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Banana bread with a VERY strange twist: Bizarre new recipe made with BACON is taking the internet by storm

Banana bread with a VERY different twist: Bizarre new treat made with bacon and cheese is taking the internet by storm

  • Home bakers go crazy with an unusual banana bread recipe with a twist
  • Australian banana experts have whipped up the sweet and savory snack
  • The bread contains bananas, bacon, tasty cheese, young spinach and basil pesto

Home bakers love a very unusual banana bread recipe – complete with bacon, cheese, baby spinach, and basil pesto.

Australian Bananas culinary chefs have whipped up the sweet and savory snack that only requires 12 basic ingredients.

To make banana, bacon, and basil bread, you’ll need bananas, flour, dry yeast, bacon-free bacon, tasty cheese, milk, and butter to serve.

Home bakers love a very unusual banana bread recipe - complete with bacon, cheese, baby spinach, and basil pesto (depicting a banana, bacon, and basil bread)

Home bakers love a very unusual banana bread recipe – complete with bacon, cheese, baby spinach, and basil pesto (depicting a banana, bacon, and basil bread)

Banana, bacon and basil

Serves 8

Prepare 30 minutes + 45 minutes of proofing

Cooking time 1 hour

INGREDIENTS

3 1/2 cups flour

1 sachet (7 g) of instant dry yeast

2 teaspoons of caster sugar

1 1/2 teaspoons of sea salt flakes, crushed

1 1/4 cup milk, warmed

1/4 cup of olive oil

2 large Cavendish Bananas, cut into cubes

60 g baby spinach

1/2 cup of basil pesto

100 g bacon without crust, cut into cubes

½ cup of grated tasty cheese

Butter, to serve

METHOD

1. Grease a 20 cm cake tin. Combine flour, yeast, sugar, salt, milk, oil and half of the diced banana in a bowl from an electric mixer. Mix with a dough hook until smooth and elastic for about 8 minutes.

2. Remove the dough, grease the bowl and put the dough back. Cover with plastic wrap and a tea towel. Set aside in a warm place for 30 minutes or until doubled.

3. Meanwhile, place spinach on a microwave-safe plate. Cover and microwave on high for 30 seconds until just wilted. Set aside to cool and chop coarsely. Transfer to a bowl and stir in the pesto. Cook the bacon in a small skillet for 2 minutes until lightly golden brown. Set aside to cool.

4. Punch out the dough and place on a floured workbench. Roll out to a rectangle measuring 70 cm x 40 cm, about 5 mm thick. Spread the pesto mixture evenly over the dough. Divide over the cheese. Roll the dough into a block from the long side.

5. Cut the trunk in half lengthwise with a sharp knife. Twist the two lengths together, put the bacon and the remaining banana in between. Form the twisted bread into a roll form. Put in the greased pan, put the ends in it. Cover with wrap and set aside in a warm place for 15 minutes.

6. Preheat the oven to a forced fan of 160 ° C. Bake for 1 hour and cover with foil in the last 20 minutes if the bread colors quickly (depending on your oven). Stand in the pan for 5 minutes before turning on a plate. Serve warm with butter.

TIP: To heat or heat the bread, wrap it in foil and place it on a tray. Heat the convection oven at 180 ° C for 15 minutes.

In a bowl, combine the flour, yeast, sugar salt, milk, oil and half of the diced banana in a bowl with an electric mixer until smooth and elastic.

Grease a bowl and put the dough in it, cover it with plastic wrap and a tea towel and then put it in a warm place for 30 minutes or until it doubles.

Meanwhile, place the spinach on a microwave-safe plate, cover and microwave on high for 30 seconds until just wilted. Set aside to cool and chop coarsely. Transfer to a bowl and stir in the pesto.

Then cook the diced bacon for two minutes in a small skillet or until lightly golden brown, then set aside to cool.

The classic banana bread consists of bananas, flour, sugar, eggs, milk and butter (stock image)

The classic banana bread consists of bananas, flour, sugar, eggs, milk and butter (stock image)

The classic banana bread consists of bananas, flour, sugar, eggs, milk and butter (stock image)

Punch out the dough and turn it on a floured workbench. Roll out to a rectangle measuring 70 cm by 40 cm, about 5 mm thick.

Spread the pesto mixture evenly over the dough and spread it over the cheese. Roll the dough tightly into a block from the long side.

Cut the trunk in half lengthwise with a sharp knife. Twist the two lengths together, put the bacon and the remaining banana in between. Form the twisted bread into a roll form. Place in the greased pan and put the ends in it.

Preheat the oven to a 160 ° C forced fan and bake for an hour, cover with foil in the last 20 minutes if the bread colors quickly depending on your oven.

Cool in the pan for five minutes before placing on a plate. Serve warm with butter.

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