Description
This Cinnamon-Swirled Banana Bread combines the wholesome flavors of whole wheat and bread flours with the natural sweetness of ripe bananas. Swirled with a cinnamon-sugar filling and baked to golden perfection, this loaf offers a moist, flavorful twist on classic banana bread with a delightful cinnamon aroma.
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) 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
Cinnamon-Sugar Filling
- ¼ cup (50g) granulated sugar
- 1½ teaspoons (3g) ground cinnamon
Instructions
- Mix dry ingredients: In the bowl of a stand mixer, whisk together 1¼ cups (159g) bread flour, whole wheat flour, yeast, and salt to combine uniformly.
- Add wet ingredients and initial mixing: Add warm water, 2 tablespoons melted butter, and honey to the dry mixture. Beat at low speed until the dough comes together. Cover the bowl and let stand for 15 minutes to allow it to hydrate.
- Incorporate remaining flour and banana: Add ½ cup (64g) bread flour and mashed 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: Cover the dough and let it rise at room temperature until doubled in size, approximately 30-45 minutes.
- Shape and add cinnamon swirl: Roll the dough into a rectangle. Brush the surface with 2 teaspoons melted butter, then sprinkle evenly with the cinnamon-sugar mixture (¼ cup sugar mixed with 1½ teaspoons cinnamon). Roll up the rectangle tightly and place the roll seam-side down in a greased loaf pan.
- Second rise: Let the shaped dough rise again until doubled in size, about 15-20 minutes.
- Preheat oven: Preheat the oven to 350°F (180°C).
- Apply egg wash and bake: Whisk together the egg and 1 tablespoon water to make an egg wash. Brush the top of the dough with the egg wash. Bake in the preheated oven for 45-50 minutes, or until the loaf is golden brown and sounds hollow when tapped.
- Cool and serve: Remove from the oven and allow the bread to cool in the pan before slicing to preserve structure and texture.
Notes
- Ensure the water used is warm, not hot, to activate yeast properly without killing it. Aim between 120°F to 130°F (49°C to 54°C).
- Stone-ground whole wheat flour adds a nutty flavor and denser texture compared to all-purpose flour.
- Adjust rising times based on your room temperature; warmer environments speed up yeast activity.
- The banana adds moisture and subtle sweetness, balancing the cinnamon swirl perfectly.
- For best results, use a stand mixer with a dough hook but the dough can be mixed and kneaded by hand.
- Let the bread cool completely before slicing to avoid a gummy texture.
