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Blogging Marathon# 40: Week 1/ Day 1 Theme: Yeast Breads Dish: Banana Yeasted Sandwich Bread We are back to the regular weeking marathons this month. It has been quite a roller coaster ride exploring the dishes from all the Indian states. So I'm taking a short break from Indian food and decided to bake some yeast breads for the first week of Blogging Marathon# 40. My husband bought me this Bread maker recently. He wanted to buy one a while back, but I was resisting the idea -- didn't want to clutter the kitchen with another appliance. But when it...


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Total time

60 minutes




  • 2 cups bread flour
  • 1 cup Wholewheat Flour (White (or use 3 cups of bread ))
  • 2 tbsps butter (- at room temperature)
  • 1 cup milk (- lukewarm)
  • 2 tsps yeast (Instant)
  • 2 tbsp honey
  • 1 tsp salt
  • 1¾ cups banana (- medium size, mashed, about)


  1. In a large mixing bowl or in the bowl of the stand mixer, combine all the ingredients to form a shaggy dough. Knead for 5 minutes (by mixer) or 10 minutes (by hand) until the dough is smooth and pliable. Place in a lightly greased bowl and allow to rise for 1 hour.
  2. Transfer the dough to a lightly oiled surface and shape it into a log. Place the log into a lightly greased 8½"x4½" loaf pan (I used a 9"x5" loaf pan), cover with plastic wrap or a plastic shower cap and allow to rise for 45 minutes to 1 hour, until it is full and rounded.
  3. Preheat the oven to 350°F.
  4. Bake the bread for 35~40 minutes or until an instant read thermometer inserted into the center of the bread reads 190°F. If the bread appears to be browning too quickly, then tent it with a aluminum foil for the final 10 minutes of baking.
  5. View the recipe instructions at Cook's Hideout

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