Peanut butter, honey, banana sandwiches – one of the greatest sandwich creations to ever grace a lunchbox. Bananas have always been low on my grocery list for a number of reasons spanning from price to ethics to I just don’t really like them when they’re not in bread or cookie form. Lately though, the grocery store around the corner has regularly had them on the clearance rack for a grand .49 cents a pound (.69 cents a pound when they’re organic). So hello, banana bread. More specifically, banana sandwich bread. All you have to do is make a peanut butter and honey sandwich and it’s delicious! No bananas to slice or turn brown or have a weird mushy texture (I know, I’m weird. I hate mushy texture…). Instead, you have four loaves of golden brown lofty bread that smells amazing.
Banana Sandwich Bread (4 loaves – very easily frozen or divided down)
1 c cane sugar or 1/2 c honey
4T olive oil
4 T yeast
5 1/2 c unbleached flour
1 c wheat germ
4 T cinnamon
1 T salt
2 T mace
Mash the bananas together with the sugar (or honey), stir in the yeast, olive oil, eggs, cinnamon, mace, and wheat germ and let sit for about an hour.
After an hour of bubbling away, gently stir in the salt. Then begin adding the flour and kneading as you go. You’ll knead for about 10 minutes until the dough gets to a good smooth consistency, only slightly sticky. If you need to add a T of flour or a T of water to get the dough there, then go ahead, but make sure you wait until after you’ve been kneading it for awhile because I promise the consistency changes drastically through the kneading process.
Let the dough rest in an oiled bowl, covered in a clean damp dish towel. It will rise for about an
hour, or until doubled in size.
After it has doubled, punch down the dough and knead for about 5 minutes. Divide the dough into four balls and shape into loaves. I like to make sure that my dough seam is on the bottom where it will rest in the pan – purely aesthetic. Let this rest for about 30 minutes, giving you time to preheat the oven to 325 F. Pop them in the oven for about an hour – check the loaves for doneness by thumping on the top, if they sound hollow they are ready to pull out. I will sometimes start the oven at a higher temperature, say 350 F and then lower it to 325 F halfway through – I get a more substantial crust without burning the bread.
Then there you have it, delicious banana sandwich bread. Slice a piece, pop it in the toaster, then drown it in honey and peanut butter and don’t tell me it isn’t the best thing you’ve ever eaten.