Healthy Yeasted Banana Bread: A Bread Machine Recipe
Sneak Preview: Love banana bread but want a healthier twist? This Yeasted Banana Bread is lightly sweet, uses ripe bananas and whole wheat flour, and is perfect for a bread machine or traditional mixing. Let’s dive into the recipe!
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What do you do with ripe bananas? Personally, I peel mine, toss them into little plastic bags, and freeze them. But here’s the thing: I’m convinced those bags multiply the second they hit the freezer. It’s like a banana bag baby boom in there!
This bread recipe is my go-to solution for the “ripe banana” problem. Transform those soft, dark bananas into this Healthy Yeasted Banana Bread made with whole wheat flour. When you take your first bite, you’ll barely notice how much fiber you’re sneaking in—but your body will thank you!
Why Choose Yeasted Banana Bread Over Traditional?
- Healthier Ingredients: Less sugar and fat than traditional banana bread.
- Versatile: Serve with breakfast, as a sandwich, or alongside soup or salad.
- Great Use for Ripe Bananas: No more freezer overflow from overripe bananas.
- Customizable Sweetness: Get most of the sweetness from dried fruits like dates or raisins.
- Easy to Prepare: Use the bread machine DOUGH cycle or make by hand/stand mixer.
Happy Bakers Speak Up
“Very good, not your grandma’s gooey banana bread. Banana taste is subtle. I added the raisins. I’m definitely going to make sure I have the dates on hand next time to add for just a little more sweetness.” —LAURIE
Ingredients & Substitutions
- FLOUR:
- Use 1 cup whole wheat flour for added fiber.
- The rest can be bread flour or all-purpose flour.
- MILK OR YOGURT:
- Either works!
- No need to pre-warm.
- Yogurt adds a tangy depth.
- BANANAS:
- Use soft, overripe bananas.
- Adjust liquid if bananas are large, small, or not overripe.
- HONEY:
- Swap with maple syrup.
- Omit entirely since bananas and dried fruits add natural sweetness
- YEAST:
- Instant or bread machine yeast is best.
- Active dry yeast works but may be slower to rise.
- NUTS:
- Pecans, almonds, walnuts, or macadamia nuts all work.
- Toast for maximum flavor.
- DRIED FRUITS:
- Use dates, raisins, or even chopped dried figs.
- Soak in warm water to plump them up.
- CARDAMOM (OPTIONAL):
- Sprinkle sugar and cardamom on top for an aromatic finish.
- Try it in this recipe for Crazy-Good Cardamom Bread, too. So-o-o-o good.
Variation
Banana-Pecan Yeast Bread: Replace the whole-wheat flour with a cup of bread or unbleached all-purpose flour. Replace the honey with 1/4 cup of sugar.
How To Assemble Yeasted Banana Bread Dough Using a Bread Maker
- Load Ingredients: Add all dough ingredients (except nuts and dried fruits) to the bread machine pan in the order listed.
2. Check Dough Consistency:
- After 1 minute, open the lid and check to make ensure the paddles are in place and the dough is starting to clump.
- After 12-15 minutes of kneading, the dough should stick slightly to the pan’s sides and pull away cleanly.
- Adjust as needed:
- Too dry? Add liquid 1 tablespoon at a time.
- Too wet? Add flour 1 tablespoon at a time.
3. Add Mix-Ins:
- When the machine signals, add raisins, dates, and nuts. If you miss the beep, knead them in when shaping.
Shaping and Baking Options:
Basic Loaf in a Bread Pan
- After the DOUGH cycle ends, transfer the dough to a floured surface.
- Lightly knead to remove air bubbles.
- Divide into 3 equal portions and form into tight balls.
- Place the dough balls in a greased 8½ x 4½-inch loaf pan.
- Brush with milk or cream, sprinkle with sugar and cardamom (optional), and let rise until it peeks over the pan’s edge.
- Bake at 375°F (190°C) for 30-35 minutes or until the internal temperature reaches 190-200°F (88-93°C).
Braided Loaf
If you’re not afraid of braiding, this dough is easy to work with.
- Divide dough into 3 portions and roll each into a long rope.
- Braid the ropes and pinch ends to secure. For more detailed pictures of braiding bread, see this post
- Let rise on a parchment-lined baking sheet.
- Brush with milk or cream, sprinkle with sugar and cardamom (optional), and let rise until it peeks over the pan’s edge.
- Bake at 375°F (190°C) for 30-35 minutes or until the internal temperature reaches 190-200°F (88-93°C)
FAQ About Yeasted Banana BreadFAQ
- How do I adjust for too much or too little banana?
- Add extra milk or reduce liquid to balance.
- How long does this bread stay fresh?
- Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.
- Can I make this bread without a bread machine?
- Yes! Knead by hand or use a stand mixer. Follow the same steps for shaping and baking.
Parting Thoughts: Life is good as long as I have some of this bread in my freezer. It is much more filling than traditional banana bread, not to mention the extra fiber in whole wheat flour and dried fruit. I hope you love it. And don’t forget about making sweet melba toast with any leftover bread. Those sweet crispies are almost better than cookies.
More Bread Machine Recipes
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Healthy Yeasted Banana Bread: A Bread Machine Recipe
Break out of your same old banana bread routine. Use those old bananas with lots of black specks on the peel to make this Banana Yeast Bread with whole wheat flour in your bread machine. It’s slightly sweet with a sugar-cardamom mixture sprinkled over the top.
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Ingredients
Dough
- ⅓ cup (76 g) milk or thinned yogurt or thinned yogurt
- 1 large (50 g) egg
- 1 tablespoon (21 g) honey
- ½ teaspoon salt
- 2 tablespoons (28 g) butter chopped
- 1 small (100 g) ripe banana, mashed (approximately 1/2 cup) You may need to adjust the amount of flour if the banana is larger, smaller, or riper.
- 1 cup (120 g) whole-wheat flour
- 1¾ cups (210 g) unbleached bread flour
- 2 teaspoons bread machine or instant yeast
- ½ cup (65 g) toasted pecans or almonds
- ⅓ cup (50 g) raisins
- ¼ cup (45 g) chopped dates
Topping
- 1 tablespoon milk
- 1 tablespoon granulated sugar
- ½ teaspoon ground cardamom
Instructions
- Combine all dough ingredients: ⅓ cup (76 g) milk or thinned yogurt, 1 large (50 g) egg, 1 tablespoon honey, ½ teaspoon salt, 2 tablespoons (28 g) butter, small ripe banana, mashed, 1 cup (120 g) whole-wheat flour, 1¾ cups (210 g) unbleached bread flour, 2 teaspoons bread machine or instant yeast, (except the nuts, raisins, and dates) into a bread machine pan in the order given. Select the DOUGH cycle and press START.
- Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
- When the machine signals it’s time for “add-ins”, add ½ cup (65 g) toasted pecans or almonds, ⅓ cup (50 g) raisins, and ¼ cup (45 g) chopped dates.
- At the end of the cycle, if the dough has risen to double its size, remove dough from pan. If not double, leave the dough in the machine until it has doubled. Remove to a lightly floured surface and form into a ball. Allow dough ball to rest for 10 minutes.
- Divide into 3 equal portions. Form into 3 cylinders each about 12 inches long. Braid as shown in the picture, tucking the ends under.
- Transfer to a cookie sheet covered with parchment paper or a silicone baking mat. Let rise for about 45 minutes covered with a soft tea towel.
- If the idea of braiding intimidates you, divide the dough into three balls and place them side by side into an 8½x4½-inch loaf pan.
- Brush 1 tablespoon milk lightly over the raised loaf. Combine 1 tablespoon granulated sugar with ½ teaspoon ground cardamom and sprinkle on top of the braid.
- Bake at 375˚F (190˚C) for 30-35 minutes or until done.
- Note: You may need to cover the loaf with aluminum foil halfway through to protect the top crust from over-browning before the loaf is cooked in the middle. If you have a quick-read digital thermometer, which I recommend if you intend to make much bread, the temperature should reach 190°F (88˚C).
- Allow the loaf to cool down on a rack for 30 minutes before cutting for the best slices.
Notes
Tips for Success
- Freezing Bananas: Peel, slice, and freeze overripe bananas in individual bags for easy use.
- Plumping Dried Fruits: Soak raisins or dates in hot water for 5-10 minutes, then drain.
- Leftovers: Use leftover bread for sweet cinnamon melba toasts—perfect as a snack or dessert.
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Stand Mixer Instructions:
- Add ingredients to the mixer bowl in the same order as the recipe.
- Turn on LOW to mix until all ingredients are moistened.
- Switch to a dough hook and knead on speed 2 or 3 until the dough is smooth and elastic (5-10 minutes).
- Cover and let rise in a warm place.
- Deflate dough gently and shape as indicated in the recipe.
-
By Hand Instructions:
- Combine all ingredients into a shaggy ball in a large bowl.
- Turn dough onto a floured surface and knead until smooth and elastic (10-20 minutes).
- Place dough in a greased bowl, cover, and allow to rise until doubled.
- Deflate dough gently and shape as indicated in the recipe.
- Yeast Tip: If using active dry yeast, add ¼ teaspoon more than the recipe calls for. Dissolving it first is optional but not necessary.
Equipment
Nutrition
Serving: 1 | Calories: 187kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 126mg | Potassium: 236mg | Fiber: 4g | Sugar: 8g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.