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In a small bowl, warm the milk slightly (around 100°F / 38°C) and dissolve the instant yeast in it. Let it sit for 5 minutes until frothy.
Mash the ripe bananas in a large mixing bowl until smooth.
Add the yeast mixture, sugar, and softened butter to the mashed bananas and mix well.
Gradually add the flour and salt, stirring until a sticky dough forms.
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Punch down the dough and shape it into a loaf. Place it into a greased loaf pan.
Cover again and let it rise for another 30-45 minutes until it puffs up.
Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown and a skewer inserted comes out clean.
Remove from the oven and cool on a wire rack before slicing.
Serving and storage tips:
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