Yeasted Banana Sandwich Bread

Recipe by MaryJane Robbins
99 Reviews 4.6 out of 5 stars

A twist on classic white sandwich bread, this loaf features fresh bananas for a slightly sweeter slice. Excellent with peanut butter, honey or jam, the bread is also delicious with turkey, ham, and curries. French toast made with this loaf is sublime topped with warm maple syrup and diced pecans. We've known folks to eat it for breakfast, lunch, and dinner; all in the same day!

Prep
15 mins
Bake
30 to 45 mins
Total
2 hrs 45 mins
Yield
one 8 1/2" x 4 1/2" loaf
Save Recipe
Yeasted Banana Sandwich Bread

Instructions

Prevent your screen from going dark as you follow along.

  1. To make the dough using a mixer or by hand: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough, by hand (10 minutes) or by mixer (5 minutes) until it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour.

  2. To make dough in your bread machine: Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the first kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.

  3. Transfer the dough to a lightly oiled work surface, and shape it into a log. Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan or 9" x 5" pan (for a wider loaf), cover the pan with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it feels puffy to the touch. 

  4. Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

  5. Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Can you bake the bread start to finish in the bread machine? Absolutely! Choose the Basic setting with medium crust.

  • No instant yeast? You can use an equal amount of active dry yeast instead. Add it along with the other ingredients, no proofing necessary.

  • We've found that bread flour gives great structure to this bread. If you use all-purpose flour, consider adding a tablespoon of vital wheat gluten to the dough for improved strength.
  • The amount of flour you need will depend on the size of the banana you use, as well as the weather (you'll need more flour during summer, or if you're in a warm/humid environment). Start with the lesser amount of flour, then add additional flour, if necessary, to make a soft but not ultra-sticky dough.

Baker’s Resources