Banana and Walnut Bread

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Banana and Walnut Bread
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Health Score:
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in

Ingredients

for
2
Ingredients
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)
salt
100 grams coarsely chopped Walnut
Pastry flour (for working)
2 tablespoons Whipped cream
How healthy are the main ingredients?
sugarBananasaltWalnutWhipped cream

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Preheat the oven to 200ºC (approximately 400ºF) and place an oven-proof dish full of water on the bottom shelf.

5.

Brush the dough with some water and bake for about 35 minutes.

Remove, brush with cream and allow to cool before serving.