Banana Milk Bread

Step 1: Prepare the Banana Mixture
Mash the bananas: Start by mashing 206g of ripe bananas (after peeling) in a bowl using a fork or potato masher. Ensure the bananas are completely smooth without any lumps. The bananas add natural sweetness and moisture to the bread.
Add yeast: Sprinkle 4g (0.5 tablespoon) of instant yeast over the mashed bananas and stir to combine. The yeast will help the dough rise and create a light, airy texture.
Incorporate wet ingredients: Pour 90ml (6 tablespoons) of milk and 28g (2 tablespoons) of melted unsalted butter into the banana-yeast mixture. Stir until all the ingredients are well mixed. The milk adds richness and helps create a soft, fluffy bread, while the butter enhances the flavor.
Step 2: Make the Dough
Mix dry ingredients: In a separate large bowl, combine 350g (2.25 cups) of bread flour (or all-purpose/plain flour) with 3g (0.5 teaspoon) of salt. Stir to evenly distribute the salt.
Combine wet and dry ingredients: Gradually add the flour mixture into the banana mixture, stirring with a wooden spoon or your hands until a dough forms. The dough should be soft, slightly sticky, and pliable.
Step 3: First Rise
Let the dough rise: Once the dough is formed, cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size. The warmth helps the yeast activate and the dough to rise properly.
Step 4: Shape the Dough
Prepare the workspace: After the dough has risen, transfer it onto a flour-dusted mat or work surface to prevent sticking. Sprinkle some additional flour over the dough if necessary.
Deflate the dough: Gently deflate the risen dough by pressing down on it lightly with your hands. This helps release any trapped air bubbles, ensuring a smoother texture.
Divide the dough: Divide the dough into 2 equal portions. Take each portion and further divide it into 8 smaller pieces (16 pieces total).
Shape the dough: Shape each small piece into a round ball by gently kneading and tucking the edges under. This creates smooth, uniform balls of dough.
Step 5: Second Rise

Prepare the molds: Brush the inside of two molds (baking pans) with melted butter to prevent the dough from sticking and to add flavor.
Place the dough balls: Arrange the rounded dough balls into the buttered molds, ensuring they are evenly spaced.
Ferment the dough: Cover the molds with a cloth or plastic wrap and let the dough ferment in a warm place for about 50 minutes. During this time, the dough will rise again and fill out the molds.
Step 6: Bake the Bread
Preheat the oven: Preheat your oven to 170°C (340°F) while the dough is fermenting. This ensures the oven is hot and ready when the bread is placed inside.
Brush with milk: Before baking, lightly brush the tops of the dough balls with milk. This step helps create a golden, shiny crust on the bread.
Bake the bread: Place the molds in the preheated oven and bake for approximately 22 minutes, or until the tops are golden brown and the bread is cooked through.
Brush with butter: Once the bread is done baking and still hot, brush a layer of melted butter over the tops. This adds extra flavor and gives the bread a beautiful shine.
Step 7: Serve

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