I love this Banana Sandwich Bread recipe because it’s like a cross between traditional banana bread (quick bread, sweet bread) and traditional sandwich bread (yeast bread, sliced bread). Using a ripe banana for sweetness not only drives up the moisture but increases the nutritional value (which won’t matter one bit to the child who digs into the upgraded PB and J you just served and can’t remember ever having anything so wonderful).
Check below the recipe for some tips and ideas for making this bread.
This recipe was adapted from The Bread Lover’s Bread Machine Cookbook, page 59
Pin this healthy banana sandwich bread recipe to your favorite boards. Use the pin button on the image below (hover to see it on desktop). This would go great on clean eating boards, bread boards (pun intended), lunch boards, sandwich boards, and more.
Allow time for this bread to rise. The whole grains will slow the rise time, so be patient and let it bulk up. (It could take up to 2 hours.) And, the riper the banana the better here. Look for a banana with “brown sugar spots” on the peel.
Since homemade bread doesn’t have preservatives, it won’t stay fresh long. I suggest baking, cooling, slicing, and freezing it. It will last much longer in the freezer and if it’s pre-sliced you can grab as many slices as you want at a time without thawing the whole loaf.
This bread would be amazing for french toast or even regular toast, but my hands-down favorite way to use this bread is in a peanut butter and jelly sandwich. If you want to cut it into fourths and arrange the quarters like butterfly wings, with celery as the butterfly body, be my guest, but I promise this sandwich is good enough without the gimmicks.