2 pkgs. active dry yeast
5 1/2 to 6 c. sifted all-purpose flour
3/4 c. milk
1/2 c. butter
1/2 c. sugar
1 tsp. salt
2 eggs
2 ripe bananas, mashed (1 c.)

Combine yeast and 2 cups of the flour. Heat together milk, butter, sugar and salt until just warm, stirring occasionally to melt butter. Add to dry ingredients; add eggs and banana. Beat 1/2 minute at low speed of electric mixer, scraping sides of bowl. Beat 3 minutes at high speed.

By hand stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface; knead until smooth, 5 to 8 minutes. Place in lightly greased bowl, turning once. Cover, let rise until double, about 1 hour. Punch down. Cover, let rest 10 minutes.

Divide dough in half. Shape into 2 round loaves; place on greased baking sheets. Make vertical cuts about 1/8 inch deep around each loaf at 3/4 inch intervals. Slightly beat 1 egg white with 1 teaspoon water. Brush over entire surface of loaves. Let rise again until double, 30 to 45 minutes. Bake in 400 degree oven for 30 minutes.