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 makes 1 loaf
|Water||1 TBSP||1 TBSP||1/3 cup|
|Oil||2 TBSP||3 TBSP||1/4 cup|
|Honey||2 TBSP||3 TBSP||1/4 cup|
|Bread Flour||1+2/3 cups||2 cups||3 cups|
|Whole Wheat Flour||1/2 cup||2/3 cup||1 cup|
|Banana, mashed||1/2 cup||2/3 cup||7/8 cup|
|Salt||3/4 tsp||1 tsp||1+1/2 tsp|
|Vanilla||1/2 tsp||3/4 tsp||1 tsp|
|Active Dry Yeast||1+1/2 tsp||2+1/4 tsp||1 TBSP|
This recipe is featured at Food Wanderings.
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.
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.