Honey Banana Whole Wheat Bread
Here is a recipe that I have adapted from the book that came with my bread machine (Healthy Bread Recipes, Salton/Maxim Housewares, Inc., no year given). It is a yeast bread, with only one banana, so it has just a subtle banana flavor. Great toasted for breakfast - some even like it for peanut butter sandwiches! This is made in a bread machine, but there are directions for conventional baking in the Recipe Notes. Makes a 1 1/2 lb loaf of bread.
  • Difficulty: Easy
  • Category:
Servings: 1 yield(s)
Prep Time: 210 mins
Cook Time: 30 mins
Total Time: 240 mins
Ingredients
  • 1/2 cup warm water
  • 1 tbsp butter
  • 3 tbsp honey
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup whole wheat flour
  • 1 1/2 cup bread flour (1 1/4 - 1 3/4 cups, amount varies)
  • 1 small banana (mashed)
  • 1 1/2 tsp poppy seeds
  • 1 tsp salt
  • 1 1/2 tsp yeast (active dry)
Instructions
  1. In a bread machine pan, add all ingredients in order given. Observe the first mixing and ass a little flour as needed so the dough is not too wet and sticky. Bananas seem to vary a lot in how much moisture they provide. Bake on white bread mode. OR run on dough mode (I usually do it this way); at end of cycle, turn out onto a lightly floured surface, shape into loaf, place in lightly greased (or use cooking spray) loaf pan, cover and let rise about 1 hour.
  2. Bake at 375° about 30 minutes or until lightly browned and loaf sounds hollow when tapped. Remove from pan, cool on rack.
Recipe Notes

Instructions for conventional baking: Use 2 Tbsp of the water to dissolve the yeast, set aside. In a large mixing bowl, add remaining water, butter, honey, egg, vanilla, whole wheat flour, mashed banana and salt. Mix well by hand or on low speed of a mixer. Stir in dissolved yeast and poppy seeds, add enough bread flour to make a smooth, non-sticky dough. Turn out onto lightly floured surface, knead gently until smooth, working in more flour if necessary. Form into ball, place in lightly oiled bowl, turn to oil surfaces, cover and let rise 1 hour in warm place out of drafts. Punch down, let rise again 45-60 minutes. Turn out on a floured surface, shape into loaf, let rise in greased loaf pan until light, about an hour. Bake at 375° about 30 minutes. Cool on rack.