This Yeasted Banana Bread is a creative way of using up ripe bananas! It’s moist, slightly sweet, and makes the best toast! This bread is a combination of whole-wheat sandwich bread with a slight hint of banana. It’s hearty, healthy, made with natural ingredients, and tastes so much better than any bread from the store!

I’m a huge fan of using up bananas for bread, but sometimes I want to switch things up, so I decided to try out a yeasted version. My inspiration came from King Arthur Baking Banana Sandwich Bread, but I adapted it to my preferences. At first, I thought this bread would have a sweeter flavor because of the ripe bananas, but it really isn’t that sweet! Which makes it perfect for peanut butter sandwiches, french toast, or even a savory sandwich!

If you want to try some sweeter yeast bread, you should try out the recipes below!

Honey Cinnamon Swirl Bread
Strawberry Jam Bread

Bread Ingredients

Warm water 100° F.

Active dry yeast
Turbinado sugar
2 Small Overripe Bananas

Pure vanilla extract
Ground cinnamon
Fine sea salt

Olive oil
Whole wheat flour
Unbleached all purpose flour

Ingredient Notes

If you’re using leftover frozen bananas, make sure to thaw them out before you use them so they aren’t too cold. You can either warm them in the microwave or set them out at room temperature for a few hours.

I like using a combination of whole wheat flour and all-purpose flour for this bread because it gives it a heartier texture and the wheat balances with the banana. You could definitely try making this exclusively with whole wheat flour or plain flour though.

This bread isn’t meant to be very sweet so I only use a little bit of turbinado sugar. If you don’t have that available, raw honey or brown sugar will work well too.

Since this is yeasted banana bread, it’s important to use a high-quality yeast brand to ensure the bread turns out. My favorite brand is RedStar Active Dry Yeast or their Platinum Yeast. I always get consistent results and it takes the stress of bread baking away. I generally buy in bulk from Amazon, keep a little out in a container, and freeze the remaining. Then I always have extra on hand when I want to do some hardcore bread baking.

Bread Making Equipment

Stand Mixer with dough attachment
Measuring cups and spoons

Spatula
Large bowl
8.5×4.5 Loaf pan

Recipe 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.
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.

I hope you love this yeasted banana bread after you give it a try! If you have any questions or comments about the recipe, please feel free to leave a comment down below. You can also tag me on Instagram too!

More Bananas Recipe To Try

Yeasted Banana Bread

Alyssa

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.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Proofing Time 1 30

Total Time 2 15

Course Bread, Breakfast, Snack

Cuisine American

Servings 12

Calories 132 kcal

Equipment

Stand Mixer with dough attachment

Measuring cups and spoons
Spatula
Large bowl

8.5×4.5 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 8.5×4.5 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.