JamieOliver.com

22 comments

1. Joe Wed 06 May 2009 @ 10:29 When i made this, to make sure the yeast activated when i mixed it in with the prepared banana, when i topped the banana up with water to the right amount i used near boiling water to make sure the mixture was luke warm. I folded it in and then added the sugar and salt to it.

When mixing this with the flour i found it was a little dry and hard to mix the rest of the flour in, so if you add a teaspoon of honey at a time you will find it eventually all mixes in until you have a dough that is slightly firmer than usual.

I also used fairly ripe bananas (when they start to have several brown spots) as this is when bananas have their strongest flavour which comes out in the bread quite nicely and not too overpowering.

When proving the dough, i placed it the first time around in metal tin covered in clingfilm and then popped it in the oven which had been cooling down for a couple of hours after being set at about 190 celcius. For the second prove i heated it up a little more and left the door slightly ajar on the oven. This helps to provide plenty of warmth for the yeast.

Hope this helps.

proved in my cake tin:
http://i79.photobucket.com/albums/j151/joebeone/008.jpg

finished:
http://i79.photobucket.com/albums/j151/joebeone/010.jpg

2. Wallace Sun 15 Mar 2009 @ 17:57 Hi Maria, I think you misread the recipe. It says to cook for 20 minutes in the oven, the '5' refers to 'gas 5', re-read the instructions and you will see. Always check the consistency of dough and adjust with extra water or flour to get it right, that's much more important than accurately weighing the ingredients. Particularly when a major part of this recipe are a number of Bananas which of course do not come in standard size and can vary in their moisture content depending how ripe they are.

Try it again, and good luck!

3. Jen Thu 12 Mar 2009 @ 18:20 This recipe looks so good, haven't tried it though, I heard people having problems with it.

One thing I could see is by using bananas and a bit of water, maybe the liquid is not hot enough so the yeast doesn't have the chance to proof properly? And as with all bread recipes, depending on the humidity and the flour used you have to adjust the quantity of liquid.

Maria F. I think you misread, it's not 5-20 min of cooking time, it's gas 5 (temp) and cooks for 20 min.

4. Maria F Tue 03 Mar 2009 @ 18:07 not enough information. where in the oven should you bake it, upper or lower? 5-20 minutes??? very wide span. followed recipe, weighed all the ingredients on a digital scale but the texture of the dough didn't turn out at all as expected from the recipe.

5. Emel Mon 16 Feb 2009 @ 15:40 This recipe has not worked out. I have done the basic bread recipe many times and it always works. ı wonder if banana types, or honey type makes a difference. What could I be doing wrong; first it seems the liquid is not enough even though I use the required ingredients, then the dough does ot form a uniform texture. Awaiting answers, thank you!

6. Kristina Mon 19 Jan 2009 @ 17:19 Hi
I really love how you cook and usualy all your recipes work out great but I've tride making this recipe for the third time and it never works! My bread never proves and when I bake it, it's still soft in the inside. I have no problem making bread but this is impossible. can you give me any tipps?what am I doing wrong?

7. ANNA KONTI Sun 04 Jan 2009 @ 15:51 Dear Jamie, this is not a comment but like a request, is it possible to find your recipes in Greek language because we are watching your tv shows in the Greek channel many times and all my friends are very enthousiastic even my mother-in-law. Thank you for your prompt reply, many regards, giasou from Greece

Anna Konti

8. linda Sun 30 Nov 2008 @ 20:38 All recipes excellent .each one better than the last.Kids are luvin it.

9. megan p Sun 16 Nov 2008 @ 21:58 i cant wait to make this recipe, as i have been cooking lots of your dishes lately.i am 13 and i love cooking. its realy fun and good home entertainment .and this one looks amazing. but how many will this recipe serve.if any one would tell me, that wold be great. thanx alot.

10. bamvi sararana Wed 12 Nov 2008 @ 09:58 hello! Jamie im very much interested in your recipe your such a very great cook for me.Its easy to follow all the recipes that u made. You gave me a courage to myself that im going to be a goood cook someday. I studied a Food technology course but wat ive learned is not enough i know i can get more tips in your cooking.

11. michelle Sun 09 Nov 2008 @ 06:07 Jamie.
i am so disappointed with this recipe.
i always love how your recipes work perfectly and come out exactly as you say they should... the dough was so hard to play with.
the concept sounds yummy but it doesn't produce such a lovely piece.
the comments on your website should be limited to just comments on whether the recipe worked to their advantage or not and whether readers can impart their suggestions to other recipe try-ers.

12. Source Sat 18 Oct 2008 @ 13:50 Nice recipe.
But could someone please explain some things on the forum:

http://www.jamieoliver.com/forum/viewtopic.php?id=36296

Like to know how to make it.
Thanks

13. I love jamie oliver Mon 13 Oct 2008 @ 09:36 You sexy like this recipe :P;):)

14. james rimmer Wed 24 Sep 2008 @ 15:43 thinck this looks very nice and would love to meet jamie and nik his knifes and hes recipes !!! only joke wot a guy

15. coachkelly Mon 22 Sep 2008 @ 17:51 Just watched a show yesterday about two women, Anna and Christina, who are cooking out of your COOK WITH JAMIE book. They are testing every one of your recipes to see if in fact they DO make you a better cook. They enlisted the help of a decorated chef/teacher who had one numerous awards.
They cooked "Overnight roasted pork". One oven with organic meat, the other with non. The chef loved it, and could tell right away which roast was organic.
They made asparagus, mint and lemon risotto,and sadly overcooked it, but said they learned something. merinque and a deep fried shrimp dish. fun show.
I just love how we all love you Jamie!!

16. Bees Wed 17 Sep 2008 @ 14:26 we will inavde ur country and steal all ur honey

17. Diana D. Sat 13 Sep 2008 @ 22:49 I drizzled lots of honey but while baking it fell off on the tray and got burned! Plus the bread wasnt completely cooked on the inside it was awful... they just looked good.
PS: I love your recipes Jamie but I'm still learning how to cook I'm 16 now I can do almost all sorts of food except for desserts :P

18. don alfonso da farfa Fri 12 Sep 2008 @ 11:06 caro gemy sono p alfonso da farfa spero tanto mi conttaterai per un motivo nolto valido devo ucsire il mio libro di cucina dove ho bisognio del tuo aiuto il cell 393 0707621 baci baci

19. Henna Thu 11 Sep 2008 @ 11:08 I'm not much of a cook and don't particularly enjoy it most of the time either but your very first show inspired me so much and I do try my hand at it now and then. My concoctions turn out to be pretty bad but I keep trying. And your recipes just have me returning to the kitchen again and again. This sounds good but I don't know what I'll end up with!

20. ana Mon 08 Sep 2008 @ 23:24 maravilhosa receita.

21. donna Mon 08 Sep 2008 @ 10:29 WOW!!!! Jamie i am in love with all your recipes your tops they are so easy to follow and i have my daughter hooked as well can't wait till you do a new show they are a bit slow to get here in australia we sweat waiting for the next one they are tops

22. Bee Thu 04 Sep 2008 @ 18:25 wow!i tried this recipe and it is fab!!!love the web site jamie!!i will try out more of you recipes soon!i'm studying to be a chef, sao i will test these out on my class and teachers!!

xxx

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