Braid with Bananas and Carob Flour

A cake recipe for all foodies:

Stir yeast, sugar and warm water. Leave to swell in a warm place for 5 to 10 minutes. Sift flour with salt and carob flour in a suitable bowl. Add egg, yeast mixture, banana puree (save a little bit) and vanilla flavoring. Make into a smooth dough and knead well. Cover and let rise in a clean baking bowl for 30 to 40 min. Knead again briefly. Divide into three parts and roll each part into a strand 30 cm long. Start braiding in the middle to make the braid nice and even. Place on a greased baking sheet. Cover and let rise for 20 to 25 min.

Brush with the saved egg and sprinkle with the sesame seeds. Bake in a heated oven at 220 degrees (gas mark 7) for 25 to 35 min and cool on a cooling rack.

To make the bread exceptionally tasty to the table, bake it a day in advance.

Braid of about 875 g

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