Banana Yeast Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves (14 slices each)
  • ¾ cup nonfat milk
  • ½ cup unsalted butter
  • ½ cup sugar
  • 3 cups all­-purpose flour
  • 3 cups white wheat flour or whole wheat pastry flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tsp salt
  • 3 eggs, divided
  • 3 medium over-ripe bananas, mashed
  • 1 tsp water
  1. In a large saucepan, heat the milk, butter and sugar over medium heat, stirring often, until butter is melted. Cool milk mixture to 120-130 degrees F.
  2. Meanwhile, in a large bowl or bowl of a stand mixer fitted with the dough hook, combine 1 cup all-purpose flour and 1 cup wheat flour, yeast, salt, 2 eggs, bananas, and milk mixture; beat on low speed until combined. Beat on medium for 3 minutes. Slowly add remaining flour, kneading well, to form a firm dough.
  3. Turn onto a floured surface and knead until smooth and elastic, about 4­ to 6 minutes. Place in a
  4. greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about
  5. minutes.
  6. Divide dough in half; shape each into a round loaf. Place on parchment-lined baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.
  7. Beat remaining egg with water; brush over the loaves. Bake at 375 degrees F for 30­ to 35 minutes or until golden brown. Allow to cool before slicing and serving.
Recipe from Taste of Home
Nutrition Information
Serving size: 1/14 of one loaf Calories: 156 Fat: 4.1 Carbohydrates: 26.4 Sugar: 5.8 Sodium: 92 Fiber: 2.5 Protein: 3.5 Cholesterol: 27
Recipe by Prevention RD at