Yeasted Banana Sandwich Bread

This yeasted banana sandwich bread is the perfect way to use up ripened banana to slightly sweeten your next loaf of bread. 
 

When you are making this yeasted banana sandwich bread, you will definitely notice the scent of banana in the dough. However, once you have baked the bread, the banana in the dough adds a faint sweetness, but, unless you know that there is banana in the dough, you'll never know. 

This recipe for yeasted banana bread is really just a white bread that has been sweetened and moistened with bananas. It's actually pretty amazing how the addition of bananas can enhance and sweeten sandwich bread without overly dominating the flavor of the bread. 

Ingredients you will need to make yeasted banana bread:

Warm milk

Bread Flour

Butter - salted or unsalted. 

Instant yeast. If you have active dry yeast, you can use that without altering the recipe. 

Salt

Honey

Ripe bananas. The recipe calls for about 1 1/2 ripe bananas. 

This banana bread is perfect for sandwiches. Use it for chicken salad sandwiches, peanut butter and jelly sandwiches, and egg salad sandwiches. 

It also makes pretty incredible French toast. Just slice it thickly and dip it into an egg, milk, and sugar mixture and fry it up in melted butter. 

Top it with more butter and warm maple syrup for one of the best breakfasts ever. 

Or.... go ahead and made an Elvis sandwich with peanut butter, banana, and bacon!

Tips for Making Yeasted Banana Bread:

Make sure that the banana is very ripe so it is soft and will blend into the dough. You may notice little bits of banana in the dough. That's okay. They will bake right into the bread and you won't be able to see them once the loaf has baked. 

To measure the banana, I strongly recommend using a kitchen scale. I ended up adding about a 1 1/2 medium bananas to my dough. 

The dough will be kind of sticky and pretty loose. I added a couple of extra tablespoons of flour to bring the dough together, but it wasn't that easy to shape. To get a rounded top, after placing the dough in the refrigerator, I tightened the dough by sliding an oiled dough scraper down the sides once the dough was in the pan. 

This is a very soft dough, so watch it closely as it rises so you don't overproof it. It should crest the pan by about an inch in the center and will continue to rise once you place it in the heated oven. 

Also, check the loaf after it has baked for about 25 minutes to see if it may over brown on top. You can tent the baking bread with foil after it has browned enough so that it doesn't burn. 

Welcome to this month's Bread Bakers. Our theme this month, chosen by Stacy of Food Lust People Love, is variations on banana bread. Check out everyone's creations. 

• Air Fryer Banana Blueberry Oats Muffins from Cook with Renu
• Banana Cinnamon Rolls from Passion Kneaded
• Banana Split Quick Bread from Food Lust People Love
• Coconut Flour Banana Bread  from Sneha’s Recipe
• Simply Banana Bread from A Messy Kitchen
• Sugar Free Sourdough Banana Bread with Pecans from Zesty South Indian Kitchen
• Tangzhong Banana Buns from Magical Ingredients
• Triple Berry Banana Bread from A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Be sure to follow our Pinterest board. 

Yeasted Banana Bread Recipe Variations:

You could add raisins, dried cranberries, or dried blueberries to the dough. 

You could also create a cinnamon swirl in the middle as you would with cinnamon raisin bread. 

Form the dough into rolls for dinner or sandwiches. 

This recipe was adapted from King Arthur Baking. 

Yeasted Banana Sandwich Bread

Yield: 16 slices

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 40 MinInactive time: 1 H & 30 MTotal time: 2 H & 30 M

This yeasted banana sandwich bread is the perfect way to use up ripened banana to slightly sweeten your next loaf of bread.

Ingredients

• 198 to 227 grams (7/8 to 1 cup) lukewarm milk (about 100 degrees F)
• 390 to 400 grams (3 1/4 to 3 1/3 cups) unbleached bread flour
• 2 tablespoons butter (salted or unsalted) butter, softened
• 2 1/4 teaspoons instant yeast
• 6 grams (1 teaspoon table) salt
• 43 grams (2 tablespoons) honey
• 142 grams (3/4 cup) chopped ripe banana

Instructions

1. In the bowl of a stand mixer, combine all of the ingredients. Stir them together with a wooden spoon or dough whisk and then mix with the dough hook on second speed for 5 minutes, adjusting the flour and/or water. The dough will be fairly sticky. You can also knead it by hand for 10 minutes
2. Let the dough rise in an oiled bowl until doubled, about an hour.
3. Heat the oven to 350 degrees F. On a lightly floured work surface, shape the dough into a log and place it into an oiled 4 1/2 inch by 8 1/2 inch loaf pan. Cover with oiled plastic wrap and let rise until it crests about 1 inch (in the middle) over the top of the pan, about 30 minutes to an hour.
4. Bake the loaf for 35 to 40 minutes, until it reaches an internal temperature of 190 degrees F. If the top of the loaf begins to brown too much, tent it with foil to finish the bake.
5. Remove the loaf from the pan and cool completely on a wire rack.

Nutrition Facts

Calories

131.19

Fat (grams)

2.41

Sat. Fat (grams)

1.24

Carbs (grams)

23.46

Fiber (grams)

1.28

Net carbs

22.17

Sugar (grams)

4.01

Protein (grams)

4.21

Sodium (milligrams)

163.19

Cholesterol (grams)

5.35

https://www.karenskitchenstories.com/2022/07/yeasted-banana-sandwich-bread.html

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