Bermuda Banana Bread

Submitted by PaddyL on January 07, 2008 at 1:41 pm
This is a yeasted banana bread.

1 Tbsp. dried yeast
1 tsp. sugar
1/2 cup lukewarm water
2 overripe bananas
2 eggs
1 cup sugar
1/4 cup oil
1 tsp. salt
1/2 cup scalded milk
4-6 cups flour

Proof the yeast in the lukewarm water and the 1 tsp. sugar.

In a blender or food processor puree the bananas until they are very smooth. Add the 1 cup of sugar and continue to puree. Add the salt, eggs, milk, and oil.

Turn into a mixing bowl, check temperature, and add the proofed yeast. Beat in 2 cups of flour and beat very well. Add enough of the remaining flour to make a soft dough. Turn out and knead 10 minutes, adding additional flour to prevent sticking. (The amount of flour used will vary widely due to variation in the size and moisture content of the bananas.) Place in greased bowl; cover and let rise till double.

Turn out; divide dough into two portions and shape into small loaves. Place in greased tea loaf pans. Let rise till double.

Bake 30 to 35 minutes in preheated 375F oven. Turn out and cool on racks. This bread has a stronger banana flavour when toasted. Excellent for peanut butter sandwiches too.