Banana Yeast Bread
Total TimePrep: 25 min. + rising Bake: 30 min.
Makes2 loaves (14 slices each)
- 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
- 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.
Nutrition Facts1 slice: 152 calories, 4g fat (2g saturated fat), 32mg cholesterol, 128mg sodium, 25g carbohydrate (7g sugars, 1g fiber), 4g protein.
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Oct 20, 2019
I have made this recipe a few times over the years, baking for 25 minutes, and enjoy the subtle banana flavour in what looks like a regular artisanal loaf of bread. The only thing I am trying to figure out is a way to proof the yeast a bit - they remain solid little grains while working the dough. Does anyone do anything differently or do you use a fast-rising yeast? I will just have to keep making it again to work on this little thing. :)
Apr 28, 2019
I've made this recipe countless times now. I sub 2 cups of whole wheat flour to make it a bit sturdier. I've had success subbing coconut oil, coconut milk, coconut sugar, maple syrup, honey, and molasses. It's good with everything from cinnamon and nutmeg to chocolate chips, shredded coconut, and especially good with the zest of 2-3 limes/lemons/orange/grapefruit. I generally bake these in tins until they reach an internal temp of 190F.
Feb 25, 2019
I didn't like this bread at all, although followed the recipe exactly. The bread wasn't baked after 35 minutes, it was raw inside, so I had to wrap it up in foil and keep it in the oven for another hour. Came out all crumbly and I didn't like the texture of it at all. Wouldn't make it again.
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.
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. ??
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.
Apr 23, 2015
Delicious! I followed as directed. A hit with my family!
Mar 23, 2015
Delicious, light, and easy to make. It has just the right amount of sugar. Even satisfied a very picky teenager.
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.
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!