Cinnamon-Swirled Banana Bread

Cinnamon-Swirled Banana Bread

Cinnamon-Swirled Banana Bread is a delicious and comforting treat that combines the sweetness of ripe bananas with the warm spice of cinnamon. This simple recipe creates a moist, flavorful bread that will fill your home with an irresistible aroma while it bakes. Perfect for breakfast, an afternoon snack, or dessert, this banana bread is a great way to use up overripe bananas.

Why Make This Recipe

There are plenty of reasons to make Cinnamon-Swirled Banana Bread. First, it is a simple and straightforward recipe that requires only basic ingredients. Second, the combination of banana and cinnamon is a classic flavor pairing that everyone loves. Lastly, it’s a wonderful way to enjoy a homemade treat that can be served warm or toasted. Your family and friends will appreciate the effort, and you might even want to keep this recipe a secret!

How to Make Cinnamon-Swirled Banana Bread

Ingredients:

• 2 cups (255g) bread flour, divided
• 1 2/3 cups (207g) stone-ground whole wheat flour
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
• 1 1/2 teaspoons (4.5g) kosher salt
• 3/4 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
• 1/2 cup (114g) mashed ripe banana
• 1/4 cup (50g) granulated sugar
• 1 1/2 teaspoons (3g) ground cinnamon
• 1 large (50g) egg
• 1 tablespoon (15g) water

Directions:

1. In the bowl of a stand mixer, whisk together 1¼ cups (159g) bread flour, whole wheat flour, yeast, and salt by hand.
2. Add warm water, 2 tablespoons (28g) melted butter, and honey. Using the paddle attachment, beat at low speed until the dough comes together. Cover and let stand for 15 minutes.
3. Add 1/2 cup (64g) bread flour and banana to the dough. Switch to the dough hook attachment and beat at low speed until the dough is smooth, elastic, and slightly tacky, about 10 to 12 minutes. Add up to the remaining ¼ cup (32g) bread flour, 1 tablespoon (8g) at a time, if the dough is too sticky. Shape the dough into a smooth ball.
4. Lightly oil a large bowl. Place the dough in the bowl, turning to grease the top. Cover and let rise in a warm, draft-free place (around 75°F/24°C) until doubled in size, about 30 to 45 minutes.
5. Spray an 8½x4½-inch loaf pan with cooking spray. Line the pan with parchment paper, letting excess extend over the sides.
6. Make the filling: In a small bowl, stir together the sugar and cinnamon.
7. Punch down the dough and let it stand for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 16×7½-inch rectangle. Brush with remaining 2 teaspoons (10 grams) melted butter, leaving a ¼-inch border on one short side. Sprinkle with the cinnamon sugar.
8. Starting at the short side opposite the border, roll up the dough, jelly-roll style. Pinch the seam to seal and place it seam side down in the prepared pan. Cover and let rise in a warm, draft-free place (around 75°F/24°C) until doubled in size, about 15 to 20 minutes.
9. Preheat the oven to 350°F (180°C).
10. Make the egg wash: In a small bowl, whisk together the egg and water. Using a pastry brush, gently brush the top of the dough with the egg wash.
11. Bake until an instant-read thermometer inserted in the center registers 200°F (93°C) to 205°F (96°C), about 45 to 50 minutes. Cover with foil to prevent excess browning if necessary. Let cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.

How to Serve Cinnamon-Swirled Banana Bread

Enjoy your Cinnamon-Swirled Banana Bread warm or at room temperature. You can slice it and serve it plain, or add a pat of butter for extra flavor. It’s also great with cream cheese or peanut butter spread on top. Pair a slice with a cup of coffee or tea for a delightful treat.

How to Store Cinnamon-Swirled Banana Bread

To store your banana bread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you want to keep it longer, place it in an airtight container in the refrigerator for up to a week. You can also freeze it for up to three months; just make sure to slice it first for easy thawing.

Tips to Make Cinnamon-Swirled Banana Bread

• Use very ripe bananas for the best sweetness and flavor. The more brown spots, the better!
• Make sure your yeast is fresh for a good rise.
• Don’t skip the rising times; they help develop the bread’s texture.
• Experiment with the cinnamon swirl by adding nuts or chocolate chips if you’d like!

Variation

If you want to change things up, try adding different spices like nutmeg or pumpkin pie spice to the cinnamon sugar filling. You could also swirl in chocolate or mix in chopped nuts for added texture and flavor.

FAQs

1. Can I use whole wheat flour instead of bread flour?
Yes, you can use all whole wheat flour, but your bread may be denser. Bread flour helps to create a lighter texture.

2. How can I tell when the banana bread is done baking?
Your bread is done when an instant-read thermometer shows between 200°F (93°C) and 205°F (96°C), or when a toothpick inserted in the center comes out clean.

3. Can I double the recipe to make two loaves?
Yes! You can double the ingredients to make two loaves. Just be sure you have enough space in your oven to bake them both at the same time.

Enjoy baking this scrumptious Cinnamon-Swirled Banana Bread, and share it with friends and family!