Description
This Cinnamon-Swirled Banana Bread combines the wholesome flavors of stone-ground whole wheat and bread flours with ripe banana and a sweet cinnamon swirl. The bread is enriched with honey and butter, creating a moist, tender crumb with a beautiful cinnamon-sugar spiral inside. Perfect for breakfast or a comforting snack, this bread leverages yeast for a light and fluffy texture, baked to a golden finish.
Ingredients
Scale
Dough Ingredients
- 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
- 2 tablespoons (42g) honey
- ½ cup (114g) mashed ripe banana
- ½ cup (64g) bread flour
Cinnamon Swirl
- 2 teaspoons (10g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- 1½ teaspoons (3g) ground cinnamon
Finish
- 1 large egg (50g)
- 1 tablespoon (15g) water
Instructions
- Mix Dry Ingredients and Activate Yeast: In the bowl of a stand mixer, whisk together 1¼ cups (159g) bread flour, stone-ground whole wheat flour, yeast, and kosher salt. Add warm water (120°F/49°C to 130°F/54°C), 2 tablespoons melted butter, and honey. Beat at low speed until the dough comes together into a sticky mass. Cover and let stand for 15 minutes to allow initial fermentation.
- Add Remaining Flour and Banana: To the dough, add ½ cup (64g) bread flour and the mashed ripe banana. Using the dough hook attachment, beat the mixture until smooth and elastic, forming a cohesive dough. Shape the dough into a ball.
- First Rise: Place the dough in a lightly greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place until it doubles in size, approximately 30 to 45 minutes.
- Prepare Cinnamon Swirl and Shape Dough: Roll the dough out into a rectangle on a lightly floured surface. Brush the surface evenly with 2 teaspoons (10g) melted butter. In a small bowl, mix granulated sugar with ground cinnamon and sprinkle this cinnamon-sugar evenly over the buttered dough. Roll the dough tightly into a log and place it seam side down in a greased loaf pan.
- Second Rise: Cover the loaf pan and allow the dough to rise again until doubled in size, about 15 to 20 minutes.
- Preheat Oven: While the dough is undergoing its second rise, preheat your oven to 350°F (180°C).
- Apply Egg Wash and Bake: Whisk together the large egg and 1 tablespoon water to create an egg wash. Brush this over the top of the risen dough to achieve a glossy, golden crust. Bake in the preheated oven for 45 to 50 minutes, or until the bread is cooked through and golden brown on top.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This ensures clean slices and preserves the texture of the bread.
Notes
- Use warm water between 120°F and 130°F to properly activate the yeast without killing it.
- If you do not have stone-ground whole wheat flour, regular whole wheat flour can be substituted, but may alter texture slightly.
- For a stronger banana flavor, use very ripe, spotty bananas that are soft to the touch.
- Ensure the dough double-rise times are observed for a fluffy texture.
- The egg wash is optional but recommended for a shiny crust.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
