The Great American Baking Show ™
Baker:
Season:
Week:
Challenge Type:
Bourbon Banana Pecan Loaf
RJ: "I'm doing a bourbon pecan banana loaf."
Paul Hollywood: "And this is something you make a lot?"
RJ: "It's one of the first things I made when I got back to America from Japan. On leave, I was stationed in Masawa, Japan, for two years in the Air Force. That's actually where I found The Great British Bake off and started watching it there, and then once I got back, started baking."
RJ's banana pecan loaf was elevated with a dash of bourbon and a blonde chocolate ganache.
Paul Hollywood: "That looks like interesting flour. What have you got in there?"
RJ: "Plain flour, along with some oat flour. The oat flour adds a nice overall nuttiness and it also absorbs a bit more moisture."
Paul Hollywood: "You sound quite sciencey."
RJ: "Yeah, I have a tendency to be a bit of a nerd in everything I do in life."
Paul Hollywood: "When anybody eats your banana bread, specifically this one, what do they say?"
RJ: "They say, that is very good banana bread."
Paul Hollywood: "The icing's a little bit informal."
RJ: "Yes. The loaf was a bit warm when the icing went on."
Prue Leith: "But I'm sure it'll taste delicious."
Paul Hollywood: "That's a nice cake."
Prue Leith: "The blend of everything, the pecans with the alcohol, with the spices, with the banana, is very good because they're all beautifully in balance and they sort of come in waves."
Paul Hollywood: "Yes, I agree. It's clever."
