Though our two children (now grown; we have one granddaughter) dislike bananas, they’ve always enjoyed this. It’s been a standby since my grandmother shared the recipe before I was married. Cooking is fun for me…but I have to admit I would rather bake than make a meal. This yeast bread is my favorite. \u2014Maralee Meyer, Milford, Nebraska<\/p>\n","protected":false},"author":7061,"featured_media":1593807,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307116,305616,305615,304423,304328,305487,304515,307104,303966,304988,304408,304368,306848,305669,304268,304558,324623,303994,304313,304150,305031,304353],"categories-v2":[308500,310461,309438,310902,310165,310897,310890,308821,308988,308319,308984,308481,310796,308880,310155,308495,308935,308813,308745,309603,310938,259483,308910,309177,308528,308313,309434,308975,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Banana Nut Yeast Bread","post_link":"\/recipes\/banana-nut-yeast-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Banana Raisin 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Bread","post_link":"\/recipes\/blueberry-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blueberry-Banana-Bread_EXPS_FT24_20953_ST_0105_7.jpg"},{"post_title":"Banana Chip Bread","post_link":"\/recipes\/banana-chip-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Banana-Chip-Bread_EXPS_THVP24_17106_MR_01_03_24_ChocolateChipBananaBread_2_RMS.jpg"},{"post_title":"Potato Yeast Bread","post_link":"\/recipes\/potato-yeast-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19755_CW10260D33C.jpg"},{"post_title":"Apple Yeast Bread","post_link":"\/recipes\/apple-yeast-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5580_CS1564C74.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps8330_CW2452C31C.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/banana-yeast-bread\/","name":"Banana Yeast Bread","datePublished":"2018-01-01","dateModified":"2023-06-30","prepTime":"PT25M","cookTime":"PT30M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps8330_CW2452C31C-1.jpg","height":300,"width":300},"recipeCategory":["Side Dishes"],"description":"Though our two children (now grown; we have one granddaughter) dislike bananas, they've always enjoyed this. It's been a standby since my grandmother shared the recipe before I was married. Cooking is fun for me...but I have to admit I would rather bake than make a meal. This yeast bread is my favorite. —Maralee Meyer, Milford, Nebraska","recipeIngredient":["3\/4 cup milk","1\/2 cup butter","1\/2 cup sugar","5-1\/4 to 6 cups all-purpose flour","2 packages (1\/4 ounce each) active dry yeast","1 teaspoon salt","3 eggs","3 medium ripe bananas, mashed","1 teaspoon water"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large saucepan, cook and stir the milk, butter and sugar over medium heat until butter is melted; cool to 120\u00b0-130\u00b0. In a large bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium for 3 minutes. Stir in enough remaining flour to form a firm dough."},{"@type":"HowToStep","text":"Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes."},{"@type":"HowToStep","text":"Divide dough in half; shape each into a round loaf. Place on a greased baking sheet; cover and let rise until doubled, about 45 minutes."},{"@type":"HowToStep","text":"Cut slits in tops. Beat remaining egg with water; brush over the loaves. Bake at 375\u00b0 for 30-35 minutes or until golden brown."}],"recipeYield":"2 loaves (14 pieces each)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 152 calories","fatContent":"4g fat (2g saturated fat)","cholesterolContent":"32mg cholesterol","sodiumContent":"128mg sodium","carbohydrateContent":"25g carbohydrate (7g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8095236,"reviewCount":21,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lynne527"},"reviewBody":"Fabulous and easy! Lightly sweet. Lightly bananay. Definitely not Banana \"cake\" bread. It's perfect. Did it all in my mixer with a dough hook. I baked mine in loaf pans for a more traditional sandwich shape.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jenny2619"},"reviewBody":"Wonderful. I put the milk, apple sauce (sub for butter), sugar, salt, 3 eggs and bananas in blender. Put 3 cups whole wheat flour and 2 cups white flour in bread machine then added blender mixture to bread machine. Used dough setting which includes first raising. Divided into two loaves and slit tops as directed. Raised dough for 45 min. Brushed with 4th egg mixed with tsp water. Baked as directed. Absolutely wonderful non-fat banana yeast bread. Delicious! Yum. Perfect. Thanks! I will make this again for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RuthGrigsby"},"reviewBody":"This turned out great! I added about 1\/2 tsp cinnamon, 1\/4 tsp nutmeg, 1\/2 tsp vanilla and baked at 375 for 25 min. Subtle banana taste, lightly sweet, and excellent texture. So good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JerilynNovak"},"reviewBody":"This bread is DELICIOUS! I made it last night and have already finished off more than half the loaf! Much lighter than traditional banana bread, and I love it! Told all my friends and family that they needed to make this. Seriously, try it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AVIAVALENCIA"},"reviewBody":"In order to proof your yeast just place in the measuring bowl first with 1\/4 cup of warm water, wait 5-10 minutes then proceed with recipe. Also adjust your milk to 1\/2c.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MomNErin"},"reviewBody":"This is so yummy! I was looking for something other than traditional banana bread to use up my over-ripe bananas. I must admit, I was initially skeptical, but I'm now a believer. So good. Moist but not dense. I will certainly be making this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"I did what Avia said to do. My bread turned out perfectly! It was moist and tender. I will make this again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mama Crissie","givenName":"Mama","familyName":"Crissie"},"reviewBody":"Just tried the recipe. Made a few changes since I live in a tropical climate, baking time and temperature changes. Instead of 375, I used 400 for the first 30 minutes, with only the bottom of the oven heating, then for the last 10-20 minutes I added the top rack to heat on both sides of the bread. Also, after heating the milk and melting the butter with the sugar, I added the eggs and the bananas to the milk mixture before mixing with the flour mixture. I also added a teaspoon of cinnamon and a 1\/2 teaspoon of nutmeg. In the end the bread was soft and yummy. I think this could be rolled for a sort of cinnamon rolls, with cream cheese vanilla frosting. ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"knscuba"},"reviewBody":"I made this to use up bananas that I had and for s omething different. Was really happy with the lightness and subtle banana flavor. Will make it again with a few changes that were in other reviews.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"thegospelbaker"},"reviewBody":"I have made this several times, It is very easy to follow and a big hit with my family. I also used it as gifts for close friends and they love it! I have added caradomon spice to it for a subtle backnote. Thanks for a great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JessicaD"},"reviewBody":"I've made this recipe countless times now. I sub 2 cups of whole wheat flour to make it a bit sturdier. I've had success subbing coconut oil, coconut milk, coconut sugar, maple syrup, honey, and molasses. It's good with everything from cinnamon and nutmeg to chocolate chips, shredded coconut, and especially good with the zest of 2-3 limes\/lemons\/orange\/grapefruit. I generally bake these in tins until they reach an internal temp of 190F.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BarbBisson"},"reviewBody":"I have made this recipe a few times over the years, baking for 25 minutes, and enjoy the subtle banana flavour in what looks like a regular artisanal loaf of bread. The only thing I am trying to figure out is a way to proof the yeast a bit - they remain solid little grains while working the dough. Does anyone do anything differently or do you use a fast-rising yeast? I will just have to keep making it again to work on this little thing. :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NatashaWhite"},"reviewBody":"I didn't like this bread at all, although followed the recipe exactly. The bread wasn't baked after 35 minutes, it was raw inside, so I had to wrap it up in foil and keep it in the oven for another hour. Came out all crumbly and I didn't like the texture of it at all. Wouldn't make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mom2lauren"},"reviewBody":"Delicious! I followed as directed. A hit with my family!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"katindahat"},"reviewBody":"Delicious, light, and easy to make. It has just the right amount of sugar. Even satisfied a very picky teenager.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HOGWriter"},"reviewBody":"This makes a wonderful sweetbread that we toasted and had for breakfast with honey butter. The bananas are barely discernible. It has a nice texture without being heavy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"danielleylee"},"reviewBody":"
This bread has just the right amount of sweetness. It is light and has a slight banana flavor. I did use skim milk and used 1 cup of whole wheat flour to add some whole grain goodness and switched the milk to decrease the saturated fat. I think I am going to use some of the leftover bread to make banana french toast with Nutella.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChefForFun"},"reviewBody":"I have made this recipe many times, and it's always delicious even when I vary. I've tried everything: all purpose flour, bread flour, real butter, light butter, 1\/2 butter 1\/2 applesauce, retard the dough in the fridge overnight, etc ... Amazing every single time. I love to make this into 3 French loaves, which turn out so beautiful with the egg wash. It freezes well and is excellent as French toast!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"avonderchek"},"reviewBody":"I sprinkled sugar on the top of it before I baked it and it made it even better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dfausnacht"},"reviewBody":"I found that it did not take nearly as long to bake as the recipe suggested. So, keep a close watch on it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dfausnacht"},"reviewBody":"I found that it did not take nearly as long to bake as the recipe suggested. So, keep a close watch on it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"8330","romance_copy_dek":"Though our two children (now grown; we have one granddaughter) dislike bananas, they've always enjoyed this. It's been a standby since my grandmother shared the recipe before I was married. Cooking is fun for me...but I have to admit I would rather bake than make a meal. 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