1 kg strong bread flour
6 bananas
8 tablespoons runny honey
1 handful almonds, cracked or chopped
625 ml tepid water
30 g yeast
2 tablespoons sugar
1 level tablespoon fine sea salt
flour for dusting
peel your bananas then purée them in a liquidizer or food processor. The mix will be surprisingly wet. Pour it into a measuring jug, then top up with water until you have 625ml (我香蕉太多 光泥就全部放下去了 沒加水的)or just over 1 pint. At Stage 1 of the basic bread recipe, use this banana liquid instead of the water to flavour your bread and make it nice and chewy. Also add half the honey with the nuts to the dough at this point. Then continue through the basic recipe as normal.At Stage 5 divide the dough into 10 balls. Then pack these next to each other in a flour-dusted baking tin where they will prove together. Before putting in the oven drizzle generously with the rest of the honey so that the top of the bread will caramelize, going nice and golden. Bake in your preheated oven at 190ºC/375ºF/gas 5 for 20 minutes. Allow to cool for a little while, but it's best served still warm with butter and a glass of milk for breakfast while you read the paper. Also fantastic used in bread and butter pudding or simply heated up with a bit of ice cream.
Read more at http://www.jamieoliver.com/recipes/bread-recipes/banana-and-honey-bread/#S0c2tqFKo6B7DlCv.99
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