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Banana Yeast Bread

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. This yeast bread is my favorite. —Maralee Meyer, Milford, Nebraska
  • Total Time
    Prep: 25 min. + rising Bake: 30 min.
  • Makes
    2 loaves (14 slices each)

Ingredients

  • 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

Directions

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

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Average Rating:
  • Linkandzelda
    Nov 19, 2020

    30 minutes in a fully preheated oven at 375F yielding a low internal temperature of 125F but with a great golden brown crust. I covered my stoneware baking pans with foil and put them back in for another 15 minutes and it was at 190F which I figured was good enough. as for the flavor and texture well...it's bread, but with a mild banana flavor and sweetness. pretty good overall if that's what you're looking for.

  • Bernard
    Aug 18, 2020

    Worst recipe I’ve ever used for banana bread, far too much flour, way too little bananas and just a dry and bland finished product. This recipe Should Should be taken down.

  • Ruth
    Aug 13, 2020

    This turned out great! I added about 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp vanilla and baked at 375 for 25 min. Subtle banana taste, lightly sweet, and excellent texture. So good!

  • Jerilyn
    May 16, 2020

    This bread is DELICIOUS! I made it last night and have already finished off more than half the loaf! Much lighter than traditional banana bread, and I love it! Told all my friends and family that they needed to make this. Seriously, try it!

  • 2124arizona
    Apr 28, 2020

    I did what Avia said to do. My bread turned out perfectly! It was moist and tender. I will make this again

  • AVIA
    Apr 15, 2020

    In order to proof your yeast just place in the measuring bowl first with 1/4 cup of warm water, wait 5-10 minutes then proceed with recipe. Also adjust your milk to 1/2c.

  • Barb
    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. :)

  • Jessica
    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.

  • Natasha
    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.

  • knscuba
    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.