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Cinnamon-Swirled Banana Bread

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




  • 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 (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 divided
  • 2 tablespoons (42g) honey
  • 1/2 cup (114g) mashed ripe banana (see note 2)


  • 1/4 cup (50g) granulated sugar
  • 1 1/2 teaspoons (3g) ground cinnamon

Egg Wash

  • 1 large (50g) egg
  • 1 tablespoon (15g) water


  • In 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.


  1. 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.
  2. If using bananas from the freezer, make sure they are room temperature before adding to dough.
Recipe by Bake From Scratch.

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Review & Comments

Juliette | Reply

Hi. The only pan sizes I have are 8×4 and 9×5. Should I size down to the 8×4 or up to the 9×5? Thanks

Red Star Yeast | Reply

Hi Juliette – I would recommend going to the 8×4-inch loaf pan.
Happy baking!

celia bichun | Reply

Can I replace the wheat flour with bread flour or Ap flour ?

Red Star Yeast |

Hi Celia – Yes, I would recommend substituting the whole wheat flour with AP flour. You may need to adjust the amount of water (start with 1/4 cup less and add more in during mixing as needed), kneading and rise times may vary.
Happy baking!

Rose | Reply

What type of yeast regular or instant?

Red Star Yeast | Reply

Hi Rose,
This recipe was developed using our Platinum Yeast. You can substitute Red Star Quick Rise Instant Yeast or Active Dry Yeast in this recipe 1-for-1. Just keep an eye on your dough as rise times may vary.
Happy baking!

Sonia | Reply

2 tablespoons (28 grams) plus
What is this supposed to be? Could you please clarify the list of ingredients?

Red Star Yeast | Reply

Hi Sonia –
The butter is divided – 2 TBSP plus 2 tsp melted butter.
Happy baking!

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