We had three huge bunches of bananas from our garden. What better way to use them than for baking. When it comes to bananas and baking, the first thing that comes
to mind is banana cake. Sticking to tried and tested recipe is safe but at the
same time being stuck in a rut will stifle creativity and progress. We’ve baked
banana cake one to many times when it comes to finishing the bananas before
they go bad. Each time we have excess bananas, it was banana cake so it’s about
time we try other banana recipes.
I didn’t want to do any conventional banana dessert, so no bannofee pie or banana muffin either. After I discovered that I could churn out wonderful breads (ahem, not bragging), I wanted to do a bread recipe but absolutely not banana bread which, to me, is no different from banana cake.
This is a recipe by Agnes Chang. It’s a hybrid recipe because I’ve used her wholemeal loaf recipe to substitute the sweet bun dough for a healthier wholemeal bread.
I didn’t want to do any conventional banana dessert, so no bannofee pie or banana muffin either. After I discovered that I could churn out wonderful breads (ahem, not bragging), I wanted to do a bread recipe but absolutely not banana bread which, to me, is no different from banana cake.
This is a recipe by Agnes Chang. It’s a hybrid recipe because I’ve used her wholemeal loaf recipe to substitute the sweet bun dough for a healthier wholemeal bread.
4 pandan leaves (my addition)
60g caster sugar
30ml oil
2 ripe bananas , sliced
To make paste, place red beans and 4 pandan leaves into pressure cooker and set to beans. Alternatively, boil red beans until soft. Remove the pandan leaves.
When beans are cooked, blend beans using blender. Mix sugar into red bean paste. Place into a wok and stir fry to cook until thick. Add oil and continue to combine. Dish out, leave to cool before using.
Crumble
30g butter/ margarine
15g ground almond
10g caster sugar (increase to 30g as not sweet enough)
Mix all ingredients together until crumble forms.
Dough
1 tsp instant yeast
1 tsp salt
30g caster sugar
150ml milk
20g butter
1 egg - for egg wash
Like all other basic bread, mix the dry ingredients together. Remember not to place the salt directly on the yeast. Combine until crumbs form. Add in milk little by little and knead until dough is smooth, not sticky and stretchable.
Cover with tea towel and allow to proof for 1-2 hours or until double in size.
Punch down dough and roll into a rectangle of 0.75cm thickness. Cut into 5 equal portions or 70g each. Roll each into a rectangle and spread red bean on dough. Place sliced bananas on red bean spread. Brush sides of rectangle with egg wash and roll up. Seal the sides by pinching dough. Place into cases or you could make your own cases using banana leaves (see below).
Allow to proof for one hour then egg wash dough and sprinkle crumbs onto dough. Bake at 170C for 20 minutes.
I had a lot of fun rolling and cutting the dough and filling it with the red bean paste, proudly homemade, followed by lining up the sliced bananas before rolling up the dough into a bun.
The cases are supposed to be made out of banana leaves but since we didn't bring any back, we used cases for small loaf cakes which work fine as well.
1 tsp salt
30g caster sugar
150ml milk
20g butter
1 egg - for egg wash
Like all other basic bread, mix the dry ingredients together. Remember not to place the salt directly on the yeast. Combine until crumbs form. Add in milk little by little and knead until dough is smooth, not sticky and stretchable.
Cover with tea towel and allow to proof for 1-2 hours or until double in size.
Punch down dough and roll into a rectangle of 0.75cm thickness. Cut into 5 equal portions or 70g each. Roll each into a rectangle and spread red bean on dough. Place sliced bananas on red bean spread. Brush sides of rectangle with egg wash and roll up. Seal the sides by pinching dough. Place into cases or you could make your own cases using banana leaves (see below).
Allow to proof for one hour then egg wash dough and sprinkle crumbs onto dough. Bake at 170C for 20 minutes.
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I had a lot of fun rolling and cutting the dough and filling it with the red bean paste, proudly homemade, followed by lining up the sliced bananas before rolling up the dough into a bun.
The cases are supposed to be made out of banana leaves but since we didn't bring any back, we used cases for small loaf cakes which work fine as well.
By the way, managed to squeeze out a small cup of tong sui (red bean dessert). Score!
Happy baking! xx
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