Banana Sandwich Bread

Fruity, lightly spiced and especially good for toast and peanut butter sandwiches.

Author:The Tassajara Bread Book, pg. 42
Yield:1 loaf
Prep time: 03:00
Cook time: 01:00


Initial ingredients
2 1/2 cups water, lukewarm
2 1/2 tbsp. active dry baker's yeast
1/4 cups honey
1 cups dried milk
bananas, mashed
eggs, beaten
2 tbsp. cinnamon
oranges, gated peel only
2 cups unbleached white flour
2 cups whole wheat flour, (more if needed to form sponge)
Additional ingredients
4 tsp. salt
1/4 cups butter
4 cups whole wheat flour
1 cup whole wheat flour, for kneading (approx)


  1. INGREDIENTS> Dissolve yeast and add other "initial" ingredients. Beat for about 100 strokes or 10 minutes in mixer. It will be quite wet, but don't worry. This is the sponge. Let rise for 45 minutes.
  1. INGREDIENTS> Stir in the additional ingredients: 4 tsp. salt, 1/4 c. butter, and 4 c. wheat flour. The dough should be soft, but not sticky. Add more flour if needed. It should have the feel of your ear lobe when you squeeze it.
  1. Let rise for one hour, punch down and let rise for another hour.
  2. Form into loaves and let rise until doubled, about 30 to 45 minutes.
  1. Bake at 350 °F (165 °C) until it sounds hollow sound when thumped, about 1 hour.