Almond Banana Bread:

Ingredients

Day Before:

  • 1 1/2 cups bread flour
  • 2/3 cup lukewarm water
  • 1/2 teaspoon instant yeast
  • 1 tablespoon milk powder
  • Topping
  • 1 cup ground almonds
  • 1/4 cup sugar
  • 1/3 cup butter
  • 2 eggs
  • 2 tablespoons flour
  • 1 tablespoon rum
  • 3 - 4 bananas
  • lemon juice
  • cinnamon sugar

Day of:

  • 1 1/2 to 1 3/4 cups bread flour
  • 1 tablespoon milk powder
  • 1 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup mashed banana
  • 3 tablespoons butter ( soft )
  • 1 Vanilla pod

Method

The day, mix together all the "day before" ingredients in a bowl. Cover with plastic wrap and allow to sit on the counter over night ( 12- 16 hours ). The next day pour this into a large bowl. Add in the powdered milk, salt, instant yeast, brown sugar, egg, mashed banana, butter and the vanilla seeds from the vanilla pod. Mix till smooth. Slowly add in the flour and begin to knead. Add just enough flour to make a workable dough. Knead for 8 - 10 minutes or till it becomes smooth and elastic. Add a little oil to a clean bowl and place the kneaded dough into the bowl. Turn the dough over a few time to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. Take some parchment paper and line a 9 1/2 x 13 1/2 pan. Spray with a little spray oil. Place the dough into the pan and using your hands spread to cover the bottom of the pan. Cover with plastic wrap and allow to rest for 25 minutes. Make the topping, by placing the ground almonds, sugar, butter, eggs, flour and rum into a bowl; mix till smooth and set aside. Take the dough and using your hands again press down to fill the corners of the pan. Take the almond topping and spread over the dough with a spoon. Slice the bananas and dip in a little lemon juice to stop them from turning brown. Cover the almond topping with the banana slices. Sprinkle with a little cinnamon sugar. Cover with plastic wrap and allow to rest till double in bulk; about 20 - 30 minutes. Bake in a preheated 350 degree oven for 25- 30 minutes. Remove from oven and grab the sides of the parchment paper and lift the bread out and place onto a wire rack to cool.