Banana Yeast Bread
Total TimePrep: 25 min. + rising Bake: 30 min.
Makes2 loaves (14 slices each)
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.
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.
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!
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!
I did what Avia said to do. My bread turned out perfectly! It was moist and tender. I will make this again
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.
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. :)
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.
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.
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.