Conventional wisdom states that a banana must be extra ripe and brown to make the best tasting banana bread. The trick is, add a little amylase to convert those pesky starches into sugar and it’s banana bread any time. Make ridiculously tasty banana with green bananas, we dare ya!
Ingredients
- 162g (1½ sticks) Butter, Room Temperature
- (extra butter for coating the pan)
- 240g (1 cup) Brown Sugar, dark
- 100g (2 each) Egg, large
- 340g (2¾ cup) All Purpose Flour
- 12.5g (2½ tsp) Salt
- 4g (1 tsp) Baking Soda
- 2g (½ tsp) I’m Free Perfect Baking Powder
- 30g (3 tbsp) Banana Powder
- 30g (2 tbsp) Dark rum
- 550g (about 6) Green Bananas
- 10g (1½ tsp) Amylase
- 10g (1½ tsp) Pectinex
Equipment
- Bread Loaf Pan
- Parchment Paper
- Pastry Brush
- Stand Mixer With a Paddle Attachment
Timing
Active Time: 25 Minutes
Total Time: 4 Hours
Yield
1 Loaf
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Prepare Green Bananas
In a zip top bag place the peeled green bananas, dark rum, amylase, and pectinex. Seal the bag and mash the Bananas up. Allow this to sit for 2 hours before adding it to the recipe.
The pectinex will break down the cell walls and the amylase will convert the starches to sugar. This mimics what happens as the bananas over ripen and turn black. This way you can have bananas ready in 2 hours rather than 2 weeks.
-
Cream Butter
Pre-heat an oven to 350°F.
In the bowl of a stand mixer equipped with a paddle attachment. Add the butter and brown sugar. Cream this mixture together for 4 minutes or until it is light and fluffy.
Add the eggs and continue to mix for 1 minute.
-
Mix Dry Ingredients, Combine
In a container dry mix the all purpose flour, salt, baking soda, I’m Free Baking Powder, and banana powder.
Add ½ of the dry ingredients to the stand mixer and mix for 10 seconds. Add ½ of the banana mixture and mix for 10 seconds. Add the rest of the dry mix for 10 more seconds before adding the remaining bananas. Mix the batter until just combined.
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Bake & Serve
Coat the inside of a loaf pan with softened butter. Cut a piece of parchment to lay across the bottom and sides of the pan. The parchment should hang over the edge of the pan so that you can easily lift the finished bread out. Coat the parchment with butter as well.
Pour the batter into the parchment lined pan and sprinkle the top with dark brown sugar.
Bake the bread in the oven for 45 minutes or until a cake tester is clean when removed.
Use the parchment paper to lift the bread out of the pan and place it on a cooling rack Cool the bread for 1 hour before slicing and serving.
Summary
Recipe Name
When You Want it Banana Bread
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (5)
June 3, 2020 11:49 am
[…] Link: When You Want it Banana Bread Sourdough Starters and […]
June 9, 2020 2:46 pm
Have always preferred my banana bread from barely ripe (edible) bananas. Banana chips are made from green bananas for the same reason -flavor and texture-
Extra sweetening not an issue.
Compliments for swapping out cinnamon for rum: the spice overwhelms flavor. A little nutmeg might be in order.
March 30, 2021 2:33 pm
I have access to some powdered amylase. Is that what is used here? If not how much should I use in this recipe. What would be the effect of not using the pectinex. I like the idea of being able to bake banana bread with unripe fruit, especially as when they get ripe that’s when I like bananas, so there are never any bananas for bread. Thanks
March 31, 2021 9:35 am
You can replace the liquid with the powder in a 1:1 ratio. I do not know the enzymatic activity of your amylase powder so it’s hard for me to give you an exact ratio. I do recommend using the pectinex as it will release the liquids from the cell walls of the bananas. Without the pectinex the amylase won’t be able to convert all the starch. Lastly I would suggest adding the amylase powder to a small amount of water to make sure it is evenly distributed.
April 17, 2021 7:42 pm
Am I correct in presuming that the 10g amylase listed in your formula is liquid and not powder?