Recipes > Cinnamon Swirled Banana Bread Find A Store Cinnamon-Swirled Banana Bread This is banana bread like you’ve never seen it. Fantastically fluffy with a boost from Platinum Yeast, this lofty loaf bread receives a hearty addition of whole wheat flour and a touch of sweetness from mashed banana, both of which are complemented by a warm cinnamon-sugar swirl. Yield 1 (8½x4½-inch) loaf Print Recipe Pin Recipe 0 Reviews IngredientsDough2 cups (255g) bread flour, divided1 2/3 cups (207g) stone-ground whole wheat flour1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1 1/2 teaspoons (4.5g) kosher salt (see note 1)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 divided2 tablespoons (42g) honey1/2 cup (114g) mashed ripe banana (see note 2)Filling1/4 cup (50g) granulated sugar1 1/2 teaspoons (3g) ground cinnamonEgg Wash1 large (50g) egg1 tablespoon (15g) water InstructionsIn the bowl of a stand mixer, whisk together 1¼ cups (159g) bread flour, whole wheat flour, yeast, and salt by hand. Add warm water, 2 tablespoons (28g) melted butter, and honey; using the paddle attachment, beat at low speed until dough comes together. Cover and let stand for 15 minutes.Add 1/2 cup (64g) bread flour and banana to dough. Switch to the dough hook attachment. Beat at low speed until dough is smooth, elastic, and slightly tacky, 10 to 12 minutes; add up to remaining ¼ cup (32g) bread flour, 1 tablespoon (8g) at a time, if dough is too sticky. Shape dough into a smooth ball.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.Spray an 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.Make the filling: In a small bowl, stir together sugar and cinnamon.Punch down dough, and let stand for 10 to 15 minutes. On a lightly floured surface, roll 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 cinnamon sugar. Starting at short side opposite border, roll up dough, jelly roll style; pinch seam to seal. Place, seam side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 15 to 20 minutes.Preheat oven to 350°F (180°C).Make egg wash: In a small bowl, whisk together egg and water. Using a pastry brush, gently brush top of dough with egg wash.Bake until an instant-read thermometer inserted in center registers 200°F (93°C) to 205°F (96°C), 45 to 50 minutes, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Notes Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. If using bananas from the freezer, make sure they are room temperature before adding to dough. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
