
When life goes bananas… make yeast banana bread!
What can I say. My hubby and I prefer our bananas a little on the green side. So once the bananas become too ripe for our preference, the bananas are saved for banana bread! I was tired of the same ol’ same ol’ banana bread or banana muffins, so I found this delightful recipe which is a sure fire hit!
This recipe was adapted from this Taste-of-Home recipe.
Yeast Banana Bread
2
Loaves3
hoursYeast-y Banana Bread
Ingredients
7 – 8 cups All-Purpose Flour (910g – 1,040g)
2 pkgs Active dry yeast (4 1/2 teaspoons)
3/4 cup Milk (whole or 2% is preferred)
1/2 cup Butter (113g)
1/2 cup Granulated Sugar (100g)
1 teaspoon Salt
2 whole Eggs
3 medium Bananas (375g)
- Egg Wash (for crust before baking)
1 whole Egg
1 teaspoon Water
DIrections
- Making the dough
- Attach paddle to mixer. In mixer bowl combine 2 cups of flour and dry yeast. Turn mixer on for a few seconds to combine.
- In a saucepan stir together milk, butter, sugar, and salt. Heat on medium just until warm (approx. 110-115F)
When the butter is half melted, I remove from heat. - When butter is completely melted, slowly add to flour mixture.
- Add warm milk mixture to the flour mixture, and mix for a few seconds until combined. Add eggs, one at a time, and beat on low for 30 seconds. Add mashed bananas. Scrape the bowl and beat another 3 minutes on medium-high. The dough will look gloppy.
- Remove the paddle, and attach the dough hook.
- Dump in 5 cups additional cups of flour (reserve the 1 cup of flour), and knead the dough for 6 to 8 minutes. If using a Kitchen-Aid mixer, use the 2 setting (it has the most umph for kneading dough).
The dough will look mucky, but trust me, it will incorporate. Just let the mixer run. - A minute or so before the time is up for kneading, check the dough. If the dough still looks sticky add a little flour and let the mixer knead into the dough. If the dough continues to look sticky continue to add flour, a little at a time.
Because the size of the banana can change the amount of flour needed, you may need to add more than 1 cup if the bananas were on the large size. - Remove dough from mixing bowl, and shape into a ball. Place dough ball into a well buttered (or greased) glass bowl, turn once so all sides are buttered/greased.
- RISING THE DOUGH
- Cover dough with a clean kitchen towel, and let rise in a warm place until double in size (about an hour).
To create a warm place, place bowl of dough in a cold oven and set a pan of hot-water underneath the bowl of dough, and close the oven door. This will create a warm draft-free environment. - When dough has doubled in size, remove from the warm space and place bowl of dough onto kitchen counter. Remove kitchen towel cover.
- Now the fun part, punch down the dough, deflating the big ball of dough (yes, this is my fist punched down into the ball of dough)
- Remove deflated ball of dough from the bowl, and divide into two balls.
- Place each ball of dough on a well greased cookie sheet, or lined with parchment paper or a silpat mat. Cut slits in the top of each dough ball as desired.
- Let dough rise in warm draft free location, for about an hour, until double in size.
- Beat remaining egg with water, and brush over the pre-baked loaves of bread.
- Bake at 350F for 40-45 minutes or until golden brown. Half-way through the bake time, place foil lightly over the top of each loaf to prevent over-browning.
- Let cool then slice as desired!
Notes
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