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AP/WW/Rye Banana Bread

rondayvous's picture

AP/WW/Rye Banana Bread

I use weights for most of my breads, but this one changes every time I make it so ....


Here is a link to the recipe:


Step One: 6 or 7  7 inch Bananas (they don't have to be black, but they should be well speckled and aromatic.

Peel and freeze in a vacuum pack or as air-free as possible in a ziplock bag.


The day before you make the banana bread, take out the bananas and leave them out to melt.



1/2 cup Rye flour

1/2 cup White Whole Wheat

1 cup All-Purpose Flour

1/2 tsp Salt

1 TSP cinnamon

1/2 Tsp Ginger

1 full tsp baking soda


Mix the dry ingredients together with a whisk, making sure that baking soda is not clumped.


IMPORTANT, make sure your sauce pan can handle the juice boiling about 3X the volume you put in the pan.

Pour the Bananas into a strainer over a saucepan. You need to get at least a quarter of a cup of banana juice, the more, the better. Leave the bananas straining for about 20 minutes, turn on the heat under the saucepan to heat up the bananas a bit, then put the bananas in a mixing bowl for another 10 minutes and drain whatever additional juice comes out into the saucepan.

The idea at this point is to reduce the banana juice to a syrup. it takes me about 10 minutes over medium heat to do this.

Once the syrup is done, take off the heat and add 1 Stick of chopped-up frozen butter.

In a clean mixing bowl mix what is left of the Bananas with:

1 TBL malt syrup

3 medium eggs or 2 Jumbo eggs

1 tsp vanilla extract

1/2 cup of chopped walnuts

1/2 cup of dried fruit ( I usually use cranberries)

Once well mixed add the banana/butter mix.


Add the liquid to the dry ingredients, mix well.

Pour batter into a buttered 9" bread pan and bake in a preheated oven @ 350 degrees for about 1hr and 5 minutes.

Let cool for 10 minutes before removing from the pan, let cool another 40 minutes before cutting.