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Make sure all the ingredients are at room temperature. Puree the banana with a little milk, dissolve the yeast in the rest of the milk and mix all the ingredients together in a food processor or mixer until the dough becomes firm and elastic.
Cover and let rest in a warm spot for around 20 minutes, then knead well by hand and set aside once more for 20 minutes. Shape the dough and place in a greased baking pan. Place in the oven at 50 °C for ten minutes then turn the oven to 180 °C and let bake for another 30 minutes. Remove, let cool for five minutes and remove from the baking pan. Allow the bread to cool completely before slicing it.