The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Banana Light Rye - and banana quick bread

txfarmer's picture

Banana Light Rye - and banana quick bread

Sending this to Yeastspotting.

Index for my blog entries

Banana was on sale, as always, I bought way more than what I need, hence this banana levain bread. The idea came from Shiao-Ping's banana pain au levain, but I used the light rye levain formula I like.

Light Banana Rye

- levain
whole rye, 86g
water, 68g
rye starter (100%), 9g

1. Mix and let rise 12-16hours.

- final dough
bread flour, 510g
salt, 12g
banana, 280g, mashed, about 3
water, 138g
all levain

2. Mix everything, autolyse for 20 to 60min,mix @ medium speed for 3-4 min until gluten starts to develope.
3. Bulk rise at room temp (~75F) for about 2.5hrs. S&F at 30, 60, 90min.
4. Shape into batard, put in basketes smooth side down, put in fridge over night.
5. Next morning take the dough out to finish proofing, about 70min for me. Score.
6. Bake at 450F with steam(either put in preheated cast iron pot and cover with lid, or put dough on preheated baking stone and pour water in another cast iron pan to create steam) for the first 15min, take out the pan with water, keep baking for another 30-35min. Turn off oven and crack the door open a bit, and leave the breads inside for 10min before taking out.

Pretty happy with the scoring.

Crumb is open with noticable banana flavor - it's definitely not a sweet bread, but you would know there's banana in it.

I love how moist the crumb is, yet the crust was still crispy. Shiao-Ping is right, it's heavenly toasted with peanut butter. I think it's yummy with more sliced banana too -- and this way, more banana can be used up.

For the rest of bananas, I made quick bread using this recipe

It uses up both extra bananas and extra sourdough starter, perfect!

Moist, fragrant, soft yet with a bit of bounce, yum.


Janetcook's picture


Both of these breads look great.  I just happen to have a bowl full of bananas that are just about right for a bread recipe so maybe this week I can try these out.  I haven't made a quick bread in awhile and my kids love banana bread.....maybe with added chocolate chunks????

I have made Shiao-Ping's version and yours looks interesting with the rye sour.  I imagine it adds a nice flavor with the bananas.

A question or two.....Right above the leaven figures you have the title - Light Rye with Granola.....I don't see any granola listed in you ingredients.  Is that just the title from which the leaven formula comes from?

Also, in the procedure section, your 1st instruction is to mix everything and autolyze after which you state the salt should be there extra salt?  I am use to following your ww sd formulas where all the ingredients are mixed and that includes the salt....On this one it appears that you hold back on the salt for some reason?  If so, why?

Thanks for the post and recipes!

Take Care,



txfarmer's picture

Both are typo from cut&paste, thanks for pointing them out! Corrected now. :)

Janetcook's picture


Thanks for the explanation.  I was wondering if you had changed your methods for some reason.  I have tried leaving the salt out as many here do but don't find that it makes that much of a difference in the final outcome.  Especially when the dough gets it's long refrigerator it that much longer to absorb the water and is always nice in the morning and the loaves of yours I bake are usually gone faster than most :-)

Take Care,


FlourChild's picture

Lovely breads, and what a beautiful set of photos!

txfarmer's picture


tn gabe's picture
tn gabe

Both you and Shiao-Ping have great posts on here, but to me, I guess you just can't mess with banana bread!

That being said, scoring on the banana-rye and photos are nice to check out as always.

As a side note, KCRW's Good Food had an interesting piece on bananas not too long ago & they keep better in the fridge!

txfarmer's picture

These yeasted banana breads actually are nothing like banana quick breads, two completely different food groups -- both are yummy. ;)

SylviaH's picture

Your bakes are delicious and interesting.  I love banana's in bread and quick breads, muffins, everything : ).  Funny we always seem to have plenty of ripe banana's.  I'm always asking my husband not to get such a large bunch at once..they only go to the freezer.

This week I purchased dried unsweetned banana chip's..thinking they might be interesting in bread...oh wrong,  I hydrated them and they were absolutely wonder they sweeten the chips...hmmm!  



txfarmer's picture

Hmmm, good that you told me about the banana chips. I saw them at the store the other day, was wondering whether I should try them. Guess not!