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
Instructions
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.
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.
Turn onto a floured surface and knead until smooth and elastic, about 4 to 6 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about
minutes.
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.
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.