This is an unusual yeast bread because most banana bread are leavened with
baking powder. I think this bread is lighter, less sweet, and more flavorful than
typical quick banana bread. It requires more time to rise, but if you are home,
it’s well worth the wait.
1 cup nondairy milk, warm
¼ cup agave nectar
1½ teaspoons active dry yeast
2 ripe bananas
1½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2½ cups white whole wheat flour
¼ teaspoon of sea salt
½ cup chopped walnuts
1. Line a bread pan with parchment paper. Silicone
bread pans work nicely, too.
2. In a medium bowl, whisk together the warm nondairy milk, agave, and yeast.
Let this mixture sit for 10 minutes so the yeast activates.
3. Mash the bananas in a separate bowl (you should have a little over a cup of
banana puree) and mix in the vanilla, cinnamon, and nutmeg. Whisk the banana
mixture into the yeast mixture.
4. Slowly add the flour and salt and mix for 2 minutes. Add the walnuts. The
dough will be very sticky, so kneading is not possible or necessary!
5. Scoop the dough into the prepared bread pan.
6. Cover with plastic wrap and let rise for 90 minutes.
7. While the dough is rising, preheat the oven to 375°F.
8. Uncover the bread and bake for 45 minutes to 1 hour, until an inserted
toothpick comes out clean. Tent with aluminum foil after about 20 minutes to
keep the top from browning too much.
9. Remove from the oven and cool for 15 minutes, then turn out onto a cooling
10. Cool the bread completely before slicing.