4.8 from 6 reviews
Banana Bread
The bananas must be ripe to give the rich taste to this bread. The bread keeps well and tastes even better the next day. Exceptionally good toasted.
Yield: 1 loaf
Small loaf (1½ lb bread machine)
  • 1 Tbsp water
  • 2 Tbsp oil
  • 2 Tbsp honey
  • ½ tsp vanilla
  • 1 egg
  • 1⅔ cups bread flour
  • ½ cup whole wheat flour
  • ½ cup banana, mashed
  • ¾ tsp salt
  • 1½ tsp RED STAR Active Dry Yeast
Medium loaf (1½ lb. bread machine)
  • 1 Tbsp water
  • 3 Tbsp oil
  • 3 Tbsp honey
  • ¾ tsp vanilla
  • 1 egg
  • 2 cups bread flour
  • ⅔ cup whole wheat flour
  • ⅔ cup banana, mashed
  • 1 tsp salt
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
Large loaf (2 lb. bread machine)
  • ⅓ cup water
  • ¼ cup oil
  • ¼ cup honey
  • 1 tsp vanilla
  • 1 egg
  • 3 cups bread flour
  • 1 cup whole wheat flour
  • ⅞ cup banana, mashed
  • 1½ tsp salt
  • 1 Tbsp RED STAR Active Dry Yeast
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 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon 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 120-130°F; add to flour mixture. Blend at low speed. Add egg, honey, vanilla 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.
  4. This recipe is featured at Food Wanderings.
Bananas vary in liquid content. It is very important to check the dough consistency adding more water or more flour as necessary.

Note: This is not a cake-like sweet banana bread.
Banana Bread | The bananas must be ripe to give the rich taste to this bread. The bread keeps well and tastes even better the next day. Exceptionally good toasted. Find recipe at redstaryeast.com.

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  1. This bread is absolutely delicious. I followed the instructions to the letter. Perfect. Thank you so much.

  2. I found this recipe a number of years ago on a Red Star yeast packet.
    I mix the dough in my bread machine but take it out after the first rising.
    I shape it, put it in a well-greased bread pan and let it rise a second time.
    I like to add golden raisins or cut-up dates. I add these after the first rising.
    Always delicious especially the next day toasted.

  3. What a ridiculous recipe! How can you make a 2 pound loaf of bread with 1/3 cup of water? Other recipes call for almost a cup of liquid.

    • Hi Betsy,
      The liquids for this recipe include water as well as honey and oil. The bananas also provide some moisture (see note at bottom of recipe). As with any recipe, if the dough is dry, add in water – 1 tablespoon at a time – until it comes together.
      Happy baking!

  4. Excellent! Dense, moist, soft crumb. Loved the flavor. Added 1/2 tsp cinnamon and ginger and 1 tbsp vital wheat gluten, but those were the only changes I made to the recipe. Kneaded dough by hand for approximately 10 minutes until it passed the windowpane test. Dough was sticky to work with and I ended up kneading in an additional 3 tbsp flour to get it to a soft, tacky texture. First rise was slow – about 3 hours. Proofed in pan for 1 1/2 hours. Took longer than the recipe suggested to bake. At 190° it seemed to be underbaked, with gummy crumbs on the thermometer probe. I baked to an internal temperature of 205°, and the bread was moist and sliced beautifully. As pictured, the top crust is a dark brown, even though I tented it with foil.

    • Sadie – my first rise was also very slow. I doubled the “medium” recipe, yeast included. That crust is very dark mahogany, and I may bake next time for 35 minutes at the 375 to get a more moderate crust. But recipe is delicious and definitely worth repeating.

  5. She’s right about the water with the small loaves. I tried the 1lb. and it came out clumpy.

    • Hi Elie,
      As with any bread recipe, the liquid to flour ratio may need to be adjusted as the flour absorption can vary from brand to brand, as well as from lot to lot. Add 1 tablespoon of water (if too dry) or flour (if too wet) at a time to achieve the desired consistency.

      I hope you enjoyed the bread!

      Happy baking!

      • I made this again and I needed to add water as I observed the absorption, but wow, does it look good.
        I’m smelling it as my first batch just came out of the oven.

  6. The amount of water for the small and medium loaves need fixing. I made the medium loaf and just adjusted until I reached a good consistency. The resulting bread is absolutely wonderful.

  7. I made this vegan by omitting the egg and adding additional banana instead. I also used agave nectar instead of honey. The dough looks and smells great. It’s rising right now but I’ll try to remember to come back and comment after it is done to let you all know how it turned out.

  8. That’s really weird that they don’t say when to add vanilla, but it is still an awesome bread

    • Hi Rose!
      We updated the recipe – thanks for letting us know about the error. So glad you enjoyed the bread!
      Happy baking!

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