Luke's Recipes
Bread Breakfast

Banana Bread (yeast leavened)

Author
Luke Beukelman
Time
  • Active: 15m0s
  • Inactive: 2h0m0s
  • Total: 2h15m0s

I wanted to make banana bread that was yeast leavened and less cakey than the traditional recipe. What came out was exactly what I was looking for. This recipe is not as sweet as traditional banana bread, and has a subtler banana flabor, but is still obviously banana bread and just as good to snack on.

Recipe

Banana Bread

Ingredients

  • 2C Mashed bananas

    Note: As with most banana bread recipes, I use overripe bananas

  • 480g Hard white spring wheat flour, whole grain
  • 2t Active dry yeast

    Note: In most recipes I mix this with water to active. I just throw it in the dough in this one.

  • 100g Sorghum Syrup

    Note: Most recipies will use brown sugar, I use this instead. You could substitute 80g brown sugar and 20g water.

  • 8g Salt
  • 1/4C Melted butter
  • Active: 15m0s
  • Inactive: 2h0m0s
  • Total: 2h15m0s

Instructions

  1. Add everything together and mix with a wooden spoon until it becomes difficult.
  2. Let the dough rise covered for roughly an hour. It may not appear to rise much due to the low gluten content.
  3. Start preheating the oven to 350 degrees F.
  4. Pour the dough into a loaf pan, I use a Lodge cast iron pan for this.
  5. Place the pan in the oven, bake for 30-45 minutes, or until percieved as baked. It takes longer in a cold cast iron than it would in an aluminum loaf pan.