I haven’t been able to participate in What’s Baking the past couple of months so when this month rolled around, I was ready to go! And then, when I saw our host Lindsay, of Peace, Love and French Fries, chose the theme “Bake with Yeast?” I was over the moon.
You may remember that yeast and I have a bit of a rocky relationship. Typically, I have to scratch the first batch that never rose properly and try again before whatever it is I’m making turns out. But this time? This one was a breeze. The dough rose like a dream, and the finished product? Well, I just might be in love with it.
I was pretty excited when I found this recipe. I had a full bunch of bananas sitting on my counter that were just screaming that they needed to be used. And what’s the first thing anyone thinks of when they have bananas that are super ripe? Banana bread!
But this isn’t your typical banana bread. It’s a sandwich bread with just a hint of sweetness that’s almost reminiscent of Hawaiian bread. I’ll admit that I shoveled 3 fresh out of the oven slices topped with butter and jam into my mouth immediately, but I’m most looking forward to making some incredible grilled cheese or peanut butter and jelly sandwiches, and some french toast!
Yeasted Banana Sandwich Bread – slightly adapted from King Arthur Flour
- 1 Cup Warm Milk (~110 degrees)
- 2 1/4 tsp. Active Dry Yeast (1 Packet)
- 2 Tbsp. Agave Nectar (or Honey)
- 3 – 3 1/2 Cups Bread Flour
- 2 Tbsp. Butter, at room temperature
- 1 tsp. Salt
- 2 Ripe Bananas, cut into chunks
Add the warm milk and honey to the bowl of a stand mixer. Stir, then add the yeast. Set aside to proof for 10-15 minutes.
Add the 3 cups flour, butter, salt and bananas to the yeast mixture and mix, using the paddle attachment, until all ingredients are combined and a shaggy dough has formed. Remove the paddle and attach the dough hook. Knead for 5 minutes, until smooth. If the dough is too wet, add up to 1/2 cup additional flour. Place the dough in a lightly greased bowl, cover with a damp cloth and allow to rise for 1 hour.
Lightly grease a loaf pan. Remove the dough from the bowl and shape into a log. Place the dough into the loaf pan and cover with lightly greased plastic wrap. Allow to rise for 1 hour, until the dough is full and rounded.
Towards the end of the second rise, preheat the oven to 350. Bake for 35-40 minutes, until the bread is cooked through and the top is golden brown.