December 17, 2008
I know this is not the traditional recipe you might have been expecting, however it’s very original and full of flavor! Also, making traditional panettone is a long process, and then you have to wait for the panettone to mature. On the other hand, my bananattone needs less yeast expertise, and you can both bake it and enjoy it on Christmas day (although it does require 1 overnight rising process)!
Ingredients (makes 2 loaves)
4 very ripe bananas, mashed
5 ¼ cups bread flour
9 Tbsp honey
¾ cup milk
2 ½ tsp yeast
2 cups walnuts, raisins and candied orange and lemon peel
2 large eggs
1 tsp salt
1 tsp vanilla extract
½ tsp orange essence (or orange blossom water)
½ cup olive oil
½ cup sugar
1/4 milk and 1 tsp sugar to brush your loaves
On Christmas Eve
Dissolve 2 Tbsp honey in a cup of warm milk. Add the yeast and stir. Let it rise for a couple of minutes in a warm place. Meanwhile, mix the dry ingredients: flour and sugar. Mix the mashed bananas with about 7 Tbsp honey (I’m sure 7 Tbsp honey has an equivalent in cups, but Tbsp is what I used, so…). Add the vanilla extract and the orange essence to the banana mixture (you can also use 1 ½ tsp of fiori di Sicilia extract). Reserve the banana mixture. Add the two eggs to the flour and sugar mixture and beat it using a stand mixer. While beating this flour mixture, add the eggs. Beat until little crumbs form. Now it’s time to add the active yeast to the flour. Add olive oil and, finally, the banana mixture. Beat until everything is incorporated and you get a nice dough. Let it rise for about 1 ½ hours.
After wrapping your presents ;) , punch the dough down. Sprinkle the nuts and fruit with a couple of tablespoons of flour. Add the nuts and fruit to the dough. Add a pinch of salt. With a stand mixer, knead the dough for at least 25 minutes. Put the dough in two bread molds – or several muffin molds, if you want bananattone muffins – and brush the top with sugared milk (add a touch of orange essence to the milk too). Let it rise in the fridge overnight.
On Christmas day
Brush your bananattoni (plural) with warm sugared milk (again, with a nice touch of orange essence). Let the bananattoni rest at room temperature for about 1 hour. Then bake in a 375F preheated oven for about 30-35 minutes until nice and golden brown. And that’s it! HAPPY HOLIDAYS!!!!
When putting the dough into the molds, you should do it until you reach half the height of the mold. Before baking, your bread should have risen all the way to the height of the mold.
I’m very fond of the texture you get with my recipe. It’s fluffy and you get a really good substitute for real panettone. So, it was a smart idea! The cost you pay is a loss of aroma, because bananattone smells like bananas!
Finally, I must say I got inspired by Annie Brocoli and her Nanas Bananas!