Whole Wheat Banana Bread

• 1 cup warm water (100u0b0 to 110u0b0)
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup mashed ripe banana
• 2 1/4 cups bread flour (about 10 1/2 ounces), divided
• 1 cup whole wheat flour (about 4 3/4 ounces)
• 1/2 cup soy flour (about 2 ounces)
• 1 1/4 teaspoons salt
• Cooking spray
• 1 teaspoon butter, melted

1. Combine 1 cup warm water and yeast; let stand 5 minutes. Stir in banana.
2. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups bread flour, wheat flour, soy flour, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85u0b0), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Coat top with cooking spray. Cover; let rise in a warm place 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
4. Preheat oven to 400u0b0.
5. Bake at 400u0b0 for 1 hour or until lightly browned on bottom and sounds hollow when tapped. Remove from pan; brush with butter. Cool completely.

warm water, yeast, mashed ripe banana, bread flour, whole wheat flour, soy flour, salt, cooking spray, butter

Taken from www.myrecipes.com/recipe/whole-wheat-banana-bread (may not work)