Description
A deliciously moist and flavorful cinnamon-swirled banana bread that combines the natural sweetness of ripe bananas with warm cinnamon spices, layered within a tender whole wheat and bread flour dough. This yeast-leavened bread offers a delightful twist on classic banana bread with a soft crumb and a beautiful cinnamon swirl.
Ingredients
Scale
Dough:
- 2 cups (255g) bread flour, divided
- 1â…” cups (207g) stone-ground whole wheat flour
- 1 (0.25oz) package (7g) or 2¼ teaspoons Platinum Yeast
- 1½ teaspoons (4.5g) kosher salt
- ¾ cup (180g) warm water (120°F/49°C to 130°F/54°C)
- 2 tablespoons (28g) unsalted butter, melted (divided)
- 2 tablespoons (42g) honey
- ½ cup (114g) mashed ripe banana
Cinnamon Swirl:
- ¼ cup (50g) granulated sugar
- 1½ teaspoons (3g) ground cinnamon
Egg Wash:
- 1 large egg (50g)
- 1 tablespoon (15g) water
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer, whisk together 1¼ cups (159g) of the bread flour, whole wheat flour, yeast, and kosher salt until evenly combined.
- Add Wet Ingredients and Begin Dough: Add the warm water, 2 tablespoons melted unsalted butter, and honey; beat at low speed until the dough forms and comes together. Cover the bowl and let the dough rest for 15 minutes to hydrate.
- Add Remaining Flour and Banana: Add the remaining ½ cup (64g) bread flour and the mashed ripe banana to the dough. Using the dough hook attachment, beat until the mixture is smooth and a dough ball forms.
- First Rise: Cover the dough and let it rise in a warm spot until doubled in size, about 30 to 45 minutes.
- Shape and Add Cinnamon Swirl: Roll the dough into a rectangular shape, brush the surface with some of the remaining melted butter, then sprinkle evenly with the cinnamon-sugar mixture (granulated sugar and ground cinnamon combined). Roll the dough up tightly into a loaf shape and place it in a greased loaf pan.
- Second Rise: Let the dough rise again until nearly doubled in size, about 15 to 20 minutes.
- Prepare Oven and Egg Wash: Preheat the oven to 350°F (180°C). Whisk the egg and water together to create the egg wash and gently brush it over the top of the risen dough for a golden crust.
- Bake: Bake the loaf in the preheated oven for 45 to 50 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Cinnamon-sugar amount can be adjusted to taste if you prefer more or less swirl.
- Make sure the water used for the dough is warm but not hot to activate the yeast properly.
- Allow the bread to cool completely before slicing to ensure clean slices.
- This bread stores well wrapped at room temperature for 2-3 days or can be frozen for longer storage.
