Yeasted Banana Bread with Whole Wheat (Bread Machine Dough)
Sneak Preview: This yeasted banana bread is mixed and kneaded in a bread machine, then baked in the oven for a lightly sweet, whole-grain loaf with real structure. Made with ripe bananas, whole wheat flour, and optional dried fruit and nuts, it’s sturdy enough for toast and sandwiches. Plan on about 3½ hours, start to finish.
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What do you do with ripe bananas? I peel mine, toss them into little plastic bags, and freeze them. Somehow, those bags multiply overnight—it’s a mystery I’ve stopped trying to solve.
This yeasted banana bread is my favorite way to use them up. It’s not cake dressed up as bread—it’s a lightly sweet, whole-grain loaf with enough structure to toast cleanly, hold butter, and even stand in for sandwich bread the next day. It’s the kind of recipe I like to keep tucked away in the freezer, ready when I want something familiar but more substantial.
No bread machine? See the recipe notes for how to make this recipe with a stand mixer or by hand.
How I Use a Bread Machine for Better Bread
I use my bread machine to mix and knead the dough using the DOUGH cycle, then shape the loaf and bake it in a conventional oven. This approach gives me better rise, structure, and crust — results I’m happy to share with family and friends.
If you prefer to bake bread entirely in your machine, you can—but results will vary depending on the recipe, humidity, and your bread machine model. My free Bread Machine Crash Course explains this approach in more detail .
A Note About Bananas
Size & Ripeness Matter: Bananas vary widely. A small banana adds little moisture; an extra-large or very ripe one can throw the dough off. Aim for about 100 g (½ cup mashed) and be ready to adjust.
The Fix (Every Time): Check the dough 15–18 minutes into kneading. It should stick to the sides, then pull away cleanly.
• Too dry? Add liquid 1 tablespoon at a time.
• Too sticky? Add flour 1 tablespoon at a time.
This quick check is the key to consistent bread-machine results.
Ingredients & Substitutions
• FLOUR: Use 1 cup whole wheat flour for added fiber. The rest can be bread flour or all-purpose flour. Or use only bread flour if desired.
• 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 or 1/4 cup granulated sugar, or 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.
Step by Step: How to MakeYeasted Banana Bread
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Bread Machine: Mix and Knead
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Basic Loaf (Three Balls in a Pan)
Braided Loaf
If you’re not afraid of braiding, this dough is easy to work with.
Yeasted Banana Bread with Whole Wheat (Bread Machine Dough)
Video
Ingredients
Dough
- ⅓ cup (76 g) milk 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 (½ cup)
- 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
- Mix Dough: Add ⅓ cup (76 g) milk 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 (½ cup), 1 cup (120 g) whole-wheat flour, 1¾ cups (210 g) unbleached bread flour, 2 teaspoons bread machine or instant yeast, into bread machine pan. Select the DOUGH cycle and press START.Meanwhile, Soak raisins or dates in warm water for 5–10 minutes so they stay soft and don’t rob moisture from the dough. Set aside.
- Check Hydration: After 15-18 minutes of kneading, open the lid and check the dough. It should stick to the sides, then pull away cleanly. If too wet, add flour 1 tbsp at a time. If too dry, add liquid 1 tbsp at a time.NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
- Add Mix-Ins: When prompted by the “beeps,” add ½ cup (65 g) toasted pecans or almonds, ⅓ cup (50 g) raisins, and ¼ cup (45 g) chopped dates
- End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 1 minute to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
- Shape Loaf: Divide into 3 portions, shape each portion into ropes about 12 inches long, and braid. Place the braid on a parchment-lined baking sheet (or shape it into three balls and nestle them inside an 8½ x 4½-inch loaf pan).
- Final Rise: Transfer the braid to a cookie sheet covered with parchment paper or a silicone baking mat. Cover the dough and let it rise for about 45 minutes covered with a soft tea towel. OR, cover the loaf pans and let them rise until about 1 inch above the edge of the pan.
- Bake: Brush with 1 tablespoon milk, then sprinkle with 1 tablespoon granulated sugar mixed with ½ teaspoon ground cardamom Bake at 375°F (190°C) for 30–35 minutes, covering with foil if browning too quickly. Bake at 375˚F (190˚C) for 30-35 minutes or until done. Bread is done at 190-195°F (88°C) internal temperature–check with a quick-read digital thermometer.
- Cool: Allow the loaf to cool down on a rack for 30 minutes before cutting for the best slices.
Notes
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked bread: Double-wrap and freeze up to one month. Reheat gently.
- Add ingredients to the bowl in the listed order.
- Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
- Cover and let rise in a warm place until doubled.
- Gently deflate and shape as directed in the recipe.
- Mix all ingredients into a shaggy dough ball in a large bowl.
- Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise until doubled.
- Gently deflate and shape as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final 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.
— Paula
Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
This bread is perfectly soft and absolutely delicious. I used all purpose flour and 1 1/2 teaspoons of vital gluten, and I added an extra tablespoon of granulated sugar plus a teaspoon of vanilla. After the dough had proofed, I turned the machine on and let it knead for one minute. I formed the dough and baked it in three tea bread-sized loaves. Since I could not find my cardamom, I brushed the tops with milk and sprinkled them with a mixture of granulated sugar and sliced almonds. This is my new favorite banana bread.
Hi Monica,
Your modifications sound delicious. I’m so glad you took the time to write. Thank you!
Hi Paula,
Is there any reason, if not braiding, for dividing the dough into thirds?
Inquiring minds need to know ?
Hi Kim,
I’m glad you asked. Making two or three balls of dough is something I like to do when I want to give away a small portion or freeze the baked bread. It’s easy to divide after the loaf is baked as opposed to slicing the loaf and leaving all those cut edges to dry out.
You certainly don’t have to. Just shape it as a normal loaf of bread if you prefer.
This is one of my favorite bread recipes but it can be difficult because no two bananas are the same so you must watch the dough and adjust the moisture. Let me know how it turns out for you.
I did one dough ball in a bread pan, and this came out great.
I love the cardamom and that it’s not overly sweet.
This definitely needs tenting early on as the top browns quickly.
I also had to “fine tune” the dough 15 mins in with a couple splashes of milk. Could be the wheat flour I used and/or the size of my banana.
Thanks for sharing!
I made this yesterday and it is delicious. I received a phone call after I had just checked the dough and didn’t hear the beeping to add the nuts and cranberries. I had walnuts in the pantry and cranberries. I used regular flour with the bread flour. I had used all my wheat flour on my grand dog’s treats! I was really worried it wouldn’t come out. I added half the amount when I heard it mixing after the first rise and tried to take it out and knead it in. It really didn’t work well. After it finished, I added the rest and tried to knead it in. I rolled it into 3 balls and hoped for the best. Even though it wasn’t perfect we really enjoyed it! Can’t wait to try and make it right!
Hi Terry,
Oh yes, this recipe is worth trying again. I don’t eat regular banana bread any more now that I can make this just as easily. Glad you liked it.
I don’t have a bread machine to mix the dough. Can you give instructions if I was using a stand mixer?
Hi Sandy,
Instructions can be found in the notes at the bottom of the recipe. This applies to nearly all of my bread recipes.
The recipe is very similar to one my grandmother had in her files but her recipe lacked quantities of ingredients. So thank you Paula for a recipe that was easy to follow. I didn’t have cardamon so replaced it with a combination of half a tsp. of cinnamon and half a tsp. of nutmeg. Our home smells delightful! I’ll send you a picture of the finished product.
Hi Stephen,
Your grandma must have been a fabulous cook if she didn’t need quantities in her recipes. I wish I was there to smell it. The smell is almost the best part about making bread.
Once again, an outstanding recipe with perfectly detailed instructions that produced a stellar loaf of bread! Just about to put my third loaf in the oven. I originally made it just as written but the last two I added blueberries instead of the other fruit and nuts.
Hi Marcus,
Blueberries? Sounds delicious. This is what I like about making my own bread. It’s easy to get creative.
Perfect recipe. I used 2 full bananas. Thank you for sharing.
You’re welcome, Jacqueline. I couldn’t agree more.
This taste great. I put milk wash before baking and dusted with 1 T sugar 1/4 t ginger and 1/4 t nutmeg. I did have a problem though. On 1st knead it was super wet and I had to add probably 1/4 to 1/2 C of flour. I measured good and weigh all dry ingredients. Any idea of what happened? I know from your tips to always watch the first kneed to add liquid or flour so it was fixed right away.
Hi Don, The banana can be a huge variable in this recipe. The older they are, the more liquid they are. I was thrilled to read how you evaluated the dough and fixed it. You may go to the head of the class!!
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. The anti nut lobby in my family is quite vocal, but I’ll make a loaf with nuts next big holiday gathering for the nut lovers. It’s fabulous toasted the next day. Someday I’ll have enough left over for the cinnamon crisps! My braid wasn’t quite as pretty as Paula’s but easy enough for a first attempt.
Welcome to the banana yeast bread lover’s society! This is one of my favorite recipes to make. I never make the traditional banana bread (cake, actually) anymore. If you like dates, you will love the flavor and sweetness they give this bread. Just writing this is making me want to go to the store and buy some bananas so they can age on my counter.
p.s. The only way I have “leftovers” of this bread is to hide it in my freezer.
I made this bread today and it is wonderful. I chased my kids (college age- and home for the summer) off telling them that it was for supper. Then I couldn’t resist and cut into it myself. Luckily they ran out to the store so there is no one here to see the scene of the crime. I did put a very, very light glaze over the top. Great recipe!!! Now I have to figure out how to disguise the fact that I ate some already.
I will try it today .Do you know the calories and nutrition .?
Calories are listed at the end of the post.
I made this and we really loved it….and the recipe was easy to use too. I made it the traditional way, instead of using a bread maker.
I am going to make variations of this recipe. I am thinking I could use applesauce instead of bananas, and then use finely diced apples, cranberries, and nuts…..
Or pureed pumpkin instead of the bananas, and then use raisins, dates or figs, and nuts, and maybe cinnamon instead of cardamom.
Thx for a great recipe.
I made this last night – it was really good! I didn’t put in the dates or the nuts, and didn’t have cardamom, but we still enjoyed it.