Banana quick breads are always popular as dessert breads, but you can also add bananas to yeast breads. Banana rye yeast bread is the ultimate in healthy breakfast breads and it’s also very versatile. The banana rye loaf can be served warm or cold. It can be sliced and frozen to maintain freshness, and it can be toasted and served with butter and jam. It also makes an unbelievable french toast that kids and adults will want again and again.
Yield: 1 loaf
Prep Time: 2 hours, 30 minutes
Cook Time: 55 minutes
Total Time: 3 hours, 25 minutes
- 3 medium bananas
- 1/2 cup milk, room temperature
- 1/4 cup warm water
- 2-1/4 tsp active dry yeast (1/4 oz. pkg)
- 1 cup rye flour
- 2 tbsp brown sugar, packed
- 1 tbsp vegetable oil
- 1 tsp salt
- 3 cups bread flour, about
- In large bowl, mash a cup’s worth of bananas. Add milk, water, and yeast. Stir. Mix in rye flour, brown sugar, oil, and salt.
- Mix in enough bread flour to make a thick dough that can be kneaded by hand. Turn dough out onto board and knead for 5 minutes. The dough will be sticky. If this bothers you, rub some vegetable oil onto your hands and fingers to prevent the dough from sticking to your hands.
- Put dough in greased bowl and turn dough over in the bowl so that the top is also lightly greased. Cover with clean kitchen towel and let rise for 1 hour and 30 minutes in warm, draft-free place.
- Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Shape dough into loaf and set in greased 5.25 x 9 x 2.75-inch bread pan. Cover loaf and let rise for about 50 minutes or until the dough has risen a little over the edge of the pan.
- Bake at 425 degrees F for 10 minutes, then at 350 degrees F for 45 minutes or until bread sounds hollow when tapped on. Remove bread from pan after it is taken out of oven and let cool before serving. Bread can be eaten as is or with butter and jam. Banana rye yeast bread also tastes great toasted.