{"id":133930,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/banana-yeast-bread\/"},"modified":"2025-03-31T11:31:33","modified_gmt":"2025-03-31T16:31:33","slug":"banana-yeast-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/banana-yeast-bread\/","title":{"rendered":"Banana Yeast Bread"},"content":{"rendered":"<p>Banana yeast bread offers a new textural experience from your typical cakey banana bread. With a yeasty, spongy loaf and a defined crust, banana yeast bread still holds all that real banana flavor and buttery richness we crave. Cut a slice (toast it, if you&#8217;d like) and load it with toppings like yogurt, honey or peanut butter. There are lots of <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-ripe-bananas\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-ripe-bananas\/\" data-module=\"content engagement\" data-position=\"embedded links\">ways to use up ripe bananas<\/a>, but this is one of our favorites\u2014especially since it makes <em>two<\/em> loaves, not just one!<\/p>\n<h2>Ingredients for Banana Yeast Bread<\/h2>\n<ul>\n<li><strong>Milk:<\/strong> Feel free to use your milk of choice, whether that&#8217;s skim milk, 2% milk, whole milk or a <a href=\"https:\/\/www.tasteofhome.com\/article\/non-dairy-milk-alternatives\/\" data-name=\"www.tasteofhome.com\/article\/non-dairy-milk-alternatives\/\" data-module=\"content engagement\" data-position=\"embedded links\">non-dairy milk alternative<\/a>.<\/li>\n<li><strong>Butter:<\/strong> Any time I\u2019m baking, I like to splurge on one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-name=\"www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-module=\"content engagement\" data-position=\"embedded links\">best butter brands<\/a>\u2014like Plugra or Kerrygold. I think they give much better results, but they&#8217;re not necessary.<\/li>\n<li><strong>Sugar:<\/strong> Sugar sweetens the dough and helps the crust turn nice and brown.<\/li>\n<li><strong>All-purpose flour:<\/strong> You may not have to use all the flour called for in this banana bread with yeast. Factors like the size of the bananas and the humidity level of your kitchen will affect how much flour the dough will need.<\/li>\n<li><strong>Yeast:<\/strong> Make sure to buy active dry yeast, not instant yeast, for this banana yeast bread.<\/li>\n<li><strong>Eggs:<\/strong> Bring two eggs to room temperature; these will go into the dough, and will they blend in better with the ingredients. The third egg can be kept in the fridge.<\/li>\n<li><strong>Bananas:<\/strong> Ripe bananas are best here. If yours aren\u2019t quite there yet, it&#8217;s possible to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-quickly-ripen-bananas\/\" data-name=\"www.tasteofhome.com\/article\/how-to-quickly-ripen-bananas\/\" data-module=\"content engagement\" data-position=\"embedded links\">quickly ripen bananas<\/a> in the oven.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the sugar, butter and milk<\/h3>\n<p>In a large saucepan, cook and stir the milk, butter and sugar over medium heat until the butter is melted. Take the saucepan off the heat and allow the mixture to cool at room temperature to between 120\u00b0 and 130\u00b0F.<\/p>\n<h3>Step 2: Create the dough<\/h3>\n<p>In a large bowl of a stand mixer fitted with a dough hook, combine 2 cups of all-purpose flour, yeast, salt, two eggs, bananas and the milk mixture. Beat everything together on low speed until combined. Turn the speed up to medium and continue beating for three minutes.<\/p>\n<p>Gradually stir in enough of the remaining flour to form a firm dough. You may not use all the flour.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> It\u2019s easier to make the dough in a stand mixer, but you can do it by hand with a little elbow grease.<\/p>\n<h3>Step 3: Knead and let rise<\/h3>\n<p>Turn the dough out onto a floured surface. Knead the dough until it\u2019s smooth and elastic, about four to six minutes. Place the dough in a greased bowl, turning once to grease the top. Cover the bowl with a clean tea towel and let the dough rise in a warm place until it has doubled in size, about 45 minutes.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> After kneading, test to see if the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">bread dough is kneaded enough<\/a> by poking it gently with two fingers. If the indentation stays, keep kneading. If it springs back, you\u2019re good to let it rest and rise.<\/p>\n<h3>Step 4: Divide and rise again<\/h3>\n<p>Using a sharp chef\u2019s knife or bench scraper, divide the dough in half. Shape each half into a round loaf. Place the loaves on a greased baking sheet, then cover them with a clean tea towel and let them rise until they have doubled in size, about 45 minutes. During the last 10 minutes, preheat the oven to 375\u00b0.<\/p>\n<h3>Step 5: Bake<\/h3>\n<p>Using a sharp knife or lame, cut slits in the tops of the loaves. In a small bowl, beat the remaining egg with the water, then brush the egg wash over the loaves. Bake the bread loaves until they\u2019re golden brown, 30 to 35 minutes.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If the loaves are browning too quickly, tent aluminum foil over them.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2128434\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Banana-Yeast-Bread-FT25_8330_EC_0321_3.jpg?fit=700,1024\" alt=\"3\/4th shot of baked loaf of Banana Yeast Bread, displayed on a wooden cutting board; One half of the loaf is sliced, Several slices are laid out beside the loaf, On one slice, a layer of butter is spread generously; In the background, a folded patterned kitchen towel is visible\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add warming flavors:<\/strong> Warm up the banana bread with <a href=\"https:\/\/www.tasteofhome.com\/collection\/fall-spices\/\" data-name=\"www.tasteofhome.com\/collection\/fall-spices\/\" data-module=\"content engagement\" data-position=\"embedded links\">fall spices<\/a> like cinnamon, nutmeg or ginger. They\u2019ll make the bread taste cozy and autumnal. Go light on the nutmeg and ginger as they can pack a punch.<\/li>\n<li><strong>Knead in nuts:<\/strong> Add texture to the bread by including chopped macadamia nuts, walnuts or pecans. Incorporate them while kneading the dough.<\/li>\n<li><strong>Bake in sandwich loaf pans:<\/strong> Instead of two round loaves, feel free to bake the dough in two loaf pans if you prefer that shape.<\/li>\n<\/ul>\n<h2>How to Store Banana Yeast Bread<\/h2>\n<p>Once the bread has cooled to room temperature, store it in a zip-top bag or airtight container. It can be kept at room temperature for up to five days. You could also store it in the fridge to prolong its life, but we don&#8217;t recommend it since the bread will dry out.<\/p>\n<h3>Can you freeze banana yeast bread?<\/h3>\n<p>Yes, you can freeze banana yeast bread. Let it cool completely to room temperature, then cover it tightly in storage wrap. Finally, slide it into a zip-top bag. It can be kept frozen for up to three months. Thaw it on the counter for an hour or two before slicing it and eating it.<\/p>\n<h2>Banana Yeast Bread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2128433\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Banana-Yeast-Bread-FT25_8330_EC_0321_2.jpg?fit=700,1024\" alt=\"overhead shot of Banana Yeast Bread slices displayed on a wooden cutting board; with a small bowl filled with butter and knife is placed over it\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How should you serve banana yeast bread?<\/h3>\n<p>Serve slices of banana yeast bread warm, toasted or at room temperature. Add accoutrements like sliced bananas, yogurt, whipped cream, honey, Nutella or peanut butter.<\/p>\n<h3>Why didn\u2019t my banana yeast bread rise?<\/h3>\n<p>Your banana yeast bread may not have risen for a few reasons. First, check if your yeast is expired. If not, then you may have added the yeast to the warm milk mixture when it was either too hot or too cold. If the milk mixture is too hot, it will kill the yeast. Too cold, and it won\u2019t activate the yeast. The Goldilocks temperature should be somewhere between 120\u00b0 and 130\u00b0.<\/p>\n<h3>Why did my banana yeast bread come out so dry?<\/h3>\n<p>Your banana yeast bread may have turned out dry if all the flour was added at once instead of little by little. It\u2019s important to gradually add the flour because the dough may not need it all. Since bananas are different sizes and the humidity varies by season, every batch of this dough is going to be different, requiring less or more flour. Even if you\u2019ve made this recipe a handful of times, continue gradually adding the flour as you may use more or less than in the past.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Banana yeast bread is spongier than classic cakey banana bread, with a defined crust and plenty of buttery banana flavors.<\/p>\n","protected":false},"author":7061,"featured_media":2128363,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307116,305616,305615,304423,304328,305487,304515,307104,303966,304988,304408,304368,303887,306848,305669,304268,304558,324623,303994,304313,304150,303883,305031,304353],"categories-v2":[308500,310461,309438,310902,310165,310897,310890,308821,308988,308319,308984,308481,310796,308880,310155,308495,308935,308813,308745,308478,309603,310938,259483,308910,309177,308528,308313,309434,308476,308975,309005],"coauthors":[342012],"recommended_recipes":[{"post_title":"Best Ever Banana 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Bread","post_link":"\/recipes\/easy-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Banana-Bread_EXPS_TOHVP24_7423_MF_01_04_EasyBananaBread_2.jpg"},{"post_title":"Apple Banana Bread","post_link":"\/recipes\/i-like-to-eat-apples-and-bananas-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/I-Like-to-Eat-Apples-and-Bananas-Bread_EXPS_TOHcom24_200379_DR_02_23_8b.jpg"},{"post_title":"Pumpkin Banana Bread","post_link":"\/recipes\/pumpkin-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Banana-Bread_EXPS_FT23_30414_JR_0824_5.jpg"},{"post_title":"Pineapple Banana Bread","post_link":"\/recipes\/pineapple-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pineapple-Banana-Bread_EXPS_THVP24_6753_MR_01_03_24_HawaiianBananaBread_2.jpg"},{"post_title":"Sour Cream Banana Bread","post_link":"\/recipes\/sour-cream-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20561_CW10367D37.jpg"},{"post_title":"Peanut Butter Banana Bread","post_link":"\/recipes\/peanut-butter-banana-bread\/","post_image":"\/wp-content\/uploads\/2025\/03\/Peanut-Butter-Banana-Bread_EXPS_FT25_28250_JR_0319_7.jpg"},{"post_title":"Potato Yeast Bread","post_link":"\/recipes\/potato-yeast-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19755_CW10260D33C.jpg"},{"post_title":"Cranberry Banana Bread","post_link":"\/recipes\/cranberry-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41457_SD1440070D35B.jpg"},{"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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Yeast Bread","datePublished":"2018-01-01","dateModified":"2025-03-31","prepTime":"PT25M","cookTime":"PT30M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Banana-Yeast-Bread_EXPS_FT25_8330_EC_0321_1.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Sick of the same old banana bread? Banana yeast bread offers a spongy twist on the familiar cakey crumb.","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","name":"Cook the sugar, butter and milk","text":"In a large saucepan, cook and stir the milk, butter and sugar over medium heat until the butter is melted. Take the saucepan off the heat and allow the mixture to cool at room temperature to between 120\u00b0 and 130\u00b0F."},{"@type":"HowToStep","name":"Create the dough","text":"In a large bowl of a stand mixer fitted with a dough hook, combine 2 cups of all-purpose flour, yeast, salt, two eggs, bananas and the milk mixture. Beat everything together on low speed until combined. Turn the speed up to medium and continue beating for three minutes. Gradually stir in enough of the remaining flour to form a firm dough. You may not use all the flour. Editor\u2019s Tip: It\u2019s easier to make the dough in a stand mixer, but you can do it by hand with a little elbow grease."},{"@type":"HowToStep","name":"Knead and let rise","text":"Turn the dough out onto a floured surface. Knead the dough until it\u2019s smooth and elastic, about four to six minutes. Place the dough in a greased bowl, turning once to grease the top. Cover the bowl with a clean tea towel and let the dough rise in a warm place until it has doubled in size, about 45 minutes. Editor\u2019s Tip: After kneading, test to see if the bread dough is kneaded enough by poking it gently with two fingers. If the indentation stays, keep kneading. If it springs back, you\u2019re good to let it rest and rise."},{"@type":"HowToStep","name":"Divide and rise again","text":"Using a sharp chef\u2019s knife or bench scraper, divide the dough in half. Shape each half into a round loaf. Place the loaves on a greased baking sheet, then cover them with a clean tea towel and let them rise until they have doubled in size, about 45 minutes. During the last 10 minutes, preheat the oven to 375\u00b0."},{"@type":"HowToStep","name":"Bake","text":"Using a sharp knife or lame, cut slits in the tops of the loaves. In a small bowl, beat the remaining egg with the water, then brush the egg wash over the loaves. Bake the bread loaves until they\u2019re golden brown, 30 to 35 minutes. Editor\u2019s Tip: If the loaves are browning too quickly, tent aluminum foil over them.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Banana-Yeast-Bread-FT25_8330_EC_0321_3.jpg?fit=700,1024"}],"recipeYield":"2 loaves (14 pieces each)","author":[{"@type":"Person","name":"Val Goodrich"}],"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":"BlueAnchor"},"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":"OliveBoomerang"},"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":"PurplePumpkin"},"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":"CyanPuzzle"},"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":"2012-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCorn"},"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":"2020-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSword"},"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":"2020-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCoffee"},"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":"2016-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCherries"},"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":"2016-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFan"},"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":"2019-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueLamp"},"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":"2012-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePopcorn"},"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":"2009-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanWheel"},"reviewBody":"<p>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":"OrangeQuill"},"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":"2015-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldLamp"},"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":"2011-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedQuill"},"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":"2015-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCorn"},"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":"2019-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBulb"},"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":"2019-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRocket"},"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":"2013-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSeahorse"},"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":"2011-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedQuill"},"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":"2014-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCandy"},"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}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"8330","romance_copy_dek":"Sick of the same old banana bread? 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