Banana Whole Wheat Yeast Bread

Aging bananas on your kitchen counter?  Avoid the same old banana quick bread routine and break out your bread machine.  Now I never “bake” in my machine but I use it whenever possible to mix, knead, and proof the dough. It is just as easy and way more delicious.  The only difference is the down time for proofing.

Dough:

* 1 egg
* 1/3 cup warm water
* 1/2 teaspoon salt
* 2 tablespoons butter, cut up
* 1 small ripe banana (or approx 1/2 cup)
* 1 cup whole wheat flour
* 1 3/4 to 2 1/4 cup bread flour (can substitute all purpose unbleached; if using bleached may need to add a little more)
* 2 1/4 teaspoons bread machine or instant yeast
* 1/2 c. toasted pecans or almonds
* 1/3 c. raisins
* 1/4 c. chopped dates

Directions:

Combine everything but last three ingredients in bread machine pan in order given unless your bread machine gives specific directions otherwise concerning liquids and dry ingredients. Set on dough cycle. When proofed at the end of the cycle, remove dough from pan. Knead in nuts, raisins and dates. Divide  into 3 equal portions and form in to long cylinders.  See what the dough is laying on?  It is a silicone mat–useful for many things. Place dough on it to shape it, proof and bake it on top of a cookie sheet.  Just throw it in your dishwasher to clean.

Braid.

(If the idea of braiding intimidates you, divide dough into three balls and place side by side in a loaf pan.) Let rise for about 45 minutes covered with soft dish towel.

Topping:

* 1 tablespoon sugar
* 1/2 teaspoon ground cardamom (this is the secret ingredient–won’t be the same without it)
* Tablespoon of milk

Brush milk lightly over raised loaf. Combine sugar with cardamom and sprinkle on top of braid.  Bake at 375 degrees F for 30-35 minutes or until done.  May need to cover with foil after about 15 minutes in oven as the loaf gets brown before it gets done in the middle.  If you have a quick read digital thermometer which I recommend if you intend to make very much bread, the temperature should be close to 190°F

Serve with apple butter.

P.S. Best eaten within 24 hours.  Wrap individual slices and freeze for later enjoyment.

Adapted from a Fleishmann’s Yeast recipe.