Banana Wheat Bread
A subtle banana flavor comes through in this moist whole wheat loaf. Flecked with poppy seeds, the sweet slices are wonderful warm or toasted and spread with butter. —Louise Myers, Pomeroy, Ohio
Ingredients
- 3/4 cup water (70° to 80°)
- 1/4 cup honey
- 1 large egg, room temperature, lightly beaten
- 4-1/2 teaspoons canola oil
- 1/2 teaspoon vanilla extract
- 1 medium ripe banana, sliced
- 2 teaspoons poppy seeds
- 1 teaspoon salt
- 1-3/4 cups bread flour
- 1-1/2 cups whole wheat flour
- 2-1/4 teaspoons active dry yeast
Reviews
Excellent, I did not use a bread machine, but my mixer with the dough hook. I thought it was fabulous, not too banana tasting but a nice soft bread that is very versatile.
I did not use a bread machine. I used water at a temperature of 110 to 115. I stirred the water, honey, egg, oil, vanilla, banana, and poppy seed until blended, then added the liquid to 1 cup the the bread flour and 1 cup of the wheat flour, salt and yeast, and then gradually added flour as I kneaded the bread into a soft dough. I let rise until doubled, about an hour, punched the dough down, placed in a bread pan and let rise another hour, and then baked at 350 for 35 to 40 minutes. I got a beautiful loaf of bread. Will definitely make it this way again!
Made this twice; according to recipe and both times it turned out great!
If you dont have a bread machine, should the water be warmer than 70-80 degrees, and does it make any difference how you put the ingredients in, if you have a kitchen aid mixer? Haven't made it, but sounds awesome.
I do not have a bread machine. Can you make this without one? Sounds delicious
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Fantastic! I haven't used my machine in a while, this was agreat reintroduction to it. I didn't have bread flour so used regular flour and white whole wheat. Light, crispy crust,big loaf. Not sweet due to the banana at all.
This recipe turns out a good, lighter loaf. I was unsure about the banana but the flavor is very subtle and would go unnoticed if one wasn't told.
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