Try this Yeasted Banana Sandwich Bread recipe, or contribute your own.
Suggest a better descriptionIn a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough, by hand (10 minutes) or by mixer (5 minutes) until it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour.
To make dough in your bread machine: Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the first kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.
Transfer the dough to a lightly oiled work surface, and shape it into a log. Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it is full and rounded.
Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
*Use the greater amount of milk in the winter or when the weather is dry; the lesser amount of milk in summer or when it's humid.
•Can you bake the bread start to finish in the bread machine? Absolutely! Choose the Basic setting with medium crust.
•No instant yeast? You can use an equal amount of active dry yeast instead. For best results proof it in 2 tablespoons of the lukewarm milk for 10 minutes before beginning the rest of the recipe.
•We've found that bread flour gives great structure to this bread. If you use all-purpose flour, consider adding a tablespoon of vital wheat gluten to the dough for improved strength.
•The amount of flour you need will depend on the size of the banana you use, as well as the weather (you'll need more flour during summer, or if you're in a warm/humid environment). Start with the lesser amount of flour, then add additional flour, if necessary, to make a soft but not ultra-sticky dough.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (17g) | ||
Recipe Makes: 1 | ||
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Calories: 51 | ||
Calories from Fat: 7 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.7mg | 0 % | |
Potassium 348.6mg | 9 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 3g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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