Guys! More bread is always a good thing! This Banana Balloon Bread is awesome. The balloon thing just describes its shape. Nothing too special 🙂 MIP #6 here we go!
The “highly-wasted” ingredient here is the bananas. I’ve seen so many banana bread recipes but very few banana yeast breads. So, here it is, and it definitely is worth those spotty brown bananas.
This recipe is very similar to my Applesauce Yeast Bread just that it is configured to use bananas. Mashed bananas actually have a stickiness compared to applesauce, so I needed to add more water.
The key to this recipe is the texture of the dough. It should be elastic. I described what elastic means in my Applesauce Yeast Bread post but what it’s basically trying to tell you is that the dough should not be sticky at all or dry like cookie dough.
I would totally recommend using super ripe bananas because then you can cut down the amount of sugar you use. It really does depend on what kind of bread you want. It you a dessert bread, you can use ripe bananas and the amount of sugar I wrote below. If you want more of a plain/universal bread, feel free to cut the sugar down.
The thing I like most about the bread is how long it keeps. I kept mine in my oven (since it is airtight) for over a week. The only bad thing is that it will dry out slightly. To reheat this bread, I like to slice it and put in a pay (without oil) with the lid on. This steams and toasts the bread at the same time. You could also pat the crust with water and then bake it until the crust re-crisps.
5 Word Summary:
If you like fluffy bread, check these recipes out:
Banana Balloon Bread
So this bread is really easy to make and is one of my most favorite ways to use up overripe bananas. This is also vegan, dairy-free, and nut-free.
- 1 cup lukewarm water
- 2 tsp yeast (instant or active dry)
- 2 ripe mashed bananas
- 3 tbsp neutral oil 1
- 4 flax eggs (4 tbsp ground flaxseed + 12 tbsp water)
- 3 cups bread flour
- 2 cups all purpose flour
- 1/4 cup granulated sugar 2
In the bowl of an electric mixer or just large bowl, combine the water and yeast. Allow to proof.
Then add the rest of the ingredients. Knead on medium speed for 15 minutes or 20 minutes by hand. The dough should be slightly sticky but should not completely stick to the bowl of your bowl. Add flour and water as necessary.
Allow to proof in a warm place for 1 hour or until doubled in size.
Preheat oven to 350 degrees F. Dump the dough into a parchment lined pan (whatever shape and size pan you want).
Place the bread closer to the bottom of the oven and bake for 45 minutes or until golden brown, when you tap the top it sounds hollow, and a skewer inserted all the way to the bottom comes out clean.
Allow to cool and enjoy!
- I used avocado oil but vegetable, light olive, coconut, canola, etc. all work.
- I used organic cane sugar but white, brown, coconut, etc. all work.