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Jul 12, 2022

Yeasted Banana Sandwich Bread

This yeasted banana sandwich bread is the perfect way to use up ripened banana to slightly sweeten your next loaf of bread. 

Yeasted Banana Sandwich Bread sliced on a cutting board.

When you are making this yeasted banana sandwich bread, you will definitely notice the scent of banana in the dough. However, once you have baked the bread, the banana in the dough adds a faint sweetness, but, unless you know that there is banana in the dough, you'll never know. 

This recipe for yeasted banana bread is really just a white bread that has been sweetened and moistened with bananas. It's actually pretty amazing how the addition of bananas can enhance and sweeten sandwich bread without overly dominating the flavor of the bread. 

Yeasted Banana Sandwich Bread breakfast setting with jam and butter.

Ingredients you will need to make yeasted banana bread:

Warm milk

Bread Flour

Butter - salted or unsalted. 

Instant yeast. If you have active dry yeast, you can use that without altering the recipe. 



Ripe bananas. The recipe calls for about 1 1/2 ripe bananas. 

Yeasted Banana Sandwich Bread crumb shot.

This banana bread is perfect for sandwiches. Use it for chicken salad sandwiches, peanut butter and jelly sandwiches, and egg salad sandwiches. 

It also makes pretty incredible French toast. Just slice it thickly and dip it into an egg, milk, and sugar mixture and fry it up in melted butter. 

Top it with more butter and warm maple syrup for one of the best breakfasts ever. 

Or.... go ahead and made an Elvis sandwich with peanut butter, banana, and bacon!

Yeasted Banana Sandwich Bread unsliced, side view.

Tips for Making Yeasted Banana Bread:

Make sure that the banana is very ripe so it is soft and will blend into the dough. You may notice little bits of banana in the dough. That's okay. They will bake right into the bread and you won't be able to see them once the loaf has baked. 

To measure the banana, I strongly recommend using a kitchen scale. I ended up adding about a 1 1/2 medium bananas to my dough. 

The dough will be kind of sticky and pretty loose. I added a couple of extra tablespoons of flour to bring the dough together, but it wasn't that easy to shape. To get a rounded top, after placing the dough in the refrigerator, I tightened the dough by sliding an oiled dough scraper down the sides once the dough was in the pan. 

Yeasted Banana Sandwich Bread dough in a bread pan.

This is a very soft dough, so watch it closely as it rises so you don't overproof it. It should crest the pan by about an inch in the center and will continue to rise once you place it in the heated oven. 

Also, check the loaf after it has baked for about 25 minutes to see if it may over brown on top. You can tent the baking bread with foil after it has browned enough so that it doesn't burn. 

Yeasted Banana Sandwich Bread in a bread pan.

Welcome to this month's Bread Bakers. Our theme this month, chosen by Stacy of Food Lust People Love, is variations on banana bread. Check out everyone's creations. 

Bread Bakers logo

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Be sure to follow our Pinterest board

Yeasted Banana Sandwich Bread sliced on a board.

Yeasted Banana Bread Recipe Variations:

You could add raisins, dried cranberries, or dried blueberries to the dough. 

You could also create a cinnamon swirl in the middle as you would with cinnamon raisin bread

Form the dough into rolls for dinner or sandwiches. 

Yeasted Banana Sandwich Bread with jam and butter setting.

This recipe was adapted from King Arthur Baking

Yeasted Banana Sandwich Bread

Yeasted Banana Sandwich Bread
Yield: 16 slices
Author: Karen's Kitchen Stories
Prep time: 20 MinCook time: 40 MinInactive time: 1 H & 30 MTotal time: 2 H & 30 M
This yeasted banana sandwich bread is the perfect way to use up ripened banana to slightly sweeten your next loaf of bread.


  • 198 to 227 grams (7/8 to 1 cup) lukewarm milk (about 100 degrees F)
  • 390 to 400 grams (3 1/4 to 3 1/3 cups) unbleached bread flour
  • 2 tablespoons butter (salted or unsalted) butter, softened
  • 2 1/4 teaspoons instant yeast
  • 6 grams (1 teaspoon table) salt
  • 43 grams (2 tablespoons) honey
  • 142 grams (3/4 cup) chopped ripe banana


  1. In the bowl of a stand mixer, combine all of the ingredients. Stir them together with a wooden spoon or dough whisk and then mix with the dough hook on second speed for 5 minutes, adjusting the flour and/or water. The dough will be fairly sticky. You can also knead it by hand for 10 minutes
  2. Let the dough rise in an oiled bowl until doubled, about an hour.
  3. Heat the oven to 350 degrees F. On a lightly floured work surface, shape the dough into a log and place it into an oiled 4 1/2 inch by 8 1/2 inch loaf pan. Cover with oiled plastic wrap and let rise until it crests about 1 inch (in the middle) over the top of the pan, about 30 minutes to an hour.
  4. Bake the loaf for 35 to 40 minutes, until it reaches an internal temperature of 190 degrees F. If the top of the loaf begins to brown too much, tent it with foil to finish the bake.
  5. Remove the loaf from the pan and cool completely on a wire rack.

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Would you like to comment?

  1. Banana Sandwich Bread!!!! Pass the PB&J please.

  2. What a gorgeous loaf, Karen! Hard to believe that the banana didn't make the crumb more speckled but seeing is indeed believing. I'll bet this is beautiful toasted as well!

  3. That is amazing, look at that gorgeous crumb! Never would have thought there was banana in there.

    1. Lol, oops, commenting must have updated, didn't mean to choose anonymous!

  4. This looks fabulous, Karen. And isn't it surprising that the banana flavour doesn't take over? A while back (2008!!) I made banana dough cinnamon buns that were really delicious and didn't taste of bananas at all. (The recipe I followed is here:

    1. It's kind of amazing, although if you can add pumpkin or sweet potato, why not banana, right? Thanks Elizabeth!

  5. Prefect breakfast bread to slather with cheese or butter!

  6. WOW! Such a lovely bread with amazing texture and flavor! You are bread queen! I am going to try this bread real quick and we would love to have PB&J sandwich in this bread! YUM!

  7. I tried this with the minimal milk and maximum flour. It was very soft so I added some wholemeal flour, oats, and wheatgerm, hoping it would soak up some moisture. I also added sultanas. It turned out well enough (i.e., it rose), and t's nice so will be good for breakfast this week. It's a nice change from quick-loaf-style banana bread and banana cake and I'm sure it'll be better next time I make it.

  8. Wish you had a whole wheat version of this recipe!!!


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