Peanut butter and banana sandwiches are, by far, my favorite lunch/breakfast in a pinch. The flavor combo cannot be beat, especially if you have that perfectly ripe banana (the first day all the green is gone). I much prefer slightly under ripe bananas to over ripe…unless they are for banana ice cream!
I always get weird looks when I go to the grocery store because I usually pick 1 banana from 4 or so different bunches, all about 1 day riper than the next. That way every day you have a perfectly ripe banana! …. Yes, I know I’m a crazy foodie… but it’s a good idea right?!
By now you may begin to understand my obsession with bananas, so you can only imagine how excited I was to come across this recipe for yeasted banana bread. Before I owned the Spilling the Beans cookbook I used to go to Chapters just to read the recipes in it. I would sit and secretly(or not so secretly) take pictures of all the recipes I couldn’t wait to make, including this one! …. I know, crazy foodie in me coming out again.
This bread is heavenly. You get that delicious, mouth watering, all-consuming smell of freshly baked bread filling your kitchen, and there’s bananas baked right in it!! Toasting it and slathering it in Nutella natural peanut butter just takes it to a whole other level. Plus, it also has beans pureed into the dough to make it an extra satisfying snack that will keep you full longer.
Have I convinced you to make it yet???? … I thought so.
Here’s the recipe…
Yeasted Banana Bread
Source: Spilling the Beans
- 1/4 cup honey
- 2 tbsp butter (organic, grass fed is best!)
- 1 cup rinsed and drained canned white beans (half a 19 oz can)
- 2 large, very ripe bananas
- 1 large egg
- 2 + 1/4 active dry yeast (make sure it’s not passed the best before date!)
- 3 + 1/2 – 4 cups all purpose flour ( I used 1 cup WW )
- 1/2 tsp salt
- 3/4 tsp ground cardamon
- 1 egg lightly beaten with 1 tsp water
- course sugar for sprinkling (optional)
Directions: (they are long but it’s worth it!)
- Turn the oven on to it’s lowest temperature and let it heat for 5 min, and then turn it off
- Melt the honey and butter in a small saucepan; let cool briefly
- Puree the bananas, beans, and honey mixture in a food processor, add the egg and process until smooth
- Transfer to a large bowl, sprinkle the yeast over top and stir well
- Add one cup of flour to the banana mixture and stir until well combined, add another cup of flour, the salt, and the cardamon and mix well. Continue adding flour, when the dough becomes too stiff to stir turn it out onto a clean counter top and knead it. Keep adding flour until the dough is smooth and not as sticky (it will be a little stickier than the standard yeast dough)
- Wash, dry and lightly oil the bowl. Place the dough in the bowl and turn to coat with oil. Cover with a clean, damp tea towel, and let rise in the oven until the dough is doubled in bulk, about 1.5 -2 hours (but check it earlier just in case!)
- When the dough has risen, divide it into 3 equal portions. The dough will deflate a lot by itself but don’t hasten or further that – you want it to stay light.
- With floured hands, form a piece into a long, thin rope (once you have it roughly oblong, hold it up and squish it down vertically – like your trying to squish water out of a rope). You’ll want each piece to be about 15 inch long.
- Braid the ropes together, and carefully transfer the bread to a well buttered baking sheet, tucking the frayed looking ends under
- Preheat the oven to 350 F about 45 min after this point
- Cover the braid with a piece of parchment or oiled plastic wrap and let rise for another 1 – 1.5 hours. The dough should yield softly if you press a finger into it, and the indent should remain
- Brush the egg wash over the bread, then sprinkle generously with course sugar (if using)
- Bake the bread for 40-45 min in the preheated oven, until golden, when gently lifted it should sound hollow when taped on the bottom. The bottom crust will become quite browned.
- Cool on a wire rack
This a great recipe for a lazy Sunday around the house, let me know how it turns out if you make it! I love to hear about your kitchen adventures.