8 Serves
165 Mins
In a large mixing bowl, combine the bread flour, salt, and instant yeast. Mash the ripe bananas and incorporate them into the dry mixture along with the warm water.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
131 µg / 400 µgCalcium
33 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
356 mg / 4,700 mgSodium
321 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 90 minutes until doubled in size.
Shape the dough into a loaf and place it into a greased loaf pan to proof for another 30 minutes.
Preheat the oven to 230°C and bake the loaf for 25 to 30 minutes until golden brown and hollow-sounding when tapped.
3
g50
g10
g
