ingredients
serves 6
2/3 cup warm water
1 tsp dried yeast
pinch of sugar
10 cardamom pods
3 1/2 cups strong white flour
1 tsp salt
2 tbsp malt extract
2 ripe bananas, mashed
1 tsp sesame seeds
method
1. Put the warm water in a small bowl. Sprinkle the yeast on top. Add the sugar, mix well and leave for 10 minutes.
2. Split the cardamom pods. Remove the seeds and chop them finely.
3. Sift the flour and salt into a mixing bowl and make a well in the centre. Add the yeast mixture with the malt extract, chopped cardamom seeds and bananas.
4. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary. Turn the dough on to a floured surface and knead for about 5 minutes until smooth and elastic. Return to the clean bowl, cover with a damp dish towel and leave to rise for about 2 hours until doubled in bulk.
5. Grease a baking sheet. Turn the dough on to a floured surface, knead briefly, then divide into three and shape into a plait. Place the plait on the baking sheet and cover loosely with a plastic bag (ballooning it to trap I the air). Leave until well risen. Preheat the oven to 220°C (425°F).
6. Brush the plait lightly with water and sprinkle with the sesame seeds. Bake for 10 minutes, then lower the oven temperature to 200°C (400°F). Cook for 15 minutes more, or until the loaf sounds hollow when it is tapped underneath. Cool on a wire rack.
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more information
Make sure the bananas are really ripe, so that they impart maximum flavour to the bread. If you prefer, place the dough in one piece in a 1 lb loaf tin and bake for an extra 5 minutes. As well as being low in fat, bananas are a good source of potassium, therefore making an ideal nutritious, low fat snack.
