Banana Bread Yeast Risen
Discover a delightful twist on a classic favorite with this Banana Bread Yeast Risen recipe, where the comforting sweetness of ripe bananas meets the fluffy, airy texture of a yeast-leavened bread. Unlike traditional quick banana bread, this recipe uses active dry yeast and a warm milk starter, adding a subtle complexity and bakery-quality rise to every slice. Infused with the warm aroma of cinnamon and a hint of vanilla, this loaf strikes the perfect balance between sweet and savory. Ideal as a breakfast treat or a snack, this banana bread is perfectly soft, lightly golden, and irresistibly flavorful. Whether served warm with a pat of butter or toasted to perfection, this yeast-risen banana bread is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 large Bananas (ripe)
- 2.25 teaspoons Active dry yeast
- 0.5 cups Warm milk (110°F/43°C)
- 0.25 cups Granulated sugar
- 0.25 cups Unsalted butter (melted)
- 3.5 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
- 1 large Egg
Instructions
In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir to dissolve and let sit for 5-10 minutes until the mixture is frothy.
In a large mixing bowl, mash the ripe bananas until smooth. Stir in the melted butter, egg, and vanilla extract.
Add the frothy yeast mixture to the banana mixture and mix well.
In a separate bowl, whisk together the all-purpose flour, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is sticky, add a small amount of flour, a tablespoon at a time.
Place the dough in an oiled bowl, turning to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for 1-1.5 hours, or until doubled in size.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the loaf pan with a towel and let the dough rise again for about 30-40 minutes, or until it has slightly risen above the edges of the pan.
Preheat the oven to 350°F (175°C).
Bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 475.8 g | 173% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 107.4 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 297 mg | 23% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
