3/4 cup milk
1/2 cup butter or margarine
1/2 cup granulated sugar
5 1/4 to 6 cups all-purpose flour
1 package active dry yeast
1 teaspoon salt
3 medium ripe bananas, mashed
1 teaspoon water
In a saucepan, cook and stir milk, butter and sugar over medium heat until butter is melted; cool to 120 to 130 degrees F.
In a mixing bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 4 to 6 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Divide dough in half; shape each into a round loaf. Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.
Beat remaining egg with water; brush over the loaves. Bake at 375 degrees F for 30 to 35 minutes or until golden brown.
Yields 2 loaves.