Can bread and bananas be eaten together?

Bread and bananas can be eaten together, and banana bread is also a common bread.

First, the practice of banana bread:

Mash bananas at a speed of 6 for 2 seconds, add all the ingredients except butter, knead the dough for 5 minutes, then add butter and knead the dough for 2 minutes. Take it out, knead it, wake it at room temperature 15 minutes, split it in two, and shape it into an oval. The humidity is 70%, 50-60 minutes at 28℃ in winter and 30-40 minutes at room temperature in summer, mainly depending on the degree of fermentation. Sprinkle high-gluten flour on the surface, cut into packages, and bake in the oven 190℃ for 20 minutes.

The chemicals in bananas can effectively stimulate the growth of gastric mucosal cells, make mucus produce and protect the stomach wall, which will play a role in preventing and treating gastric ulcer. Therefore, patients with gastric ulcer can eat bananas properly, which can improve this symptom to some extent.

Second, the practice of whole wheat banana bread:

Bananas are crushed with a fork, and all ingredients except butter are put into a bread machine barrel and stirred into balls. Knead until a large thick film can be pulled out, and add butter to continue kneading. This process takes about 15 minutes. Add butter and knead until the translucent film can be pulled out (about 15 minutes). Until the dough is soft and not sticky, roll it up with plastic wrap and ferment at room temperature to twice its size. (Room temperature is 30 degrees, about 40 minutes).

After fermentation, take it to the chopping board, pat it a few times, divide it into dough of about 90g, roll it into a circle, and relax for 20 minutes (cover it with plastic wrap to prevent the dough from drying out). After relaxation, pat a dough flat, roll it into an oval shape, roll it up from top to bottom, and tighten the long strips. Continue to rub it long, then open one end, put the other end in, and then tighten it, and it will have a shape. Other doughs will be prepared in turn, put in a baking tray, covered with plastic wrap and fermented to twice the size. Preheat the oven at 200 degrees, flour the dough, cut, preheat and bake in the oven at 190 degrees for 20 minutes. Immediately after baking, take it out of the oven, cool it and seal it.