Not quite. Bananas have a lot of sugar, by weight. The Subway bread is something like 8%. Bananas are more like 12-16%.
People are often surprised by the proportions of ingredients in restaurant food anyway. The reason that restaurant food tastes "better" than home cooking is often down to added sugar, salt, and fat.
Given that baker's percentages are given as a percentage of the flour content of an item[0], you could argue that the baker's percentage of sugar in a banana approaches infinity.
2:1 flour to sugar ratio in banana bread and that's not counting the sugar in the bananas. But banana bread is only named bread. It is technically a cake.
I was just looking into recipes of Brioche [0] (French bread, very soft "fluffy" internal structure) and the recipes I've seen use no sugar at all, though could be added. From Wikipedia:
> Brioche dough contains flour, eggs, butter, liquid (milk, water, cream, and sometimes brandy), leavening (yeast or sourdough), salt, and sometimes sugar.
So I guess sugar shouldn't be required to make bread with a very soft internal structure (as mentioned in case of the Japanese Milk Bread).
Challah is one of my favorite breads. I remember my grandma buying it in the morning and giving it to us for breakfast (we were around 8) and having it with only butter. Because it was still hot, butter would start to melt a bit... Mmmmmmm I can still taste it.
I verify the yeast with warm water + honey, then I throw the whole mess into the bread machine and let it mix/wait/punch down/rise etc. Then I take it out of the machine, form the challah, let it rise again on a sheetpan, egg wash, and bake it in the oven.
You can add more yeast for faster rising but since I use a bread machine I don't bother.
You can throw raisins in without affecting the rest of the recipe. Traditionally challah with raisins was for rosh hashana, and was in a circular shape rather than braided, like polish paska.
