There’s no denying the banana bread has been the star of Bia Bakery’s bread making over the years.
The Bias bakery was founded in 1881, by the great-granddaughter of an Italian immigrant.
Its focus is on producing artisanal breads, and has a reputation for the best in the business.
But that’s not all.
Biasbread has also become the bread of choice for top celebrities, including Madonna, Beyoncé, and Madonna’s sister, Pharrell Williams.
The famous baker’s banana bread recipe can be made in the oven, in a slow cooker, or even in the microwave.
The recipe below has been adapted from one of Bias’ bestselling baking books, The Banana Bread Cookbook.
It’s super easy, too, and will keep for up to a month in the fridge, or on the baking rack.
What to Know Banana bread is made with a mix of wheat flour and rye flour, but not all banana breads are the same Banana bread dough needs to be soaked overnight or for an hour before baking Banana bread flour can be found in many grocery stores and baking supply stores, but it doesn’t have to be wholemeal, which is why Bias says you can find it in your local supermarket.
Bia says it uses “the highest quality, most natural, and best-tasting ingredients.”
How to Make Banana Bread Bia’s Banana Bread recipe is a super simple loaf of bread.
You’ll need a loaf pan that can hold the dough, a large bowl, and a loafer, which will hold the flour and a mixing bowl.
The bread will rise in the bowl and bake for 15 minutes.
While the bread is baking, make the dough.
You can use a standard-sized loaf pan, or a smaller one.
You should use the flour you’ve purchased at the grocery store or bakeries and it should be at least 2 1/2 cups (2 1/4 sticks) of flour.
You also want to mix the dough with the mixer attachment until the dough is sticky, about 30 seconds.
Divide the dough into four equal portions.
Cover the bread with plastic wrap and let it sit at room temperature for about an hour.
While you’re waiting for the dough to rise, make your banana bread.
The dough should be fairly firm, but won’t stick to your hands.
Preheat the oven to 350°F.
In a large mixing bowl, combine the wheat flour, rye flour and salt.
Dip the dough in the flour mixture and let the dough rise for 15 to 20 minutes.
Divide each portion of the dough between two bowls and roll each dough into a flat disc.
Dip each disc in the dough and roll the dough up in the pan.
When the dough has risen about 15 to 30 minutes, flip each dough disc over and roll into a ball.
Brush the tops of each loaf with the oil to coat the top and sides of each disc.
Repeat with the remaining dough.
Bake the loaf for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove the loaf from the oven and let cool.
The banana bread dough will keep in the refrigerator for up a month.
BIA’s Banana bread recipe is perfect for brunch, lunch, and dinners.
The loaf is moist and flavorful, and the banana buttercream frosting makes the loaf soft and chewy.
The best part?
It’s so easy!
