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    HOME » Recipes » Bread & Pastry

    Published: May 3, 2015 · Modified: Apr 9, 2021· This website generates income via ads ·

    Banana Yeast Bread

    Jump to Recipe Print Recipe Pin Recipe

    Yes, Banana YEAST Bread.

    Three bananas, too ripe for peeling and eating, lay on my kitchen counter this morning. What to do? I am so over banana quick breads right now, that I pondered the idea of a yeast banana bread. A quick Google search yielded lots of recipes from which to choose.

    This recipe from Taste of Home caught my attention. To be honest, it was the first one that came up. I read through the recipe and the reviews and decided to give it a try. I did make a few changes using the principles learned in my recent baking classes. Instead of measuring the flour, I weighed it and used the stretch and fold method instead of kneading the dough by hand. If you are unfamiliar with the stretch and fold technique you can find see Peter Reinhart's demonstration on You Tube.

    https://ohthatsgood.com/banana-yeast-bread/
    Banana Yeast Bread at theeggfarm.com

    The aroma in my kitchen as the bread was baking was intoxicating. I could barely wait for the bread to cool to give it a taste. Michael described it as "yeast bread with a hint of banana." I agree with that description. Because of the sugar in the dough, the crust has a nice sweet crunch. The interior, or the crumb as bakers refer to it, was soft and moist. We tasted the bread with a slathering of butter but I predicted that it would be great toasted or in a PB&J, which I later confirmed.

    PBJ

    Banana Yeast Bread

    We all have recipes for banana bread but this one is different. It is a yeast-ed bread that rises and has the texture of leavened bread. Makes 2 loaves
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 35 mins
    Rise time 1 hr 15 mins
    Total Time 2 hrs 15 mins
    Course
    Bread
    Servings 24 slices

    Equipment

    • Small saucepan
    • Cooking thermometer
    • Large bowl
    • Non-stick cooking spray
    • Baking sheet
    • Parchment paper

    Ingredients
      

    • ¾ cup milk
    • ½ cup butter
    • ½ cup sugar
    • 5 cups all-purpose flour You may need up to 6 cups. I used 675 grams measured
    • 2 packages ¼ ounce each active dry yeast ( I used 0.5 ounces measured)
    • 1 teaspoon salt
    • 3 eggs
    • 3 medium ripe bananas mashed
    • 1 teaspoon water

    Instructions
     

    • In a small saucepan, cook and stir the milk, butter and sugar over medium-low heat until butter is melted. Cool to 110°-115°.
    • In a large bowl, combine 2 cups (240 grams) of flour, yeast, salt, 2 eggs, bananas and milk mixture. Beat on low-speed until combined then increase to medium speed for 2 minutes.
    • Stir in enough remaining flour to form a firm dough (I added 435 grams additional flour).
    • Turn onto a smooth surface, lubricated with a 2 teaspoons vegetable oil. Pour a little vegetable oil on your hands and form the dough into a rectangle.
    • Pull the rectangle away from you to stretch the dough, then fold it halfway back over itself. Repeat with the other end as if folding the rectangle into thirds.
    • Spray the inside of a large bowl with cooking spray and place it over the top of the dough to prevent it from drying out. Repeat the stretch and fold procedure three more times, allowing the dough to rest for ten minutes in between.
    • Form the dough into a large ball and place it in the large bowl that has been sprayed with cooking spray.
    • Lightly spray the top of the dough and cover loosely with plastic wrap. 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 or a parchment paper that has been lightly sprayed with cooking spray.
    • Cut slits in tops. Cover loosely and let rise until doubled, about 45 minutes.
    • Beat remaining egg with water and brush over the loaves. Bake at 375° for 30-35 minutes or until golden brown. Yield: 2 loaves.

    Nutrition

    Calories: 171kcalCarbohydrates: 28gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 143mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 170IUVitamin C: 1mgCalcium: 18mgIron: 1mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!
    banana bread-2

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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