Banana Loaf Bread (Sponge Dough Method)



Banana Loaf Bread (Sponge Dough method)



150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
120g Bread flour
60g All purpose flour
15g milk powder
100g mashed banana (preferably very ripe)
3g yeast
20g sugar
4g salt
50g full cream milk (liquid)
30g unsalted butter, softened to room temperature




1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except milk and butter. Knead until a smooth dough forms. If dough is too dry, add a tablespoon of the milk at a time. You may not need to add all. Add butter and continue to knead until dough passes the window pane test.
2. Shape into a ball and allow to rest for 20 minutes.
3. Roll out into about the length of loaf pan, and roll up like a swiss roll. Place this into the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.





  1. Yummy delicious cakes … I will try for sure, thanks for sharing


  2. JJ Sud said

    yummy, aromatic smell.

    Liked by 1 person

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