Banana Nut Yeast Bread Recipe

5 1 1
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Banana Nut Yeast Bread Recipe

Read Reviews
5 1 1
Publisher Photo
A friend gave me this recipe more than 30 years ago. She liked it because it requires no kneading but has the same terrific taste and aroma of traditional banana bread.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1/2 cup sugar
  • 1/3 cup warm milk (110° to 115°)
  • 1/3 cup butter or margarine, softened
  • 1/2 teaspoon salt
  • 2 eggs
  • 5 to 5-1/2 cups all-purpose flour
  • 1/2 cup chopped nuts

Directions

In a mixing bowl, dissolve yeast in warm water. Add the bananas, sugar, milk, butter, salt, eggs and 3 cups flour. Beat on medium speed for 2 minutes. Stir in nuts. Stir in enough remaining flour to form a stiff batter. Do not knead. Spoon into two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Remove from pans to wire racks to cool. Yield: 2 loaves.
Originally published as Banana Nut Yeast Bread in Best of Country Breads 2000, p92

Nutritional Facts

1 slice: 125 calories, 4g fat (1g saturated fat), 19mg cholesterol, 62mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 3g protein.

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  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1/2 cup sugar
  • 1/3 cup warm milk (110° to 115°)
  • 1/3 cup butter or margarine, softened
  • 1/2 teaspoon salt
  • 2 eggs
  • 5 to 5-1/2 cups all-purpose flour
  • 1/2 cup chopped nuts
  1. In a mixing bowl, dissolve yeast in warm water. Add the bananas, sugar, milk, butter, salt, eggs and 3 cups flour. Beat on medium speed for 2 minutes. Stir in nuts. Stir in enough remaining flour to form a stiff batter. Do not knead. Spoon into two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Remove from pans to wire racks to cool. Yield: 2 loaves.
Originally published as Banana Nut Yeast Bread in Best of Country Breads 2000, p92

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MY REVIEW
Jarrod User ID: 9378338 279994
Reviewed Dec. 26, 2017

"This was delicious and easy! Makes a dense and moist "egg style" bread with nice banana flavor! Mixed this Chrismas Eve and refrigerated overnight before allowing to rise Christmas morning for an hour or so before baking.

I believe if we would have allowed to raise and bake immediately the bread would have been lighter, but we enjoyed it as it was! We followed the ingredients except for omitting the nuts. I loved that this was a "no knead" bread which saved time and effort! It makes delicious toast and may try making french toast with this banana-y bread! Less sweet and heavy than banana quick bread, and more versatile as well,!"

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