This is banana bread like you've never had it — a yeast-risen take on the classic that gives you the beloved banana flavor with a fluffy, cloud-like texture instead of the dense quick-bread crumb. Ripe bananas add natural sweetness and moisture, while the yeast delivers that tender, pillowy structure more like a brioche. With D'BakerAid handling the yeast activation and proofing, this banana bliss bread comes together easily and turns out beautifully every time.

Under 2 hours

Beginner friendly

1 loaf

3 cups bread flour (375g)
½ cup warm milk (120ml)
2¼ teaspoons instant yeast (1 packet / 7g)
¼ cup sugar (50g)
1 teaspoon salt
2 very ripe bananas, mashed (about 1 cup)
1 large egg
4 tablespoons unsalted butter, softened (60g)
1 teaspoon vanilla extract
½ teaspoon cinnamon (optional)
½ cup chopped walnuts or chocolate chips (optional)

In the D'Yeast 2.5L bowl, combine the warm milk, 1 tablespoon of sugar, and yeast. Stir gently, cover with the lid, and select the yeast activation program on D'BakerAid. Wait for the program to finish — the mixture should look foamy.

In the D'Dough 4.5L bowl, combine the flour, remaining sugar, salt, and cinnamon (if using). Add the mashed banana, egg, vanilla, and activated yeast. Mix until a rough dough forms. Add the softened butter and knead for 6–8 minutes until smooth, soft, and slightly tacky. Fold in the walnuts or chocolate chips, if using.

Keep the dough in the D'Dough bowl and cover with the lid. Select the White Dough proofing program on D'BakerAid and let the dough rise until the program is complete and the dough has doubled in size.

Turn the dough onto a lightly floured surface and gently deflate. Shape into a loaf by rolling it tightly from one short end to the other, pinching the seam closed. Place the loaf, seam-side down, into a greased 9×5-inch loaf pan.

Cover the pan with a clean kitchen towel and let the dough rise for 25–35 minutes, or until it has risen just above the rim of the pan.

Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until the top is deeply golden brown and the loaf sounds hollow when tapped. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This bread is delicious plain, toasted with butter, or topped with a drizzle of honey. See the full video tutorial on our YouTube channel.

The riper the bananas, the better the flavor — dark, spotty bananas are ideal. For a swirled variation, spread a thin layer of softened butter mixed with brown sugar and cinnamon over the rolled-out dough before shaping into a loaf.

Sweet, banana bread, yeast bread