Banana Yeast Bread

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Do you love banana bread?  Traditional banana bread is so good.  It’s almost like cake and you know how I feel about cake. I saw a recipe for banana yeast bread on Food Gawker one night.  I was taken with the thought of banana bread sandwich bread.  How fantastic of an idea is that??   It was originally a bread machine recipe.  I confidently pulled out my machine and removed the bread pan.  Wait a minute!  Where’s the dang beater????  Then it came to me.  I put it in a “safe” place when we moved at the end of December.  I searched every cabinet, drawer, the pantry and even some boxes we had stashed away to go to storage.  Couldn’t find the blinking blanking thing anywhere.  Remind me to never put things in a “safe” place again, please.   But I was determined to make this bread, so I reworked it to make it by hand.  There’s something therapeutic about working with dough.  It’s so soft and warm.  I let the mixer do most of the heaving kneading for me though.  I have to tell you this is a winner.  The bread is light and airy.  The crust is firm but soft.   It has a mild banana taste with a hint of cinnamon.  And it’s absolutely yummerific.  Yes that’s a word.  Take a look at this beauty.  Now let’s get baking!

 

Banana Yeast Bread

1 cup warm water (between 110-115 degrees)

1 1/2 tsp. yeast

2 Tbs. light brown sugar

2 medium ripe bananas, mashed

2 Tbs. unsalted butter, melted

3-5 cups bread flour

2 Tbs. rolled oats

1 tsp. cinnamon

1 Tbs. non fat dry milk

1 tsp. salt

Combine the yeast, warm water and one tablespoon of the brown sugar in the bowl of a stand mixer.  Let stand for 8-10 minutes until yeast becomes bubbly and activated.  In another bowl mix together 3 cups of bread flour, oats, cinnamon and non fat dry milk. Set aside.  Add the melted butter and brown sugar to the mashed banana.  Add to the yeast mixture.  On medium speed with the dough attachment, mix the banana mixture thoroughly with the yeast mixture.  With the mixer off, add the flour mixture, making a small well.  Put the salt in the well, making sure not to get it into the yeast mixture.  Turn mixer on to low speed and begin mixing.  Dough will be very wet.  Add bread flour 1/2 cup at a time until the dough no longer sticks to the sides of the bowl and starts to form a ball.  Continue mixing on low for another 8-10 minutes to knead.  Preheat oven to 200 degrees.  Meanwhile, sprinkle your counter with some bread flour.  Turn the dough out onto the floured counter and knead 10-15 times by hand, forming a ball.  Turn oven off.  Grease a large bowl and place the dough ball in top side first then turning over so that all surfaces are covered with oil.  Cover the bowl with cling wrap or a clean kitchen towel and place in the warm oven.  Allow dough to rise for an hour or until double in size.  Check after half an hour to see how much it’s risen.  If it’s not rising much, turn oven on to the lowest temperature (I turn mine on until the preheat light comes on which is just a little lower than the “low” setting) for the last half hour.  After it’s doubled in size, turn dough out onto a lightly floured surface and pat into a rectangle approximately 10″ x 15″.  You don’t need to be exact; just eye-ball it.  Now roll it tightly from the smaller end, tucking ends in.  Place in a 9″  bread pan that’s been sprayed with non-stick cooking spray.  Pat it gently to fill the bottom of the pan.  Cover with plastic wrap or a kitchen towel and place in the warm oven.  Allow to rise for 45 minutes to 1 hour or until it has risen one inch above the top of the bread pan.  Remove from the oven.  Preheat the oven to 400 degrees.  Remove plastic wrap and bake for 15 minutes.  Turn temperature down to 375 degrees and bake for an additional 20-25 minutes.  I had to cover mine with foil for the last 10 or 15 minutes because it was browning too much.  The bread should read 140 degrees with a kitchen thermometer when done.  It will sound hollow when lightly tapped.  Allow to cool for 10 minutes in the pan on a wire rack, then remove from the pan to cool completely on the wire rack.  Allow to cool completely before slicing.  It is so hard to wait because it smells so delicious, but resist the temptation.  It will cut so much better when it’s cool.  I actually covered it after it was cool and waited until the next morning to cut it.

  Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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