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Banana Bread

The bananas must be ripe to give the rich taste to this bread. The bread keeps well and tastes even greater a day old. Exceptionally good toasted.  Note - this is not a cake-like sweet banana bread.

 

This recipe is featured at Food Wanderings.

3.75
Average: 3.8 (4 votes)
This recipe makes 1 loaf
Ingredients
SmallMediumLarge
Water1 TBSP1 TBSP1/3 cup
Oil2 TBSP3 TBSP1/4 cup
Honey2 TBSP3 TBSP1/4 cup
Egg111
Bread Flour1+2/3 cups2 cups3 cups
Whole Wheat Flour1/2 cup2/3 cup1 cup
Banana, mashed1/2 cup2/3 cup7/8 cup
Salt3/4 tsp1 tsp1+1/2 tsp
Vanilla1/2 tsp3/4 tsp1 tsp
Active Dry Yeast1+1/2 tsp2+1/4 tsp1 TBSP
Directions

Baker’s note: Bananas vary in liquid content. It is very important to check the dough consistency adding more water or more flour as necessary.

 

Bread Machine Method

Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.  When cycle is complete, remove from pan; cool on rack.
 

Traditional Method 

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour and salt; mix well. Heat water and oil to 120° to 130°F; add to flour mixture. Blend at low speed. Add egg, honey and bananas: beat 3 minutes at medium speed. By hand, gradually stir in whole wheat flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.

 

On lightly floured surface, roll or pat dough to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4-inch bread pan. Cover; let rise until indentation remains when lightly touched. Bake in a 400°F preheated oven for 15 minutes; reduce heat to 375°F and bake 20 to 25 minutes longer until browned and loaves sound hollow when tapped. Bread is thoroughly baked when its internal temperature tests 190°F. Remove from pan; cool on rack.
 

 

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

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