Nic's Bananaanadamarama

This is an interesting Banana Bread that I made. I shamelessly stole the recipe form Nic and added to it. The bread itself is based on some American folklor. Anadama is the name of the base bread Nic added Bannanas to the recipe calling it Bananaanadamarama. I cant resist tampering a bit myself and added Poppy seeds to the mix, but I have not come up with a snazzy name.

I have been on holiday for the last bit, and with my Gurl at work now, I am turning into a blogging addict. I should be out mowing the lawn and such... but alas.. this is much more fun.

Banana Anandama Bread

The Hardware
Large Bowl
Spatchela
2 Loaf Pans

The Software
1 tbsp active dry yeast
1 cup warm water
1/4 cup cornmeal
1/4 cup molasses
1/2 tsp cinnamon
1/4 cup poppy seeds
2 tsp salt
1 cup mashed banana
1 egg
4-5 cups ap flour

The Application
Combine yeast and warm water and leave to proof for 5 minutes, until bubbly. Stir in cornmeal, poppy seeds, molasses, cinamon, salt, banana, egg and 1 cup of flour until smooth. Add in the rest of the flour gradually, until the dough comes away from the sides of the mixing bowl in a ball.
Remove dough to a floured surface and knead, adding additional flour if necessary, until smooth. Place dough into a large, oiled bowl and leave to rise until doubled in size, 1 - 1 1/2 hours.
Grease two 8x4 inch loaf pans. Divide risen dough into two pieces. Flatten each piece into a 10x8 rectangle and roll up (beginning with the longer side) as you would a jelly roll. Tuck in the ends and place into one of the prepared loaf pans. Repeat with second piece of dough.
Let the loaves rise until nearly doubled, about 1 hour.
Meanwhile, preheat the oven to 375F.
Bake loaves for 30-35 minutes, until nicely browned on top and they sound holly when the bottom is tapped.Allow to cool on a wire rack before slicing

This is coppied directly from Bakingsheet