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Yeast Banana Bread

Yeast Banana Bread

Yeast Banana Bread has just a hint of banana flavor. It's perfect for peanut butter sandwiches and cinnamon toast, but it's not so banana-y that you couldn't get away with using it in something like a ham and cheese sandwich (though you would taste the banana). Also, you really need a stand mixer for his. I suppose a bread machine would work, too. The dough is too soft to knead by hand.
Course Bread
Cuisine American
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 24
Author Cookie Madness


  • 1 3/4 cups bread flour 8.5 oz
  • 1 1/4 cups whole wheat flour**
  • 1 teaspoon salt
  • 1 packet Platinum quick rising yeast
  • 1/2 cup 4 oz mashed ripe bananas
  • 3 tablespoons honey
  • 2 large eggs at room temperature
  • 2 tablespoons melted coconut oil
  • 3 to 5 tablespoons hot water
  • 1/3 cup chopped toasted walnuts


  • In the bowl of a stand mixer, combine flours, salt, and yeast. Stir well.
  • Add the mashed bananas, honey, eggs, and coconut oil and stir until blended.
  • Add water 1 tablespoon at a time until you have a very soft dough. It should be sticky and not at all dry. It would be impossible to knead this by hand.
  • Attach dough hook to the mixer and knead for about 8 minutes, scraping bowl once or twice, until dough is smooth and elastic. It should be sticky and won’t clear the sides as it is kneaded, but it should still snap and have some elasticity when you scrape it off the sides of the bowl.
  • Cover the bowl and let rise right in the mixing bowl for 45 minutes to an hour or until doubled in bulk.
  • When dough has risen, stir walnuts into dough, punching it down as you stir.
  • Scrape the sticky dough into a well-greased (or foil lined) 9x5 inch pan and press down flat. Let the dough rise for another 45 minutes or until a dome forms over the top of the loaf pan. It will rise even more in the oven.
  • Bake at 350 for about 45 minutes (shield with foil after first 35 minutes) or until loaf sounds hollow and internal temperature registers 205 degrees F. Let cool completely.


For the loaf in the photo I used 3/4 cup of whole wheat flour and 1/2 cup of hemp protein powder in place of the full 1 1/4 cups of flour.