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
So I tried something new before going on a grocery
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.
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
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.
Rose Levy Beranbaum