Banana Yeast Bread Recipe

5 12 15
Banana Yeast Bread Recipe
Banana Yeast Bread Recipe photo by Taste of Home
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Banana Yeast Bread Recipe

Read Reviews
5 12 15
Publisher Photo
Though our two children (now grown; we have one granddaughter) dislike bananas, they've always enjoyed this. It's been a standby since my grandmother shared the recipe before I was married. Cooking is fun for me...but I have to admit I would rather bake than make a meal. Yeast breads are my favorites! -Maralee Meyer, Milford, Nebraska
MAKES:
28 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.
MAKES:
28 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.

Ingredients

  • 3/4 cup milk
  • 1/2 cup butter
  • 1/2 cup sugar
  • 5-1/4 to 6 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 3 eggs
  • 3 medium ripe bananas, mashed
  • 1 teaspoon water

Directions

In a large saucepan, cook and stir the milk, butter and sugar over medium heat until butter is melted; cool to 120°-130°. In a large bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Divide dough in half; shape each into a round loaf. Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.
Beat remaining egg with water; brush over the loaves. Bake at 375° for 30-35 minutes or until golden brown. Yield: 2 loaves (14 slices each).
Originally published as Banana Yeast Bread in Country Woman March/April 1998, p31

Nutritional Facts

1 slice: 152 calories, 4g fat (2g saturated fat), 32mg cholesterol, 128mg sodium, 25g carbohydrate (7g sugars, 1g fiber), 4g protein.

  • 3/4 cup milk
  • 1/2 cup butter
  • 1/2 cup sugar
  • 5-1/4 to 6 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 3 eggs
  • 3 medium ripe bananas, mashed
  • 1 teaspoon water
  1. In a large saucepan, cook and stir the milk, butter and sugar over medium heat until butter is melted; cool to 120°-130°. In a large bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium for 3 minutes. Stir in enough remaining flour to form a firm dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Divide dough in half; shape each into a round loaf. Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.
  4. Beat remaining egg with water; brush over the loaves. Bake at 375° for 30-35 minutes or until golden brown. Yield: 2 loaves (14 slices each).
Originally published as Banana Yeast Bread in Country Woman March/April 1998, p31

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Reviews forBanana Yeast Bread

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knscuba@aol.com User ID: 1426899 258493
Reviewed Dec. 23, 2016

"I made this to use up bananas that I had and for s omething different. Was really happy with the lightness and subtle banana flavor. Will make it again with a few changes that were in other reviews."

MY REVIEW
Mama Crissie User ID: 8905037 252122
Reviewed Aug. 2, 2016

"Just tried the recipe. Made a few changes since I live in a tropical climate, baking time and temperature changes. Instead of 375, I used 400 for the first 30 minutes, with only the bottom of the oven heating, then for the last 10-20 minutes I added the top rack to heat on both sides of the bread. Also, after heating the milk and melting the butter with the sugar, I added the eggs and the bananas to the milk mixture before mixing with the flour mixture. I also added a teaspoon of cinnamon and a 1/2 teaspoon of nutmeg. In the end the bread was soft and yummy. I think this could be rolled for a sort of cinnamon rolls, with cream cheese vanilla frosting. ??"

MY REVIEW
danielleylee User ID: 4484886 225931
Reviewed May. 5, 2015

"This bread has just the right amount of sweetness. It is light and has a slight banana flavor. I did use skim milk and used 1 cup of whole wheat flour to add some whole grain goodness and switched the milk to decrease the saturated fat. I think I am going to use some of the leftover bread to make banana french toast with Nutella."

MY REVIEW
mom2lauren User ID: 7407229 225321
Reviewed Apr. 23, 2015

"Delicious! I followed as directed. A hit with my family!"

MY REVIEW
katindahat User ID: 8305620 223444
Reviewed Mar. 23, 2015

"Delicious, light, and easy to make. It has just the right amount of sugar. Even satisfied a very picky teenager."

MY REVIEW
HOGWriter User ID: 3126553 21971
Reviewed Mar. 20, 2014

"This makes a wonderful sweetbread that we toasted and had for breakfast with honey butter. The bananas are barely discernible. It has a nice texture without being heavy."

MY REVIEW
thegospelbaker User ID: 6890628 47084
Reviewed Aug. 26, 2013

"I have made this several times, It is very easy to follow and a big hit with my family. I also used it as gifts for close friends and they love it! I have added caradomon spice to it for a subtle backnote. Thanks for a great recipe!"

MY REVIEW
ChefForFun User ID: 6828119 50323
Reviewed Mar. 30, 2013

"I have made this recipe many times, and it's always delicious even when I vary. I've tried everything: all purpose flour, bread flour, real butter, light butter, 1/2 butter 1/2 applesauce, retard the dough in the fridge overnight, etc ... Amazing every single time. I love to make this into 3 French loaves, which turn out so beautiful with the egg wash. It freezes well and is excellent as French toast!"

MY REVIEW
avonderchek User ID: 2096055 81133
Reviewed Sep. 22, 2012

"I sprinkled sugar on the top of it before I baked it and it made it even better."

MY REVIEW
MomNErin User ID: 1757878 21970
Reviewed Feb. 3, 2012

"This is so yummy! I was looking for something other than traditional banana bread to use up my over-ripe bananas. I must admit, I was initially skeptical, but I'm now a believer. So good. Moist but not dense. I will certainly be making this again!"

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