Yeasted Banana Bread
- Total Time: 146 minutes
- Yield: 1 loaf
Ingredients
Units
- 170 g bread flour
- 2.8 g yeast
- 10–15 ml room temperature plant based milk
- 17–23 g sugar
- 2 g salt
- 17 g vegan butter, softened
- 130 g ripe banana
Instructions
- Add the ingredients to a bread machine and run one bread cycle. If using a stand mix / hand kneading, first mash the banana. Add all the ingredients to a bowl / stand mix and knead. For a stand mix, knead for 5 minutes. If using your hands, knead for about 8-12 minutes, depending on how much you can knead during that time. Place dough in a container or bowl, cover and rest for 1 hour. During this time, grease a 7 x 3.25 inch loaf pan. If using a larger loaf pan (8.5 x 4.5 or 9 x 5), double the ingredients.
- Transfer dough to a floured surface and degas the dough with your hands. Fold it back into a ball and then let it rest covered for 10-15 minutes. Flatten the dough again with your hands and then use a rolling pin to roll out the dough, about the length of your loaf pan (I’m using a 7 x 3.25 inch loaf pan) and 8-10 inches vertically. Fold the top portion of the dough toward the middle and then fold the bottom dough toward the middle. Then take the top piece and bottom piece and pinch them together. Turn it over so that the pinched seam is facing down and then scrunch the dough if needed to the side of your loaf pan. Place into your greased loaf pan and place into a container (with space between the lid and the loaf pan) or with a shower cap or oiled cling wrap. Let the dough rise for 45 minutes – 1/2 – 1 inch, or until 1 inch above the rim of the loaf pan. If using a larger loaf pan, it may just come right up to the rim.
- Bake the bread in a preheated oven at 170 F (325 F) for 26-30 minutes, or until top is golden brown and hollow when you tap it. Immediately remove from loaf pan and allow it cool on a wire rack before slicing. Serve and enjoy!
Notes
- all measurements are in grams for accuracy.
- all ingredients should be at at least room temperature, unless stated otherwise (warmer)
- the riper the banana the more sweeter and more moisture, start with lesser amount of liquid if your banana is VERY ripe.
- Prep Time: 15 minutes minutes
- Rest time: 105 minutes
- Cook Time: 26 minutes
- Category: Baking
- Method: Oven
- Cuisine: N/A
Version 1.0 (RICHER)
- 178 g bread flour
- 22 g sugar
- 22 g vegan butter, softened
- 2 g salt
- 2.8 g yeast
- 122 g ripe banana
VERSION 2.0 (NO BUTTER, SLIGHTLY DENSER)
- 190 g bread flour
- 12 g sugar
- 2 g salt
- 2.8 g instant yeast
- 130 g ripe banana
- 18 ml ripe warm water (warm to the touch)
I love this! I made version 3.0 three times. First time I tried kneading with my hands and did not work. Proof time was too short (45 mins as instructed) and my kitchen was kinda cold. Second try I used a bread machine and used the proof function on my oven, fluffier but not perfect. 2.5 hours to proof but didn’t seem like it was enough. Third time I doubled the ingredients as my pan was a little larger than Lisa’s. The room was warmer and proofing in the oven helped too. It was fluffy and yummy and this is now my favorite banana bread! I have not tried the other versions. My pan was 8.5 x 4.5 in!
I tried this recipe (the 3.0) a while ago and it was amazing! I followed the instructions pretty much to a T, might have added just a *bit* more of yeast because I wanted to finish it. The texture came out great and the banana taste is very subtle but delicious. It really tastes like a banana bread, not cake like the usual ones. Mine didn’t grow as much, but it might be because my loaf pan was slightly bigger (3.4 x 8.5)!
I made Version 3 of this and it turned out perfect. I used active yeast, 3g cuz my yeast was dying. You generally use less if replacing instant yeast. My bananas were ripe and I went over by 5g. I hand kneaded and had to add sprinkles of flour cuz of stickiness, which I think were due to ripeness of the bananas. Although my pan was the larger size one, it baked fine, the sides touched the pan but the ends did not. It tastes great and has that squishy bounce back that I like in breads.
Made the version 3.0 and it taste very nice!!Fluffy and soft with a hint of banana.Used same ratio but 250g flour for a 450g loaf pan .Best yeasted banana bread ever tried(✷‿✷)