Banana and Muesli Bread
This is comfort food at its best – rich and filling. Eat it toasted for tea, dripping with butter or, better still, piled high with baked apples or peaches with a dollop of fresh vanilla ice cream on top.
Ingredients
- 500 g wholemeal flour
- 2 teaspoons salt
- 15 g yeast
- 50 g butter softened
- 320 ml water
- 2 bananas large chopped
- 1 bowl muesli
Instructions
- Put the flour, salt, yeast and butter into a bowl.
- Slowly add water to the bowl and mix carefully by hand until the dough becomes elastic.
- Knead the dough for 5 minutes, then cover the bowl and set aside to rest for 2 hours.
- Divide the dough into two, then add a chopped banana to each, using your hands to ‘mash’ the banana into the mixture.
- Your dough will now be sticky, so add enough muesli to each to regain the original texture.
- Line a baking tray.
- Roll each dough into a ball, then press into the bowl of muesli, so that the dough becomes completely coated.
- Place the loaves on the baking tray and leave to rise for 1–2 hours.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Using a knife, deeply score the top of each ball into 8 sections.
- Bake the loaves for 25–30 minutes, then transfer to a wire rack to cool.
