|300 ml||grape juice|
|100 ml||milk — warm|
|250 ml||water — warm|
|500 g||butter — at room temperature|
Mix dry ingredients.
Heat grape juice and butter together in a small saucepan, add the liquids to the sifted dry ingredients and mix 10 min in a standing mixer with a dough hook on low to medium speed. Cover the dough with a wet tea towel and rest for 30 min. Knee again for 10 minutes and pinch small balls with fingers and place in a buttered bread tin. Nice and firm to each other. Allow to proof again for 30/40 minutes in a warm space. Bake for 30 minutes at 180 degrees Celsius.
Roast the bananas skin and all in a 180 degrees Celsius pre-heated oven for 20-30 min or until the bananas turns black and they start oozing with caramel texture. Allow them to cool down completely. Scoop out the banana flesh into a bowl. Whip the butter in a standing mixer with a whisk fitting, slowly adding the banana. Whisk full speed for a fluffy and light texture. Taste for salt and add as required.
Recipe by Jan Hendrik van der Westhuizen. You can see Jan Hendrik at the 2017 Good Food & Wine Show in Cape Town. Click HERE to buy tickets.
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