Old-Fashioned Yeasted Banana Nut Bread

5 large, ripe bananas
1/2 cup buttermilk
3/4 cup granulated sugar
2 cups whole wheat flour
4-5 cups bread flour
2 teaspoons salt
1 tablespoon cinnamon
1 7-gram packet instant yeast
1 cup chopped walnuts

Mash the bananas in a medium bowl. Stir in the buttermilk. Heat the
mixture to 100 to 110 F. Mix the granulated sugar, whole wheat flour, four
cups of bread flour, salt and cinnamon in another bowl.
Transfer the banana concoction to the bowl of your stand-type mixer. Add
the yeast and stir. Add the flour mixture. With the dough hook, mix the
ingredients together. Continue kneading, adding more flour as needed until
the you have a soft, barely sticky bread dough. Continue kneading for five
minutes or until the gluten is well formed. Remove the dough to a greased
large bowl and cover with plastic wrap and let rise until doubled.
Deflate the dough and form two loaves. Grease and flour two 9 x 5-inch
bread pans. Place the dough in the pans and cover with plastic wrap. Let
rise until doubled.
Preheat the oven to 350 F. Bake for 25 minutes or until done. The bread will
have a brown tone and the interior of the loaf will be at 190 F or higher.

Baker's notes:
1. Depending on the size of the bananas used, you will need to adjust the
amount of flour in the recipe.
2. Allow plenty of time for the bread to rise. It may take a couple hours
to double in volume.
3. The sugar in this recipe will cause the bread to brown more rapidly
than in most recipes. Do not under bake.
4. The sugar and bananas in this recipe seem to make the loaves stick more
aggressively to the pans than most breads. Grease the pans well and dust
them with flour. Non-stick pans help.

Sandy U.

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