Yeasted Eggless Banana Sandwich Bread

Its been a while i baked a bread at home, summer vacation and few more personnal stuffs kept me away from baking. After two month's break to few baking events finally am kick starting my baking. Usually we make banana bread as quick bread using baking powder but today's bread goes for yeast. Actually this bread tastes mildly sweet and you can make excellent peanut butter sandwich and not to forget you can make fabulous french toast too. If you dont have sweet tooth, you can still make savoury sandwiches with different savoury stuffing or else serve this bread simply with different curries or gravies.I prepared this sandwich bread simply with bananas, you have numerous choice to flavor this bread with different fruits, or else with different spices like cardamom, cinnamon etc. To make this sandwich bread more interesting, you can still add chocolate chips, nuts and many more spreads or syrups like caramel, nutella etc.

This sandwich bread goes for basic ingredients and trust me this bread came out extremely awesome and very much spongy with a distinct banana aroma. Since honey is used in this bread, this bread tastes very much mild in sweet and you can make beautiful sandwiches out of this bread. We enjoyed thoroughly this bread with nutella topped with pan roasted apple chunks. I simply followed the original recipe and the bread came out prefectly with beautiful crust and very spongy crumb.This banana bread goes to this month's  We Knead to Bake, monthly event by Aparna, My Diverse Kitchen.

Recipe Source: King Arthur Flour

2cups Whole wheat flour

1cup All purpose flour

25grms Butter

1tbsp Honey

2tsp Instant yeast

2nos Medium sized banana (cut as small chunks)

1tsp Salt

1cup Luke warm milk

Take the flours, butter, honey yeast ,banana chunks in a mixing bowl, mix everything well except the milk.

Gradually add the milk and knead everything as a shaggy dough, transfer the dough to a floured surface and knead everything slowly until the dough turns soft and elastic.

Shape the dough as a ball and place it in an oiled bowl and let it sit in a warm place for 2 hours until the dough double the volume.

Gently flat the dough and roll it as a log and drop gently to a greased loaf tin, cover it loosely and let it sit again for an hour.

Preheat the oven to 350F, meanwhile brush the top of the bread with milk.

Bake the bread for 40-45minutes until the top of the bread turns golden brown and sounds hollow when tapped.

Let the bread cool completely before slicing.