Yeasted Banana Bread
This Yeasted Banana Bread is a creative way to use up overripe bananas! It’s a moist, hearty, and slightly sweet bread that’s perfect for any time of the day.
Equipment
- Stand Mixer with dough attachment
- Measuring cups and spoons
- Spatula
- Large bowl
- 8.5x4.5 Loaf pan
Ingredients
- 1/2 Cup Warm water 100° F.
- 1 ¾ teaspoons Active dry yeast
- 2 Tbsp Turbinado sugar
- 2 Small Bananas overripe & mashed about ¾ cup
- 1 Tbsp Olive oil
- 1 teaspoon Pure vanilla extract
- 1/2 tsp Ground cinnamon
- 1 teaspoon Fine sea salt
- 1 ½ Cups Whole wheat flour
- 1 ¼ Cups Unbleached all purpose flour
Instructions
- In the bowl of a stand mixer combine the water, yeast and sugar. Let it activate for 5 minutes and start to bubble. Add in the bananas, oil, vanilla, cinnamon, salt, and mix well.
- Measure in the flour and mix lightly. With the dough attachment knead on medium speed for 7 minutes or until the dough pulls away from the bowl.
- Spray a large bowl with non-stick baking spray and move the dough to the bowl. Cover and let rise for 45 minutes or until doubled in size.
- Before the dough is done rising grease a 8.5x4.5 loaf pan.
- Once doubled, punch down the dough and pat it into a rectangle on the counter top, then roll it up into a log.
- Place seam side down in the prepared pan, cover, and let rise for 45 minutes or risen an inch above the pan.
- Preheat the oven to 350 degrees F. while the bread rises.
- When it's risen, bake for 25-30 minutes or until it's golden brown and sounds hollow if you tap it.
- Let it cool for 5-10 minutes and then move it out of the pan to a cooling rack and let it cool before slicing.
Notes
- Make sure to heat your water temperature to at least 100 degrees F, if not a few degrees hotter. If the water is too cold, the yeast may not activate or rise properly later on.
- If you're kneading the dough by hand, it will take closer to 10 minutes of kneading to get the proper texture.
- Check the bread at 25 minutes by tapping the top lightly to see if it sounds hollow, and look for the top to be golden too. It may need a few more minutes, depending on your oven temperature.
- Store the bread wrapped in aluminum foil or plastic wrap at room temperature for up to 4 days. Keeping the bread in a bread box is another great way of keeping it fresh.
- For freezing the bread, wrap it in aluminum foil and place it in two ziploc freezer bags. Place it in the freezer and keep it for up to 3 months. Defrost at room temperature when you're ready to use it.
