Yeasted banana bread


This is one of my favorite breads of all time! This is not your typical banana bread that is a dessert bread. This is a yeasted bread (similar to a sandwich bread) that you toast and put some butter on to eat. It is slightly sweet, and sooooooo tasty!

I got the recipe from The Cotton Country Collection which is a cookbook from the Monroe, Louisiana junior league. Monroe is where my grandmother and grandfather lived when they were alive. When I got married, my grandmother gave me a copy of this cookbook (one of her favorites) with all her favorite recipes marked.

Here is the recipe, and below that a couple of pictures (though I did overcook the bread this time!)

2 packages yeast

5 1/2 to 6 cups of flour

3/4 cup milk

1/2 cup butter (1 stick)

1/2 cup sugar (I used honey)

1 teaspoon salt

2 eggs

2 bananas, mashed

Combine yeast and flour in a large bowl.

Heat milk, butter, sugar, and salt until warm but not too hot.

Add the milk mixture to the dry mixture.

Add in eggs and bananas.

Mix 3 minutes vigorously.

By hand stir in enough flour to make a moderately stiff dough.

Knead 5 minutes.

Put in greased bowl and cover, let rise until doubled about 1 hour.

Punch down and let rest 10 min.

Divide in half and make loaves (I prefer oval loaves, but the recipe calls for round loaves).

Put loaves on greased baking sheet.

Make slits across the top of the loaves.

Let rise until double, 30-45 min.

Bake at 400 F for about 30 min (I will do 25 minutes in my oven in the future).

Two dark brown oblong loaves of bread on a black cookie sheet.
Two dark brown oblong loaves of bread on a black cookie sheet.
One loaf is resting at an angle on the second loaf.
One loaf is resting at an angle on the second loaf.

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