Bread
- 1 tablespoon cornstarch
- 230 milliliters milk
- 1 egg yolk
- 120 grams sugar
- 1 Vanilla bean (marrow)
- 10 grams butter
- 80 grams dried Banana chip
- 250 grams Banana
- 5 tablespoons Quark
- 30 grams fresh Yeast
- 500 Pastry flour (type 1050)
- 100 grams coarsely chopped Walnut
- Pastry flour (for working)
- 2 tablespoons Whipped cream
For the custard, mix the cornstarch with 2 tablespoons of milk and stir into the egg yolk. Boil the remaining milk with 2 tablespoons of sugar and the vanilla. Pour in the starch-milk, bring to a boil again, remove from the heat and allow to cool until lukewarm.
For the banana chips, mix the butter with the remaining sugar and caramelise the banana chips in a pan. Remove from the heat, place on a baking sheet lined with parchment paper and leave to cool.
For the dough, peel the banana and cut into 2 cm thick slices (approximately 3/4 inch).
Combine the quark with the custard in a bowl and add the banana pieces. Crumble the yeast and stir in along with the flour and 1 teaspoon salt. Knead for about 4 minutes with the dough hook on a mixing machine at its lowest level. Increase the speed and knead for a further 4 minutes.
Break the cooled caramelized banana chips into pieces and work into the dough along with the nuts.
Divide the dough in half and place on a floured surface. Cover and leave to rest for about 30 minutes. Knead again and form each into an oval loaf. Place on the baking sheet with some distance in between and leave to rise, covered, for another 40 minutes.
Preheat the oven to 200ºC (approximately 400ºF) and place an oven-proof dish full of water on the bottom shelf.
Brush the dough with some water and bake for about 35 minutes.
Remove, brush with cream and allow to cool before serving.