A spin on my traditional banana bread using baking powder, this one is less sweet but toasts up beautifully and is perfect with some butter! Yet another way to use up those overripe bananas.
3 tbsp sugar
2 tsp yeast
1 ripe banana
0.25 cup water
4 tbsp butter
2 tsp cinnamon
1 tsp honey
sugar for sprinkling the top
Bloom the yeast in the warm water with the honey.
In the bowl of a kitchenaid blender knead together the flour, sugar, cinnamon, egg, mashed banana, and the butter cut in with the yeast mixture.
Knead until smooth, add flour if necessary, to prepare a sticky but firmer dough.
Allow to double in size in a warm place.
Cut into three pieces and braid. Butter a 9-inch round pan and curl the braided dough into it. Brush with cream, milk, or egg wash, and sprinkle with sugar.
Preheat the oven to 350F. Allow the dough to rise again. Bake until golden/darker brown (about 20 minutes).
Remove onto a rack and cool before slicing.