This is a super reliable recipe that I like to use when I have overripe bananas lying around. I usually like to freeze bananas for smoothies if they get too ripe or I make this banana bread. The recipe has very little butter which is great if you like to enjoy your banana bread with a little butter spread over it!
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Moist Banana Bread

Ingredients:

          4 overripe bananas, mashed
          50g butter, melted and cooled
          1/4 cup full cream milk
          1/4 cup water
          2 eggs

          2 cups plain flour
          1 3/4 tsp. baking powder
          2/3 cup brown sugar, packed
          1 cup dark chocolate chips (optional)
          1 tsp. cinnamon (optional)

Method:

1. Preheat oven at 180 degrees Celsius
2. Combine bananas, butter, milk, water and eggs in a medium bowl
3. Sift together flour and baking powder and stir in brown sugar
4. Stir both wet and dry mixtures together until just combined
5. Fold in desired additions
6. Bake for 40-45 minutes or until a skewer comes out clean

****Tips: 

- You can add 1/2 cup walnuts for extra texture if desired
- Melted butter can be switched out for equal amounts coconut oil or any other oil
- Instead of water and milk, skimmed milk can be used
- To make brown sugar you can use 2/3 cup raw sugar mixed with 2 tsp. golden syrup
- I often freeze slices of the bread and take it out the night before for a nice breakfast or as part of a packed lunch

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I'd love to see your versions of my recipes if you try them! Feel free to send them through to my email address; on Instagram with the tag (@unadornedeats) and/or hash-tag (#unadornedeats); or attach them to a comment below!

Love and luck in your cooking!

- Unadorned Eats

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<<PHOTO>>

Water roux, otherwise known as Tang zhong (湯種) is a step used in bread-making. This technique was developed in order to increase the water retained by flour used in breads. By cooking the starch it absorbs the water and expands which develops the gluten within the flour. The increased water content and ability for the flour to retain moisture is a key factor in the moistness of breads which will therefore yield a softer bread that will supposedly remain softer for longer than non-water roux based recipes. 

What it's made of

A very simple part of soft bread-making techniques, water roux is made of just two ingredients: flour and water, used in a 1:5 ratio of flour:water.

Origins

This bread-making technique was developed in Japanese bakeries and popularised throughout Asia in the 1990s following the release of Yvonne Chen's book "The 65° Bread Doctor". Although the use of this technique still exists, the introduction of additives and preservatives has allowed breads to last longer than they would using the technique alone.

Reasons for use

The addition of water roux works similarly to preservatives and additives typically added to breads to increase their shelf-life and to create a softer texture. Activating some of the flour used in a bread recipe allows water to be introduced and retained in the starches and for gluten to be activated within the dough.

Recipe: Water Roux

       Ingredients

                    50g plain flour
                    250ml water

       Method

1. Stir water and flour continuously over a low heat until mixture thickens and becomes slightly translucent (mixture should be consistency of baby food/smooth oat porridge)
2. Cover with cling wrap touching the roux to prevent a skin forming
3. Set in the fridge to cool. Roux will last up to 3 days
4. Bring back to room temperature when using in recipes

Reccommended recipes

- Mexican Coffee Buns (Papparoti):

Click here for the recipe. A fluffy sweet bun with a crunchy coffee topping and vanilla butter filling. It's like a pre-buttered bun! Very popular in Malaysia (where it originates, not sure where the 'Mexican' part came from!)

Love and luck in your cooking!

- Unadorned Eats

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References:

- http://www.cookipedia.co.uk/recipes_wiki/Tang_zhong

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