Feather Banana Bread

Rose calls Feather Banana Bread the 

lightest texture of all her breads.

Working with the dense, sticky dough, I would 

not have thought it possible!

But stay the course and

once again the alchemy of

flour, water, yeast, honey,

dried milk and banana

transform into the softest dough,

very reminiscent of the lovely Golden Panettone.

A month ago I had an over abundance of frozen ripe bananas,

went on a clearing out spree and only saved three.

Those three were spoken for in 

The Banana Split Chiffon Cake.

So I tried something new before going on a grocery

store hunt.

See the yellow bananas with the darkened

one beside it?  They were all of the same bunch.

I popped one into a paper bag, turned the oven

on low, left it warming for an hour, turned the oven off

and left the banana overnight.

Voila!

This is what I found this morning.

Perfectly softened and overly ripened.

Flour mixture to blanket the sponge

I truly enjoy stirring and whisking by hand.

Something so calming and meditative.

Never tire of the sponge breaking through the 

blanket of flour

Time to add the banana and tiny bit of butter

and on to the dough hook

The lump of very tacky and sticky dough

lightened up into puffy dough

First business fold before the warm rise

Magic!

After the rise

Made it over the top

of the ten inch pan

Such a beautiful color,

even sans top crust

The bottom crust was fine.

This bread is just amazing.

The texture and lightness is like nothing

I have ever tasted before.

No one can believe it!

Once again, Rose makes me

look like a baking genius.

Taste always wins over perfection.

There is a definite difference between day 

one and day two

but there is this:

Can't take credit;

my daughter thought of it.

~

The Bread Bible

by 

Rose Levy Beranbaum