I love banana bread. But I’m tired of just the same old Banana Bread. So I thought I would it up a little bit and use yeast instead of baking soda and baking powder. Lucky for me, it worked out splendid. So here is the recipe.Its soft and hearty, with a delicious cinnamon swirl great for breakfast or a midngiht snack.Top with PB, nutella (vegan), or jsut some buttery spread.Enjoy

What you need:

• 4 Bananas, very ripe, or frozen then thawed
• 1 package active dry yeast
• 1/4 cup soy milk, warmed
• 3 cups flour (I use a 50/50 AP/Whole Wheat mix)
• 1/2 non-dairy butter, room teperature
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/4 cup dried apricots, chopped
• 1/4 cup dried bing cherries
• 1/4 cup dried figs, chopped
• 1/4 cup shelled pistachios
• 1/4 cup walnuts, chopped
• 3 Parts Brown Sugar
• 2 Parts Cinnamon
• 1 Part Allspice
• 1 Part Cloves
• 1 Part Nutmeg
• 1 Part Cardamom

1. Place peeled bananas in a bowl and microwave on high for roughly three minutes until the liquid has been extracted. Strain bananas.
2. Dissolve yeast in warmed soy milk with a teaspoon of sugar, set aside until foam has doubled in size.
3. In a separate bowl cream together bananas, butter and sugar.
4. To the bowl add the yeast mixture and combine.
5. Add the flour, 1 cup at a time until completely combined.
6. Fold in dried fruit and nuts.
   
7. Knead dough four two minutes then place in a greased bowl an allow to rise for an hour.
8. After rise, place dough on a floured surface and flatten until about 1 inch thick.
   
9. Sprinkle sugar and spice mixture on dough and roll dough up to create a swirl in the loaf.
   
10. Place dough in a loaf pan and place in a warm oven for 30 minutes to proof.
    
11. After proof Pre-Heat oven to 350F, butter the top of the loaf and bake for about 45 minutes until browned on top.
12. Cool on rack and enjoy!