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Bread Machine Banana Bread

Banana Bread
The bananas must be ripe to give the rich taste to this yeast-raised banana bread. Make in the bread machine, just set it and go! Exceptionally good toasted.
Yield 1 loaf
0

Reviews

Ingredients

Small Loaf (1-pound bread machine)

  • 1 tablespoon water
  • 2 tablespoons oil
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla
  • 1/2 cup banana, mashed (1 to 2 medium-sized bananas)
  • 1 medium egg
  • 1 2/3 cups bread flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons Red Star Active Dry Yeast

Medium Loaf (1 1/2-pound bread machine)

  • 1 tablespoon water
  • 3 tablespoons oil
  • 3 tablespoons honey
  • 3/4 teaspoon vanilla
  • 2/3 cup bananas, mashed (about 2 medium-sized bananas)
  • 1 large egg
  • 2 cups bread flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Large Loaf (2-pound bread machine)

  • 1/3 cup water
  • 1/4 cup oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 7/8 cup bananas, mashed (2 to 3 medium-sized bananas)
  • 1 large egg
  • 3 cups bread flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon Red Star Active Dry Yeast

Instructions

  • Have liquid ingredients at 80ºF, and all others at room temperature. Place ingredients in pan in the order recommended by manufacturer. 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 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, remove from pan; cool on rack.

Notes

Get Traditional Bread Making Method here.
Bananas vary in liquid content. It is very important to check the dough consistency adding more water or more flour if needed.
Note: This is not a cake-like sweet banana bread.
Photo by Food Wanderings.

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Review & Comments

Darlene Dunlevy | Reply

are White flour and bread flour interchangeable?

Red Star Yeast | Reply

Hi Darlene – Bread flour is recommended for this recipe. It has a higher protein level than all-purpose flour that is ideal for yeast-raised dough, giving better gas-retention and better rise. In a pinch, you can substitute all-purpose flour. Just keep in mind that absorption (amount of liquid needed), mixing, kneading and rise times may vary.
Happy baking!

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