Mashed bananas are the secret to this moist and versatile yeasted sandwich bread. A slightly sweet bread perfect for a peanut butter and jelly sandwich, French toast or as a side for stews, curries and soups. Also, if you are a beginning bread maker, this is an easy bread to make. I use my bread machine to process the dough. If you have one and want to process your dough in it, just follow the manufacturer's instruction for the dough cycle. Then shape as directed below.

This yeasted banana sandwich bread is the bread of choice for We Knead to Bake, a Facebook baking group begun by Aparna of My Diverse Kitchen.

Ingredients

3/4 to 1 cup lukewarm milk

2 cups whole wheat flour

1 cup all purpose flour

1/2 tablespoon Vital wheat gluten (optional) If using bread flour, the gluten isn't necessary

25 gm (2 tablespoons) unsalted butter, room temperature

2 teaspoons instant yeast

1 teaspoon salt

1 tablespoon honey

2 medium sized bananas, mashed (about 1-1/2 cups)

Technique-

Place all ingredients except milk in a large bowl or the bowl of your food processor. Add 3/4 cup of the milk and knead until you have a shaggy dough. Add more milk as necessary to get the consistency.

Knead by hand until you have a soft, smooth and elastic dough that is not sticky. Shape into a ball and place in an oiled bowl. Cover with a cloth and let rise until nearly doubled in volume.

Deflate the dough and shape to fit in a lightly greased 8-1/2"X 4-1" loaf pan. Loosely cover the tin and let rise for about an hour until rounded and almost at the edges of the loaf pan. Brush with a little milk and spring with oats, if desired. Bake at 350°F (180°C) for about 40-50 minutes or until the bread is nicely browned and sounds hollow when tapped.

Let cool completely before slicing. Makes one medium sized loaf.

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