Whole Wheat Banana Oat Yeast Bread

Over the last few days, I’ve watched my bananas go from a bright yellow, worthy of wearing the leader’s jersey in the Tour de France, to a soft brown, like a tattered and mud-splashed elementary school bus.

Banana bread and banana muffins are always easy options for an overripe bunch.  But banana bread is – let’s be honest – closer to cake than either bread or a trip to the bottom of the food pyramid.  For that reason, I took my overripe bananas and turned them into real banana bread – not the quick kind.  Indeed, if you know me, you know that I often enjoy taking the long and meandering route, passing through several culinary steps and preparation detours over what might have otherwise been a one-step, ten-minute trip, down the intercity highway (see curried couscous).

While this banana bread requires kneading and resting, rather than mixing and pouring, it is real bread with real taste.  It’s delicious and, dare I say it, even good for you.

*While the bananas do not overwhelm, the bread will have a distinct banana flavor to it.  With the exception of a PBJ, this bread will probably not make a great sandwich bread.  On the other hand, it will make a great side or snack.  Simply slice, toast, and spread with butter, jam, or especially even Nutella.

whole wheat banana yeast bread

PREP TIME: 40 minutes
DOWN TIME: 2 hours 30 minutes
COOK TIME: 35 minutes
YIELD: Makes 2 loaves (You can easily freeze the extra loaf)

1 1/2 cups low-fat milk
1 cup old-fashioned rolled oats, plus more for topping
1/2 cup warm water (105-115° F)
2 tablespoons active dry yeast (about three packages)
1/2 cup mild honey
1/4 cup unsalted butter, melted and cooled, plus more for greasing
3 cups whole-wheat flour
2 to 3 cups unbleached, all-purpose flour
1 cup mashed, ripe bananas (about 2 1/2 bananas)
1 tablespoons Kosher salt
Vegetable oil
1 large egg, lightly beaten with 1 tablespoon water


1.  Heat milk in a small saucepan over low heat until hot but not boiling.  Remove the pan from the heat and stir in the oats. Let stand, uncovered, stirring occasionally, until cooled to warm.

2.  In a small bowl, stir together the water, yeast, and 1 teaspoon of honey.  Let stand until foamy, about 5 minutes.  (If the mixture doesn’t foam, you’ll have to discard it and start over with new yeast.)  Stir the yeast mixture, melted butter, and remaining honey into the cooled oatmeal.

3.  In a large mixing bowl, combine the whole-wheat flour, 2 cups unbleached flour, and salt. Add the oat mixture then the bananas, stirring with a wooden spoon until a soft dough forms.  Turn out onto the wet dough onto a well-floured surface.  Knead the dough, with floured hands, until the dough is smooth, soft, and elastic, about 10 minutes (the dough will be slightly sticky).  While you’re kneading, add just enough unbleached flour to keep the dough from sticking to your surface.

4.  Form the dough into a ball and transfer it to a large, oiled mixing bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel.  Let the dough rise at warm room temperature until doubled in bulk, about 60 to 90 minutes.

5.  Lightly butter two loaf pans. Turn the dough out onto a lightly floured surface and knead several times to remove air. Divide the dough in half, and shape each half into a loaf.  Place each loaf in a buttered pan, seam side down, tucking ends gently to fit. Cover the loaf pans loosely with a kitchen towel, and let the dough rise at a warm room temperature until doubled in bulk, about 60 minutes.

6.  Put the oven rack in the middle position and preheat the oven to 375°F. Lightly brush the tops of each loaf with some of the egg wash and sprinkle with oats.  Bake the loaves until they are golden and they sound hollow when tapped on the bottom, about 30 to 35 minutes.  (Remove 1 loaf from pan to test for doneness. Run a knife around the edge of the pan to loosen.)

7.  Remove the bread from the pans and transfer to a rack to cool completely, about 60 minutes.  Slice and serve!  (I’ve found the loaves are easiest to slice when turned on their sides).


9 responses to “Whole Wheat Banana Oat Yeast Bread

  1. This looks great! Oh the couscous — how many menu items did I cook that day while you triple-steamed your couscous?!

  2. That was quite a day in the kitchen!

  3. YUM!!!!! Your bread recipe is one of the best ones I have EVER seen! 😀

  4. Thanks for the ringing endorsement! Glad you like it!

  5. I followed this recipe but it needed to be in the oven for over an hour!! I think my oven may not have the right temperature settings, so I pushed the temp up to “400” for like half an hour because it was taking so long to cook through. I also used quick rise yeast, so that may have affected the outcome. Still tastes great, though! Thanks for the recipe! 🙂

  6. That’s crazy that it took so long! But I’m glad you made it and liked it!

  7. If I wanted more of a banana flavor, could I add more bananas?

  8. Absolutely. It has a nice banana flavor already, though perhaps somewhat subtle. If you add more bananas you may want to reduce the milk by a tablespoon or two.

  9. This recipe was amazing! Made a loaf for a friend with a new baby and one loaf for me and the boyfriend. Wanted a banana bread recipe that was more bread than dessert – this was perfect! Followed the recipe to the T and it turned out perfect! Will definitely make again – thank you!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s