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Yeasted Banana Sandwich Bread

Author: MaryJane Robbins

Yeasted Banana Sandwich Bread Recipe

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!

View step-by-step
directions on our blog

At a glance

One 1 pound loaf


Choose your measure:

  • 7/8 to 1 cup lukewarm milk*
  • 3 1/4 to 3 1/3 cups King Arthur Unbleached Bread Flour*
  • 2 tablespoon butter, room temperature
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 1 medium-sized banana, cut into chunks, about 3/4 cup
  • *Use the greater amount of milk in the winter or when the weather is dry; the lesser amount of milk in summer or when it's humid.
  • *See "tips," below.


  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.
  5. Yield: 1 loaf.