Anybody out there grow up
watching obsessing over Arthur?
Everyone?! That’s what I thought 🙂
So hopefully the title of this post was a little familiar. If not, let me remind you…
Yeah. You’re welcome.
I GOT A LIBRARY CARD!
Didn’t see that one coming, did ya?
Anyways… what does a baking-crazy girl do with library card?
Once I finally decided on the three I wanted to check out that day (only three at a time… womp womp) I took my treasures home and made a bee-line for the kitchen!
My first attempt was a little kooky, but turned out great!
What’s so weird about that you ask? It was a yeast bread. Yes. A yeast-banana-bread.
This recipe doesn’t have the sweet, dessert-esque flavor of traditional banana bread. The banana flavor is very subtle – but still there nonetheless!
Yeast Banana Bread
By August 14, 2014Published:
- Yield: 1 loaf (12 Servings)
- Prep: 30 mins
- Cook: 60 mins
- Ready In: 1 hr 30 mins
A sweet and light yeast bread that has a subtle banana flavor. Makes the BEST French Toast!
- 2 whole ripe bananas
- 2 1/2 cups bread flour
- 2 cups wheat flour
- 2 TBSP. milk powder
- 2 TBSP. butter
- 2 tsp. salt
- 2 TBSP. honey
- 1 pkg. quick-rise yeast is equal to 2 1/4 tsp.
- 1 cup warm water
- Warm bananas in microwave and mash well.
- Mix water and honey. Add yeast and let proof a few minutes
- Add all remaining ingredients except flours.
- Add flour slowly until a stiff yet elastic dough forms. May need a little more/less depending on weather, etc.
- Knead 6-8 minutes.
- Place dough in a greased bowl, cover and set in a warm place (like a window seal). Let rise 1 hour.
- Punch dough down (it should have risen to about double in size). Place in a greased loaf pan, cover and let rise again. Meanwhile, preheat oven to 350*F.
- After about 30 minutes, uncover bread and place in the pre-heated oven.
- Bake until loaf is golden brown and sounds hollow when tapped. About 1 hour. Let cool before slicing.
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