Prep 35 mins
Cook 4 hrs
This is not your regular banana quick bread. It is a real, chewy, loaf of traditional bread, complete with that wonderful bready texture! This is the first type of banana bread I ever ate actually, and it makes a fantastic stuffed peanut butter banana french toast! Found on the internet while I was pining for some real bready banana bread. Hope you enjoy it!
- 5 large ripe bananas
- 1⁄2 cup buttermilk
- 3⁄4 cup granulated sugar
- 2 cups whole wheat flour
- 4 -5 cups bread flour
- 2 teaspoons salt
- 1 tablespoon cinnamon
- 1 (7 g) packet instant yeast (2 teaspoons)
- 1 cup chopped walnuts
- Mash the bananas in a medium bowl. Stir in the buttermilk. Heat the mixture to 100 to 110 degrees Fahrenheit.
- Mix the granulated sugar, whole wheat flour, four cups of bread flour, salt and cinnamon in another bowl.
- Transfer the banana concoction to the bowl of your stand-type mixer. Add the yeast and stir. Add the flour mixture. With the dough hook, mix the ingredients together. Continue kneading, adding more flour as needed until the you have a soft, barely sticky bread dough. Continue kneading for five minutes or until the gluten is well formed. Remove the dough to a greased large bowl and cover with plastic wrap and let rise until doubled.
- Deflate the dough and form two loaves. Grease and flour two 9 x 5-inch bread pans. Place the dough in the pans and cover with plastic wrap. Let rise until doubled.
- Preheat the oven to 350 degrees. Bake for 25 minutes or until done. The bread will have a brown tone and the interior of the loaf will be at 190 degrees or higher.