Sweet Banana Bread with Yeast: 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.
⅓cup(76g)milk or thinned yogurt - or thinned yogurt
1large(50g)egg
1tablespoon(21g)honey
½teaspoon(½teaspoon)salt
2tablespoons(28g)butter - chopped
1small(100g)ripe banana, mashed - (approximately 1/2 cup) You may need to adjust the amount of flour if the banana is larger, smaller, or riper.
1cup(120g)whole-wheat flour
1¾cups(210g)unbleached bread flour
2teaspoons(2teaspoons) bread machine or instant yeast
½c.(65g)toasted pecans or almonds
⅓c.(50g)raisins
¼c.(45g)chopped dates
Topping
1tablespoon(1tablespoon)milk
1tablespoon(1tablespoon)granulated sugar
½teaspoon(½teaspoon)ground cardamom
Instructions
Combine all dough ingredients: ⅓ cup milk or thinned yogurt, 1 large egg, 1 tablespoon honey, ½ teaspoon salt, 2 tablespoons butter, small ripe banana, mashed, 1 cup whole-wheat flour, 1¾ cups 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 c. toasted pecans or almonds, ⅓ c. raisins, and ¼ c. 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
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.