Banana Bread (Yeast Risen)
photo by Lunaspirit
- Ready In:
- 2hrs 25mins
- Ingredients:
- 12
- Yields:
-
2 8x4inch breads
ingredients
- 4 3⁄4 cups all-purpose flour, divided
- 3⁄4 cup sugar, divided
- 1 teaspoon salt
- 1 1⁄2 tablespoons dry yeast
- 1⁄3 cup evaporated milk, undiluted
- 1⁄3 cup water
- 1⁄3 cup margarine or 1/3 cup butter
- 2 eggs, room temperature
- 1 cup banana, mashed
- 1⁄2 cup chopped pecans
- 2 teaspoons cinnamon
- 2 tablespoons butter or 2 tablespoons margarine, melted
directions
- Set oven to 375 degrees.
- Grease 2 (8-1/2 x 4-1/2-inch) loaf pans.
- In a large bowl, mix together 1-1/4 cups flour, with 1/2 cup sugar, salt and undissolved yeast.
- Heat the evaporated milk, water and margarine OR butter to 120F-130F (the margarine need NOT melt).
- Add to dry ingredients; beat for 2 minutes at medium speed of mixer.
- Add in eggs, banana and 1 cup of flour; beat at high speed for 2 minutes.
- Stir in the chopped pecans, and enough remaining flour to make a stiff dough.
- Knead for 8-10 minutes.
- Set in a greased bowl; grease the top of dough lightly, cover bowl with plastic wrap; let rise until doubled in size (about 1 hour).
- Punch down dough; divide in half; shape into loaves.
- Place the dough into prepared baking loaf pans; cover, let rise until doubled, (about 1 hour).
- In the meantime, mix the remaining sugar and cinnamon.
- When the loaves are doubled in size, remove the plastic wrap, brush lightly with melted butter and top with the sugar mixture.
- Bake for 25-35 minutes.
- Cool.
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Reviews
-
This has to be one of my all time fav banana breads, not just because I Love working with yeast - but the wonderful mild banana flavor mixed with the tang of the yeast just goes together. It didn't raise like I expected it too, but did in the oven. I followed the recipe to the letter and the cinnamon, sugar topping just added that extra excitment I couldn't wait to have a piece still warm from the oven and now can't wait to share it with family.
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