Recipe from Gateaux by Mori Yoshida
While working in a hotel in Japan run by an American hotel group, I became familiar with different kinds of banana cakes and pastries, especially banana bread. With its sweet taste and tender crumb, banana bread is a treat at any time of day. It is also energizing and filling, making it perfect for breakfast. To make the banana flavor even more prominent, I developed this recipe, which contains more fruit than traditional banana bread.
BANANA BREAD
75 G unsalted butter, at room temperature
130 G demerara sugar
3 G fine sea salt
160 G lightly beaten eggs (about 3 large eggs)
130 G pastry flour (T45)
130 G all-purpose flour (T55)
6 G baking soda
510 G peeled ripe bananas (about 5 medium bananas, see notes)
65 G wildflower honey (miel toutes fleurs)
65 G walnut halves
EQUIPMENT
3 7 x 6 ½ x 2 ¾ inch loaf pans
(18 x 16 x 7 cm)
Preheat the oven to 350°F (180°C) and line the loaf pans with parchment paper.
In a large bowl, stir together the butter, sugar, and salt. Stir in half of the eggs until well incorporated, then stir in the remaining eggs.
Sift both flours into a separate bowl, then whisk in the baking soda. Stir into the butter-egg mixture just until well combined.
Mash the bananas in a separate bowl using your hands or a fork, then stir them into the batter, along with the honey and walnut halves.
Divide the batter between the three pans.
Place the pans in the oven and bake for 40 minutes.
Let the loaves cool in the pans for 15 minutes, then remove them with the parchment paper. Wait until they have cooled completely before removing the paper.
TIP
This is a relatively easy recipe. The key is to use plenty of bananas to enhance the flavor and to choose bananas that are ripe with black spots on the peel. Because the batter is mixed by hand, there may be small pieces of fruit in it, but that’s okay—they add interesting texture to the bread.
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