Hawaiian Bread

2 packages dry yeast
1 teaspoon sugar
1 cup warm water
1 cup sliced ripe banana
1/2 cup plus 3 tablespoons pineapple-orange juice concentrate
1/4 cup honey
2 1/2 tablespoons unsalted butter, melted
1 teaspoon vanilla
5 1/4 cups bread flour, divided
1 teaspoon salt
Vegetable cooking spray


Dissolve yeast and 1 teaspoon of sugar in warm water and let stand 5 minutes. Combine banana, 1/2 cup of juice concentrate, honey, vanilla and butter in a blender and process until smooth and set aside.

Combine 2 cups flour and the salt in a large bowl. Add yeast mixture and banana mixture, stirring until well blended. Add 2 3/4 cups flour and stir to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Add enough of the remaining flour to keep the dough from sticking to your hands. Place the dough into a large bowl coated with cooking spray. Cover and set aside to let rise, about 1 1/2 hours or until doubled.

Punch dough down and let rest 5 minutes. Divide dough and form into about 30 small balls on a lightly floured surface. Layer the balls in a 10-inch tube pan (bundt pan), coated with cooking spray; set aside. Drizzle remaining 3 tablespoons juice over dough balls. Cover dough and let rise again until doubled, about 1-1/2 hours.

Uncover dough and bake at 350 degrees for 30 minutes or until loaf sounds hollow when tapped. Let cool in pan 20 minutes, then remove from pan and cool on wire rack.