With the recent left over success, I wanted to try it without flower. I got there by adding freeze dried banana to the last attempt. Tonight I tried just freeze dried banana, left over caramelized banana butter, milk sugar and eggs. The look of the bread.....well, was flat. The texture...wet when cooked for 30 seconds, damp at 45, semi-damp at 60 and a crust started to develop at 75 (last picture) but it still fell flat. So, texture kinda sucked, BUT the flavor was phenominal. The previous one (first pic) was probably the best balance of all, but sets up better if I let the batter sit in the siphon for about 30 minutes in the fridge. Recipe for my recommendation is at the very bottom. one note; the caramelized banana butter and liquid was done by straining the pressure cooked bananas and storing in the fridge over night. Butter rises to the top, liquid in the bottom was strained. More work could be done. Unfortunately so many projects and life (work) gets in the way. ;-).
1. Caramelized banana butter, caramelized banana liquid, freeze dried banana++
2. Caramelized banana butter, 60g freeze dried banana , milk. Left-45 seconds, right 30 seconds.
3. Caramelized banana butter, 60g freeze dried banana , milk. Left-60 seconds (came up then flattened), right 75 seconds (nice crust)
Recipe (so far):
· 140 grams whole eggs
· 50 grams Caramelized banana liquid
· 60 grams all-purpose flour
· 55 grams Caramelized banana butter
· 25 grams sugar
· 3.5 grams salt
· 15 grams freeze dried banana
