Prepare the dough:
Sift the flour into a large baking bowl, sprinkle the salt on top and mix. Make an indentation in the center, pour in the sugar and sprinkle/crumble the yeast over it. Mix with a tiny bit of flour and stir with an eighth of a pint of lukewarm milk to form a paste.
While stirring in the bulge, stir in as much flour as you can until you get a porridge-like consistency. About half of the flour will remain !
Put the baking bowl into a plastic bag, cover with a kitchen towel and let it rise in a warm place [25 to 42 °C , above 42 °C the yeast will be killed] for 15 min [the porridge has doubled in size and shows large bubbles].
Sprinkle a little flour over the yeast and add the rest of the warm milk and the melted lukewarm cooled fat.
Mix everything well and knead for about 15 minutes until the dough is smooth, no longer sticky and starts to show bubbles. Keep to the kneading time! The dough becomes very smooth, you have the impression that it is hollow inside when you drop it on the table.
Shape the dough into a ball and place it on the bottom of the baking bowl sprinkled with flour. Put it back in the plastic bag and let it rise, covered with a kitchen towel, in a warm place for 30 min. until it has doubled in size.
[really true!]
Cut the peeled bananas into narrow slices, sprinkle with juice of one lemon and marinate for 10 min with the lid closed.
Turn the dough into e
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