Back to Banana Yeast Bread

Print Options


Card Sizes

Banana Yeast Bread Recipe

Banana Yeast Bread Recipe

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. YIELD: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


  • 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).

Nutritional Facts

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

Reviews for Banana Yeast Bread

Sort By :
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."

Reviewed Apr. 23, 2015

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

Reviewed Mar. 23, 2015

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

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."

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!"

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!"

Reviewed Sep. 22, 2012

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

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!"

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."

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."

Loading Image