A Tradition in Family Baking

Banana Bread

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 makes 1 loaf
Ingredients
SMALL LOAF

  • 1 TBSP Water
  • 2 TBSP Oil
  • 2 TBSP Honey
  • 1 Egg
  • 1+2/3 cups Bread Flour
  • ½ cup Whole Wheat Flour
  • ½ cup Banana, mashed
  • ¾ tsp Salt
  • ½ tsp Vanilla
  • 1+1/2 tsp Active Dry Yeast

MEDIUM LOAF

  • 1 TBSP Water
  • 3 TBSP Oil
  • 3 TBSP Honey
  • 1 Egg
  • 2 cups Bread Flour
  • ⅔ cup Whole Wheat Flour
  • ⅔ cup Banana, mashed
  • 1 tsp Salt
  • ¾ tsp Vanilla
  • 2+1/4 tsp Active Dry Yeast

LARGE LOAF

  • ⅓ cup Water
  • ¼ cup Oil
  • ¼ cup Honey
  • 1 Egg
  • 3 cups Bread Flour
  • 1 cup Whole Wheat Flour
  • ⅞ cup Banana, mashed
  • 1+1/2 tsp Salt
  • 1 tsp Vanilla
  • 1 TBSP Active Dry Yeast
Instructions
  1. This recipe is featured at Food Wanderings.

  2. 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

  1. 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, ½ 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

  1. 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.

  2. 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.

  3. *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 ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

 

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