Not-Your-Grandmas-Banana-Bread-350x350

Not Your Grandma’s Banana Bread

"Growing up with "Grandma Mac" meant we always had delicious desserts and pastries around. Adding dark California Raisins allowed me to create a sweeter product to a once cake-like bread without using too much sugar."

FORMULA

PROCEDURE

Posted May 24, 2013 by Erika
"Growing up with "Grandma Mac" meant we always had delicious desserts and pastries around. Adding dark California Raisins allowed me to create a sweeter product to a once cake-like bread without using too much sugar."

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    PRE-FERMENT
    Mixing Time 3-5 Minutes on first speed
    Dough Temp 26oC
    Fermentation Time 1.5 Hours
    Fermentation Temp Room Temperature (approx. 23oC -24oC)
    FINAL DOUGH
    Mixing Time 15 Minutes
    Mixing Speed First and Second Speed
    Dough Temp 23oC-25oC
    Fermentation Time 45-50 Minutes
    Fermentation Temp 28oC
    Dividing Weight 350 g
    Resting Time 15 Minutes
    Make Up Log shape in 4″ x 2″ loaf pan
    Proofing Time 1.5-2 Hours
    Proofing Temp 29oC
    Proofing Humidity 85%
    Type of Oven Convection (vent closed)
    Baking Temp 160oC
    Baking Time 25-30 Minutes
    Finished Product Weight 335 g
    Additional Procedures

    Toast walnuts at 375oF for 5 minutes, let cool. Toss raisins in pastry flour until well coated. Combine sponge with flours, remaining yeast, egg, puree, paste, salt, butter, sugar, spices and 1/2 water. Mix 5 minutes on first speed. Mix 7 minutes on second speed, add walnuts and raisins on first speed mixing for 3 minutes. Before baking, brush with egg wash, top with turbinado sugar, score the length of loaf.

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.