Yeasted Banana Sandwich Bread

By Colleen Stem
March 30, 2018
1 Comment


Author Notes: A nice loaf of bread with a hint of banana good for all sorts of sandwiches and toast and just plan eating. Colleen Stem

Makes: 1 loaf

Ingredients

  • 2 1/4- 2 1/2 cups all purpose flour
  • 1 cup whole wheat with bran flour (plus a little more for kneading
  • 2 ripe bananas
  • 2 teaspoons yeast (or 1 packet)
  • 2 teaspoons salt
  • 2 tablespoons vegan butter or regular butter
  • 1 1/2 cups warm water

Directions

  1. Peel bananas and blend them into a smooth puree. Add enough warm water to the banana mixture to equal 2 cups of liquid. Add the yeast and earth balance to the puree and mix until fully incorporated. Let sit for a few minutes to active yeast.
  2. Whisk together the flours (start with the lesser amount) and salt in a large bowl. Dump the wet mixture into the bowl and mix together with a dough whisk or wooden spoon until you can no longer mix. If the dough is really wet, add in the other 1/4 of flour. Dump dough out onto a lightly floured surface and knead dough for about 10 minutes.
  3. Place in a clean greased bowl and cover with plastic or wax paper and a towel and place in a warm place to rise. Depending on how warm your place is, it will take about 1 to 1 1/2 hours to double in size. Once risen, dump onto counter, shape into a log and place into a greased loaf pan. Cover again with plastic or wax paper and set to rise again for about 1/2- 45 minutes or until the dough forms a dome over the pan. Preheat oven to 350.
  4. When dough is done second rise, stick it into the preheated oven and bake. It should be in there for about 50 minutes, but check at 45 for a deep golden color and a internal temperature of 190. Once done, remove from oven, gently remove from pand and set on a wire rack to cool completely. Once cooled you can go for it.

More Great Recipes:
Bread|Grains|Fruit|Vegan|Breakfast|Side|Snack

Reviews (1) Questions (0)

1 Comment

Lisa L. July 24, 2018
Are the flour and water measurements correct in this recipe? The water to flour ratio seems awfully high, and in following the recipe numbers, I ended up with something more akin to flour soup than a workable dough. The only way I managed to salvage it was by noticing that the recipe measurements given here are all suspiciously similar to 2/3x the Tassajara recipe except for the amount of flour, and adding dry ingredients appropriately. The next time I have bananas in dire need of using, it seems I'm better off just modifying that recipe instead.