Yummy Banana Yeast Bread

Gloria usually posts book reviews, but this time she has a surprise for us and it sounds delicious - I will be making it.



Winter is the best time to be baking bread. I love the aromas that come from the oven and fill the house with the promise of great eating to come. Of course, before that can happen, I need to find a recipe, get inspired and actually go through all the steps necessary to get that loaf into the oven.

The first step is to comb the recipe books for just the right bread. Anything needing a starter is out at the moment as the cupboard is bare on that front. Likewise anything with olives or exotic cheeses or unusual flours or oils will not be considered. Do I want a flat bread, a peasant bread, rolls, baguettes, a braid, or a nice pan loaf? Oh the decisions that must be made sometimes can stop a good intention right in its tracks.

Once the hurdle of making a choice is over and the ingredients and equipment are assembled, the process begins. Measure, mix, let rise, punch down, shape, rise again, bake and voila! There it is in all its glory. I stand holding this wonderful piece of work with a big smile on my face. Dinner will just be an accompaniment to this centerpiece.

My latest endeavour was a banana yeast bread. The day I made this we had Chicken Korma, steamed cauliflower, squash, rice and green beans to keep it company. Great meal and the bread was delicious. It turned out just a bit crusty, nicely rounded and deep brown in colour. Inside there was that distinctive yeast-produced airiness to the texture but still some moistness from the bananas. Very yummy later on as toast with honey.

For any of you who want to try it…

2 ½ c. whole wheat flour
1 c. white flour
1 tsp salt
1 tbsp dry skim-milk powder
1 tbsp sunflower seeds
1 tbsp sesame seeds
1 tbsp cracked wheat
2 tsp instant dry yeast

Mix all this together in a large mixing bowl. I have a Kitchenaid stand mixer with a dough hook.

Combine in a 2-cup measuring cup

2 mashed ripe bananas
2 tsp liquid honey
Enough water to bring the measure to 1 ½ cups


Pour this into the dry mixture and mix very well. Knead for 7 to 10 minutes. If it seems too dry or too wet (bananas vary in their moisture content) then add water or flour, depending, a tablespoon at a time until the dough is easy to knead. It is better for it to be slightly sticky than for it to be really dry.

Let rise covered until double – about 1- 1 ½ hours. Punch down and shape into two balls. Shaping two balls instead of one encourages rising. Place in a greased loaf pan, cover and rise another hour until doubled.
Bake in hot 425 F for 25 – 30 minutes. If the top gets too brown for your liking, cover loosely with foil.

Bring out the butter and enjoy.

Biddy Gloria