Monday, June 20, 2011

Banana Bread (with Yeast)


All Purpose Flour (Maida) - 500gms
Ripened Banana - 3 small
Butter - 40gms
Dry Yeast - 10gms
Sugar - 50gms
Luke Warm Water - 200ml
Milk - 100ml
Cinnamon Powder - 1/4 tsp
Oregano - 2 tsps
Salt to taste


  1. Sift maida twice and keep aside.
  2. Peel the bananas and mash them well.
  3. Dissolve dry yeast in 100ml luke warm water adding a little sugar. Let it ferment for 10mins.
  4. Dissolve sugar and salt in the remaining luke warm water.
  5. Take maida in mixing bowl, add sugar and salt water. Mix well.
  6. Add butter, milk and yeast ferment. Knead well into a soft dough.
  7. Add mashed banana and cinnamon powder. Mix well.
  8. Let the dough ferment for an hour atleast until it doubles in the size.
  9. Knead the dough again and place it under a cloth for 10-15mins.
  10. Divide the dough into required portions and mould the portions to the size and shape of the baking tin.The baking tin must be double the size of the dough.
  11. Grease the tin and dust it lightly with the flour.
  12. Place the mould dough portion in the tin and keep it covered in a warm place so that the dough acquired full tin size.
  13. Spray little milk on the surface of the dough in the tin. 
  14. Bake at 220 degree C for about 25 mins.  
  15. Place the tin on a grill and rub some fat (ghee/butter) on the surface. 
  16. Let it cool. Unmould and slice the bread.
  17. Garnish with Oregano.


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