Banana Yeast Bread Recipe
Banana Yeast Bread Recipe photo by Taste of Home
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Banana Yeast Bread Recipe

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5 11 14
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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
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES:28 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES: 28 servings


  • 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

Nutritional Facts

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


  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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Mama Crissie 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. ??"

danielleylee 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."

mom2lauren 225321
Reviewed Apr. 23, 2015

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

katindahat 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."

HOGWriter 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."

thegospelbaker 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!"

ChefForFun 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!"

avonderchek 81133
Reviewed Sep. 22, 2012

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

MomNErin 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!"

dfausnacht 21940
Reviewed Jun. 14, 2011

"I found that it did not take nearly as long to bake as the recipe suggested. So, keep a close watch on it."

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