Description
This Cinnamon-Swirled Banana Bread combines the wholesome texture of whole wheat and bread flour with the natural sweetness of ripe bananas and honey. Enhanced with a delightful cinnamon-sugar swirl, this bread is soft, flavorful, and perfect for breakfast or an afternoon snack. The dough is enriched with melted butter and baked to golden perfection, offering a moist crumb and a beautifully caramelized crust.
Ingredients
Scale
Dry 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
- ¼ cup (50g) granulated sugar
- 1½ teaspoons (3g) ground cinnamon
Wet Ingredients
- ¾ cup (180g) warm water (120°F/49°C to 130°F/54°C)
- 2 tablespoons (28g) plus 2 teaspoons (10g) unsalted butter, melted and divided
- 2 tablespoons (42g) honey
- ½ cup (114g) mashed ripe banana
- 1 large egg (50g)
- 1 tablespoon (15g) water (for egg wash)
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer, whisk together 1¼ cups (159g) bread flour, whole wheat flour, yeast, and kosher salt until well combined.
- Add Wet Ingredients and First Mix: Pour in the warm water, 2 tablespoons of melted butter, and honey. Beat at low speed until the dough begins to come together. Cover the bowl and let the dough rest and hydrate for 15 minutes.
- 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 dough is smooth and elastic. Shape the dough into a ball.
- First Rise: Transfer the dough to a lightly greased bowl, cover, and let it rise until it doubles in size, approximately 30 to 45 minutes.
- Prepare Cinnamon-Sugar Swirl: On a floured surface, roll the dough out into a large rectangle. Brush the surface evenly with the remaining melted butter, then sprinkle the cinnamon and granulated sugar mixture over the buttered dough.
- Form Loaf: Carefully roll the dough up tightly into a log, creating the cinnamon swirl. Place the rolled dough seam-side down into a greased loaf pan.
- Second Rise: Cover the loaf pan and let the dough rise again until doubled in size, about 15 to 20 minutes.
- Preheat Oven: While the dough is rising, preheat your oven to 350°F (180°C).
- Apply Egg Wash: In a small bowl, mix the large egg with 1 tablespoon of water. Gently brush this egg wash over the surface of the risen dough to give it a glossy finish upon baking.
- Bake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan before slicing to preserve its texture.
Notes
- If the top of the bread browns too quickly, tent it with aluminum foil during baking.
- Ripe bananas with brown spots yield the best natural sweetness and moisture.
- Use a kitchen thermometer to ensure the water is at the correct temperature for yeast activation.
- For a more pronounced cinnamon flavor, increase cinnamon slightly or add a pinch of nutmeg.
- Store the bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
