Old Fashioned Yeasted Banana Nut Bread: A Chewy Slice of Nostalgia

I remember the first time I truly understood what “bread” meant in the context of banana bread. It wasn’t the quick bread my mother whipped up in minutes, dense and cake-like, but a loaf discovered on a culinary adventure through the internet, a true “yeasted” marvel that promised a chewy, authentic bread texture. The anticipation of that slightly tangy, deeply comforting flavor, married with the nutty crunch of walnuts, is a memory etched in my mind. It was the kind of bread that felt like a hug, perfect for a chilly morning or a satisfying afternoon snack. This recipe is my homage to that discovery, a gateway to a more traditional, wonderfully textured banana bread experience, a loaf that truly stands on its own as a bread, not just a sweet treat.

Recipe Overview

• Prep Time: 30 minutes (plus 2-3 hours rising time)
• Cook Time: 25 minutes
• Total Time: Approximately 3 hours 30 minutes
• Servings: 12-16 slices
• Yields: 2 loaves
• Dietary Type: Contains Gluten, Dairy, Eggs (inherent in Buttermilk)

Ingredients

This recipe calls for a few key players that contribute to its unique texture and flavor. Ripe bananas are essential for sweetness and moisture, while the combination of whole wheat and bread flour provides that satisfying chew.

• 5 large, very ripe bananas (the riper, the sweeter and more flavorful)
• 1/2 cup buttermilk (at room temperature)
• 3/4 cup granulated sugar
• 2 cups whole wheat flour
• 4 to 5 cups bread flour (you’ll use this to achieve the right dough consistency)
• 2 teaspoons salt
• 1 tablespoon ground cinnamon
• 1 packet (7g) instant yeast (approximately 2 teaspoons)
• 1 cup chopped walnuts (optional, but highly recommended for texture and flavor)

Equipment Needed

To bring this yeasted banana nut bread to life, you’ll want to have the following on hand:

• Stand mixer with a dough hook (highly recommended for kneading)
• Medium bowl (for mashing bananas)
• Another bowl (for mixing dry ingredients)
• Measuring cups and spoons
• Thermometer (for checking banana mixture temperature)
• Large greased bowl (for dough rising)
• Plastic wrap
• Two 9×5-inch loaf pans
• Wire cooling rack

Instructions

Crafting this yeasted banana nut bread is a journey that rewards patience with incredible flavor and texture. Follow these steps carefully for a perfect loaf every time.

1. Prepare the Banana Mixture: In a medium bowl, mash the ripe bananas until they are mostly smooth with a few small lumps remaining for character. Stir in the buttermilk.
2. Warm the Banana Mixture: Gently heat the banana and buttermilk mixture to between 100 and 110 degrees Fahrenheit. This temperature is crucial for activating the yeast without killing it. You can do this in a small saucepan over low heat, stirring constantly, or in a microwave-safe bowl in 15-second intervals, checking the temperature each time.
3. Combine Dry Ingredients: In a separate, large bowl, whisk together the granulated sugar, whole wheat flour, 4 cups of the bread flour, salt, and cinnamon.
4. Combine Wet and Dry Ingredients: Transfer the warmed banana concoction to the bowl of your stand mixer. Add the instant yeast and stir it into the banana mixture.
5. Mix the Dough: Add the dry flour mixture to the banana and yeast mixture in the stand mixer.
6. Knead the Dough: Attach the dough hook to your stand mixer and mix the ingredients together on low speed until they just start to come together. Gradually increase the speed to medium-low and continue kneading. As the dough develops, it will become softer and less sticky. Add more bread flour, a tablespoon at a time, only as needed, until you achieve a soft, barely sticky bread dough.
7. Develop the Gluten: Continue kneading for at least five minutes after the dough has reached its soft, slightly sticky consistency, or until the gluten is well-formed. The dough should be elastic and smooth. If kneading by hand, this will take considerably longer.
8. First Rise: Grease a large bowl and transfer the kneaded dough to it, turning to coat all sides. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until it has doubled in size. This can take anywhere from 1 to 2 hours, depending on the ambient temperature.
9. Deflate and Shape: Once the dough has doubled, gently deflate it by punching it down. Turn the dough out onto a lightly floured surface and form it into two equal loaves.
10. Prepare Loaf Pans: Grease and flour two 9×5-inch bread pans. This will prevent the bread from sticking.
11. Second Rise: Place one loaf of dough into each prepared bread pan. Cover the pans loosely with plastic wrap. Let the dough rise again until it has doubled in size. This second rise will take approximately 45 minutes to 1 hour.
12. Preheat Oven: While the dough is on its second rise, preheat your oven to 350 degrees Fahrenheit. Ensure the oven rack is in the center position.
13. Bake the Bread: Once the dough has doubled in the pans, remove the plastic wrap and place the pans in the preheated oven. Bake for 25 minutes, or until the loaves are golden brown on top and sound hollow when tapped on the bottom. The internal temperature of the bread should register 190 degrees Fahrenheit or higher when checked with an instant-read thermometer.
14. Cool the Bread: Immediately turn the baked loaves out of the pans onto a wire cooling rack to cool completely. Allowing the bread to cool in the pans can lead to a soggy bottom.

Expert Tips & Tricks

To elevate your Old Fashioned Yeasted Banana Nut Bread from good to spectacular, consider these professional insights:

• Banana Ripeness is Key: Don’t be tempted to use bananas that are just yellow. The blacker and spottier, the better! They provide natural sweetness and a more intense banana flavor that is essential for this bread.
• Gentle Handling: Yeasted doughs, especially those with added moisture from bananas, can be delicate. Avoid over-kneading once the dough is soft and sticky, and handle it gently when shaping to preserve the air bubbles developed during rising.
• The Importance of Temperature: Yeast is a living organism. Too cold, and it won’t activate properly, resulting in a dense loaf. Too hot, and you’ll kill it. The 100-110°F range for the banana mixture is your sweet spot.
• Don’t Skimp on the Rise: Patience is a baker’s virtue! Allowing the dough to double in size during both rises is crucial for a light and airy crumb. If your kitchen is cool, find a warm spot for it to rise, like a slightly warmed (but turned off) oven.
• Test for Doneness Accurately: While color is a good indicator, the internal temperature is the most reliable way to know your bread is baked through. A thermometer is a baker’s best friend.
• Walnut Toasting (Optional): For an extra layer of flavor and crunch, lightly toast your chopped walnuts in a dry skillet over medium heat for a few minutes until fragrant, then let them cool before adding them to the dough.

Serving & Storage Suggestions

This Old Fashioned Yeasted Banana Nut Bread is a versatile treat. It’s divine served warm, with just a simple slathering of butter, which melts into the slightly chewy crumb. For a more decadent experience, consider it as the base for an incredible stuffed peanut butter banana French toast, where the bread’s sturdy texture truly shines. It also pairs beautifully with a cup of freshly brewed coffee or a glass of cold milk.

Once completely cooled, store your banana nut bread at room temperature, wrapped tightly in plastic wrap or in an airtight container, for up to 3 days. For longer storage, you can freeze it. Wrap individual slices or entire loaves tightly in plastic wrap, then in aluminum foil or a freezer-safe bag. It will keep well in the freezer for up to 3 months. To reheat frozen bread, thaw it at room temperature, or warm slices gently in a toaster or oven.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for this delicious banana nut bread. Please note that these values can vary based on the exact ingredients and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	320-350 kcal	16-18%
Total Fat	8-10 g	10-13%
Saturated Fat	1-2 g	5-10%
Cholesterol	5-10 mg	2-3%
Sodium	300-350 mg	13-15%
Total Carbohydrate	55-60 g	20-22%
Dietary Fiber	4-5 g	16-20%
Total Sugars	20-25 g	40-50%
Protein	6-8 g	12-16%

Note: Values are approximate and may vary.

Variations & Substitutions

While this recipe is wonderful as is, feel free to experiment with these variations:

• Nut-Free: Omit the walnuts entirely or substitute them with sunflower seeds for a similar crunch.
• Spice it Up: Add a pinch of nutmeg or cardamom along with the cinnamon for added complexity.
• Chocolate Lover’s Dream: Fold in about 1/2 cup of chocolate chips (dark, milk, or semi-sweet) along with the walnuts.
• Glazed Delight: Whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until you achieve a pourable glaze. Drizzle over cooled bread.

FAQs

Q: Why is this banana bread yeasted and not a quick bread?
A: Yeasted banana bread uses yeast as a leavening agent, similar to traditional bread, which gives it a chewier texture and a more complex, bread-like crumb compared to the cake-like texture of quick breads made with baking soda or powder.

Q: My bananas aren’t very ripe. Can I still make this bread?
A: While it’s highly recommended to use very ripe bananas for sweetness and flavor, you can try to compensate with a little extra sugar. However, the texture and depth of flavor will be significantly impacted.

Q: Can I use all whole wheat flour?
A: You can use all whole wheat flour, but the resulting bread will be denser. For the best chewy texture, sticking to the specified combination of whole wheat and bread flour is ideal.

Q: How do I know if my yeast is still active?
A: If you’re unsure about your yeast’s freshness, you can “proof” it. Dissolve the yeast in a small amount of the warm liquid (buttermilk in this case) with a pinch of sugar. Let it sit for 5-10 minutes. If it becomes foamy and bubbly, it’s active and ready to use.

Q: My dough seems too sticky even after adding some flour. What should I do?
A: Doughs with high moisture content, like those with mashed bananas, can be naturally sticky. The key is to add bread flour very gradually, only a tablespoon at a time, until the dough is soft and just barely pulling away from the sides of the bowl. Over-flouring will result in a dry, tough bread.

Final Thoughts

There’s a profound satisfaction in baking with yeast, a process that connects us to generations of bakers who understood the magic of time and simple ingredients. This Old Fashioned Yeasted Banana Nut Bread is more than just a recipe; it’s an invitation to slow down, to savor the aromas that will fill your kitchen, and to enjoy a truly authentic, delightfully chewy slice of comfort. I encourage you to try it, share its warmth with loved ones, and discover for yourself the joy of this classic. It’s perfect alongside a steaming mug of chai or a rich, dark coffee. Happy baking!