Please try to ignore that little dent in the top of the loaf where I tried to flick it for that “hollow” sound and just flicked the hell out of it. Please try to ignore the fact that I can easily take down a loaf of bread in a single lady household. Please make this as soon as you possibly can.
You see, I like to slice a homemade loaf, and package it up in two-slice bags for easy breezy toasting right out of the freezer. I’m going to be honest though… this bread never made it to the freezer. It made it straight to my toaster. Sometimes I’d top it with MORE peanut butter and MORE banana and obvz honey. Sometimes I’d top it with butter, honey, and sea salt. No matter what, I love it. And now I can’t stop thinking about making it again with strict french toast intentions.
P.S. Peace out, Detroit! San Francisco, I’m coming for you! (For the weekend, at least!)
Peanut Butter and Banana Yeast Bread (makes 1 loaf)
Recipe adapted from Serious Eats
- 1 cup warm tap water
- 2 1/4 t active dry yeast
- 1 T brown sugar
- 1 cup whole wheat flour
- 1 cup bread flour (+ more as needed)
- heaping 1/4 cup creamy peanut butter
- 1 small banana, mashed
- 1 t salt
- Whisk the water, yeast, and sugar together. Set aside for 10 minutes, or until foamy. Meanwhile mix the remaining ingredients in the bowl of your stand mixer. Add yeast mixture and knead with the dough hook until the bowl is clean. If the dough is sticky, add more flour a tablespoon at a time until well-mixed, pliable, and lovely.
- Transfer to a medium bowl and cover with a tea towel. Allow to rise for 45-60 minutes. Transfer to a greased bread pan and allow to rise for 30 minutes or until the loaf is just peaking over the sides.
- Meanwhile, preheat oven to 325F. Bake bread for 35-45 minutes or until sounds hollow when tapped and is nice and dark on top. Remove from pan and cool completely. Slice and serve toasted with more peanut butter and bananas or simply butter, honey, and sea salt.
Yay! Click HERE for a printable pdf of the recipe above.