Yeasted Banana Sandwich Bread

star rating (38) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: One 1 pound loaf

Recipe photo

A twist on classic white sandwich bread, this loaf features fresh bananas for a slightly sweeter slice. Excellent with peanut butter, honey or jam, the bread is also delicious with turkey, ham, and curries. French toast made with this loaf is sublime topped with warm maple syrup and diced pecans. We've known folks to eat it for breakfast, lunch, and dinner; all in the same day!

Yeasted Banana Sandwich Bread

star rating (38) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: One 1 pound loaf
Published: 08/12/2011


Tips from our bakers

  • No instant yeast? You can use an equal amount of active dry yeast instead. For best results proof it in 2 tablespoons of the lukewarm milk for 10 minutes before beginning the rest of the recipe.
  • Can you bake the bread start to finish in the bread machine? Absolutely! Choose the Basic setting with medium crust.
  • We've found that bread flour gives great structure to this bread. If you use all-purpose flour, consider adding a tablespoon of vital wheat gluten to the dough for improved strength.


see this recipe's blog »

1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough, by hand (10 minutes) or by mixer (5 minutes) until it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour.

2) To make dough in your bread machine: Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the first kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.

3) Transfer the dough to a lightly oiled work surface, and shape it into a log. Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it is full and rounded.

4) Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.


1 234  All  
  • star rating 04/11/2015
  • TerriSue from Mid Cities, Texas
  • This is one of the first recipes I go to when my farmers market puts out a bag of bananas that are getting too ripe to sell, at a rock bottom price. I will make a double recipe and turn the second loaf into a savory curry bread pudding.... fantastic. The reason I don't give the recipe 5 stars is because the liquid measurement is way to much. Since I know this, I always start with half and that is usually all I need. After looking at the comments today I'm surprised KA hasn't addressed this issue and redone the recipe. If you have to add flour you will lose the banana flavor that is so great in this bread. I always add 1 cup per recipe of white whole wheat flour. I don't keep bread flour on hand so I add the suggested gluten. I also never use fresh milk in my bread after discovering KA's Baker's Special Dry Milk. I just sub 1/4 cup of it for every cup of milk. I love this milk. It really does give you a superior loaf. With the WW flour and the additional dry ingredients you would think I would need the entire amount of liquid but as I said I just start out with half. Whenever I make bread I always add the liquid last even though it is usually the first ingredient listed. I have found in my years of baking that it is the liquid that is the variable not the flour.
  • star rating 04/01/2015
  • Mary Ellen/Whisk Together from St. Louis MO
  • I am giving 4 stars because the liquid is way too high. I had to add quite a bit more flour and it was very frustrating. The end result was awesome though. Perfect loaf. Once you add more flour.... or if I had decreased the milk to 3/4 of a cup that might help, too.
  • star rating 01/01/2015
  • janeholan from KAF Community
  • I made this bread for the first time yesterday and just had a slice toasted for is excellent! I made the recipe just as directed, and added just a bit more flour to knead (I did it all by hand...baking bread is my 'therapy'!) I disagree with the comments that too much liquid is in the recipe. The bread came out so light and sweet, it was great! I might add golden raisins next time. My mom made Czech bread called hoska, and hers always came sweet & light like this, as she kept the consistency very moist as well.
  • star rating 08/14/2014
  • member @troop593 from KAF Community
  • my family loves this recipe. if i sub 1 cup of hi-maize fiber would you suggest any other changes? i normally bake this in my bread machine. thanks
    No other changes should be required, but feel free to call our Baker's Hotline if you have any issues. 855 371 2253 Jon@KAF
  • star rating 07/22/2014
  • Heather from PA
  • I'm giving 4 stars because I feel the recipe should be updated to suggest a range of liquid. Based on all the reviews (here and on the blog) I think most people did what I did, against better judgement used a full cup of liquid and had to add a lot more flour. I called the Baker's Hotline and Jon advised starting with 3/4 liquid. Dough turned out perfect! Also, if using a frozen banana, bring to room temp first. This bread tastes great, and smells SO good!
  • star rating 01/22/2014
  • bettyisahomemaker from KAF Community
  • Typing this between bites of a peanut butter and jelly sandwich made with this bread! Like others, I used 6.5 oz WWW and 6.5 oz bread flour, but when I switched from paddle to hook attachment on my mixer, the dough became so soupy that I added probably another 3-4 oz of bread flour. The finished loaf is tasty, but so soft that it nearly fell apart while spreading on peanut butter. Next time I will add even more flour, plus some bread improver. I might also try swapping the milk with water, to decrease the tenderness.
  • star rating 01/13/2014
  • Sharon from Glasgow
  • My loaf came out perfectly - no complaints there - but the taste was pretty disappointing. Too sweet for a sandwich, not sweet enough for a coffee cake. Just a waste of a good banana.
  • star rating 12/14/2013
  • Strong arm from KAF Community
  • I am most definitely a novice yeasted bread baker and this one is easy as it can be and delicious! My sister-in-law made a version of this from a vegan cookbook and I searched online and found this one. Ironically I subbed coconut oil for the butter (because I like to do that), and used water instead of milk (because I flaked and only half read the ingredient), and used sourgum instead of honey (out of honey), and wound up with a vegan take on this recipe due to serendipity. I made a double batch because I had two bananas and it was so good that I'm on my third double batch in a month and a half. This is a really shaggy dough, even after kneading, IMO, and I've added from 1 to 1 & 1/2 cups of flour in kneading these double batches. It might be able to absorb more, but in the time that it takes me to prep my rising bowls the dough rests and is pliable and beautiful prior to first rise but still slightly sticky. Between rises it becomes perfect. We've made the best grilled cheeses, ham and cheese, French toast and even croutons with this bread. We officially don't buy bread anymore! Can't wait to try a new recipe. The second time I followed the recipe to a tee and it was just as good. This time I'm using half whole wheat flour. Can't wait for the results!
    You're so right to use up to half or 50% white whole wheat flour in this recipe. Going beyond that proportion or amount will require using a recipe written just for whole wheat flour. Enjoy the journey - happy baking! Irene@KAF
  • star rating 10/14/2013
  • JuliN from KAF Community
  • This just didn't work for me. I always read reviews so I was prepared for the soupiness of the batter. I started with the original amount of flour, and later added nearly 1/4 cup additional (I used hi-maize for the additional because I wanted more fiber in the final product) It initially looked like a beautiful dough, and it seemed to rise slowly in my bread machine, and then suddenly it took off! As it baked it fell in the middle, and when we finally cut it, it had the consistency of English Muffin Bread. It tasted ok, lacked any sweetness or banana taste, but it was just a very ugly loaf with no special taste. I ended up feeding the rest of the loaf to the birds.
    I am sorry this recipe was a bit of a disappointment in appearance and flavor. It sounds as if the bread may have over risen causing it to collapse during the bake. Sometimes, I prefer to mix and knead in the bread machine and rise and bake in my own pans and bake in my own oven. You loose the convenience of having the bread machine do it all, but gain the control of rising and baking times. Bananas that are a little over-ripe will yield the best flavor. Thank you for trying the recipe! Elisabeth
  • 10/09/2013
  • JuliN from KAF Community
  • This is not a rating, it's a question -- my husband really likes the recipe for All-American Ham & Cheese Roll-up (this site) Banana is a favorite for him, as he really likes slightly, not overpowering, sweet. I saw that several people commented that this is good with turkey fillings, I usually do a ham/turkey/swiss filling when I make the roll-up. Could this be used instead? Would I have to modify? If so, how would I do that? Thank you!
    Both yeast bread recipes use 3 cups flour, so make the yeasted banana dough as written. Roll it into a 12 X 18" rectangle, then follow the All American directions for filling with your ingredient variations and baking. Enjoy the journey! Irene@KAF Juli
1 234  All  

Related recipes